Falafel recipe with oatmeal Bashny.Net

Falafel is a traditional fast food for the Middle East and one of the most popular dishes of vegetarian cuisine. In Israel, it is called the “Jewish hamburger” and is considered the national dish, and in Europe it has become a fashion attribute of street food festivals.





Deep-fried spicy balls of chickpeas were to our taste. Today, this delicious and healthy dish can be found in almost every second institution in Russia.

After all, chickpeas are a real superfood and a dream of PP adherents. High protein content and a full range of essential trace elements make it a universal food and distinguish it from other sources of plant protein, such as soybeans.





"Site" It will tell you how to make the original version of falafel with oatmeal. Meatless meat can be delicious and we will prove it!

Falafel from chickpeas Ingredients for falafel

• 300g chickpea (lamb peas)
• 300g oatmeal
• 50g parsley
• 50g garlic
• 50g cilantro
• 170g of onions
• 5g black pepper
• 5g salt

Ingredients for tahini sauce

• 100g sesame seeds
• 2 tsp lemon juice
• 1 tbsp vegetable oil
• parsley

Preparation

1. Pour chickpeas with cold water in a ratio of 1: 4 and urine for 8-12 hours. To soften the outer shell and make it easier to pure, add soda. Half a teaspoon is enough for a glass of chickpeas.
   
   
   
   From chickpeas you can prepare another revered dish in the East. We told you earlier, How to make hummus and why it's so useful.
   
   
2. Pour the water in which the chickpeas were soaked and wash it under running water.
3. Grind the chickpeas in a blender or using a meat grinder to a puree state, add 0.5 liters of water and stir.
4. Add to the chickpeas oatmeal, pepper, onion, parsley, crushed garlic, salt and cilantro. Hit the blender again and mix thoroughly.
   
   
   
5. Form from the resulting mass balls about 2 cm in diameter. Put them on a plate and cool them in the refrigerator for 15-20 minutes. This will allow them to tighten up a little.
   
   
   
6. Warm the frying oil in a high-edged pan. Fry falafel 4-6 balls at a time until dark brown (it takes about 5 minutes).
   
   
   
7. Put the finished falafel on a paper towel to get rid of excess fat.
8. The finished falafel will need a sauce with tahini paste from sesame grains. If there is no ready-made paste, it will be easy to prepare it from sesame seeds.
9. To do this, roast 100 g of seeds for 5 minutes in a pan, let them cool, put in a bowl of a blender and grind at high speed.
10. Soon the oil will come out and the grains will begin to stick to the walls of the bowl. At this point, pour a tablespoon of vegetable oil.
11. Beat the sesame with butter for another 2 minutes until the paste is completely uniform.
    
    
    
12. For the sauce, mix tahini with lemon juice and add some parsley.
13. That's it, falafel ready. Bon appetit!
    
    
    

At the table serve falafel with pita and salad of fresh tomatoes and cucumbers. Instead of Israeli “hamutsim” (all kinds of pickled vegetables), village pickles and canned tomatoes are perfect.