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Falafel is a hearty, protein-rich dish native to the Middle East that has gained particular popularity in recent years. Traditional falafel is made from chickpeas (Turkish peas) or other legumes and is small balls deep fried. Today, there are many ways to prepare falafel. Editorial "Site" I collected the most interesting and simple ones. If you are looking for delicious and unusual chickpeaThese recipes are just for you.



© Freepik Basic ingredients in falafel - it is chickpeas, parsley, onions, flour, salt, spices (ground coriander, paprika, black pepper, curry). Chickpeas can also be replaced with lentils, beans or peas. This food is served as an independent snack or combined with other products, turning into culinary masterpieces.



© Freepik Traditional Chickpeas: Classic Falafel Ingredients

• 200g chickpeas
• 900 ml of water
• 1 bulb
• 4 cloves of garlic
• 100g green
• 50g flour
• 10g salt
• 5g baking soda
• pepper
• pepper
• paprika
• curry
• ground
• 100 ml of vegetable oil

Preparation

1. Let's start with the chickpeas. If necessary, we rinse it and clean it well. Then pour water and leave to swell at room temperature for 10-12 hours, best at night. If after this time there is a liquid, it must be drained. Also, instead of insisting in water chickpeas can be boiled to semi-ready.
2. Then we'll prepare the rest. falafel. Choose any green: it can be parsley, dill, cilantro, or even mint. Spices are also to taste. Some can be replaced or eliminated altogether.
3. Onions and garlic are cleaned and washed together with greens. Slice the onions and pass the garlic through the press.
4. With a blender or a meat grinder, grind the chickpeas to uniformity. Greens, garlic and onions can also be crushed in a blender to make falafel more juicy and homogeneous.
5. Mix in a bowl crushed chickpeas, greens and onions with garlic.
6. Add to the resulting mass of spices, salt, soda and a couple of tablespoons of cold water.
7. Stir everything thoroughly and leave to insist under the lid for 30 minutes.
8. Then we add flour to the chickpea mass, mix it.
9. Well, now we're starting to form falafel. We wet our hands in water, take some of the mass and roll a small ball.
   
   
   
10. When all the balls are ready, heat the sunflower oil in a frying pan or in a sothein and roast the falafel from all sides on a medium heat.
11. Finished falafel laid out on a paper towel to absorb excess oil.
12. We serve a dish with fresh greens and a favorite sauce.

© Freepik Falafel baked in the oven This recipe is in many ways similar to the previous one. However, falafel baked in the oven is more dietary due to less oil.

The ingredients

• 1 cup chickpeas
• 1 egg
• 12g green onion
• 1 tsp curing
• 2 cloves of garlic
• 50g parsley
• 1.5 tsp baking soda
• 1 tsp salt
• 1 tsp baking powder
• pepper
• ground
• vegetable-oil

© Freepik Preparation

1. Pre-soak chickpeas in water for 10 hours, it is better to leave overnight. Instead of soaking, you can boil chickpeas to half-ready.
2. In a blender, grind chickpeas with all other ingredients except the egg. Make sure everything mixes well and the mass is fairly uniform.
3. Put the crushed mass in the plate, drive the egg and once again mix thoroughly.
4. Leave the chickpea mass for 15-30 minutes so that it is infused.
5. Divide the mass into 16 equal parts.
6. Wet hands form balls of the same size.
7. We lay out falafel on a pan lubricated with vegetable oil.
8. Put in a pre-heated oven and bake at a temperature of 180 degrees about 10-15 minutes to blush.
9. Serve baked falafel with fresh vegetables or hummus. Also with this dish very well combined yogurt sauce.

© Freepik Falafel with Tahini Tahini is a thick paste that is prepared from ground sesame seed. In this recipe, sesame can be replaced by sunflower seeds at will.

The ingredients

• 1.5 cups of chickpeas
• 1 cup of sesame or sunflower seeds
• 20g parsley
• 2 tbsp lemon juice
• 160g garlic
• 1.25 tsp salt
• 1 tbsp olive oil
• 1 tbsp curry

Preparation

1. Sesame or sunflower seeds are pre-soaked in water for 2 hours.
2. Next, all the listed ingredients are thoroughly ground in a blender until homogeneous.
3. Wet hands form balls from the resulting mass. They can be made round or slightly flattened.
4. Put the falafel on the pan. It is most convenient to do this with a shoulder blade.
5. Divide the mass into 16 equal parts.
6. Wet hands form balls of the same size.
7. We lay out falafel on a pan lubricated with vegetable oil.
8. Place the batter in the oven, heated to 40 ° C, and dry falafel about 8 hours. Outside, the balls should dry, and inside remain soft.
9. Falafel with tahini has an unusual taste and is also very nutritious. We serve the finished dish with sauce, fine lavash or with fresh vegetables.

Such chickpea They will surprise guests with their originality. After all, there are so many options for cooking and serving falafel that each time this snack will seem something unusual. Bon appetit!