Falafel is a traditional and very popular dish in Israel and Arab countries. It consists of small balls of chickpeas, vegetables and spices fried in oil. Served falafel in pita bread with fresh vegetables and nut or tomato sauce.
It is necessary
- - dry chickpeas - 100 g
- - carrots - 50 g
- - onion - 50 g
- - zucchini - 50 g
- - garlic - 1 clove
- - greens (cilantro, parsley, dill) - 30 g
- - sesame seeds - 2 tbsp. l.
- - chickpea / pea / lentil flour - 50 g
- - vegetable oil - 5 tbsp. l.
- - ground spices (coriander, cumin, cumin, black pepper) - to taste
- - salt - to taste
Instructions
Step 1
Go through the chickpeas, remove small pebbles, if any. Rinse the chickpeas several times. Soak it in cold water for 8 hours.
Step 2
Preheat oven to 150oC. Rinse the sesame seeds, place them on a baking sheet. Roast the sesame seeds in the oven until golden brown. Cool and grind in a coffee grinder, blender or mortar.
Step 3
Pass the soaked chickpeas through a meat grinder. If you don't have a meat grinder, use a blender to grind. To turn the chickpeas into a homogeneous gruel, add a little water to the blender glass.
Step 4
Wash and peel vegetables - carrots, squash, onions and garlic. Chop the onion and garlic. Grate carrots and zucchini on a fine grater. Rinse and chop the herbs finely.
Step 5
Place the chickpeas, chopped vegetables, herbs, and sesame seeds in a large bowl. Add salt and spices. Stir with a spatula until smooth. The dough should be soft and not runny. If the mass is too thin, add more flour.
Step 6
Heat vegetable oil in a skillet or heavy-bottomed saucepan. In the meantime, roll the resulting mass into balls the size of a walnut. Place falafel gently in hot oil. Fry on all sides until golden brown.
Step 7
Remove the finished balls with a slotted spoon. Place them on a plate with a paper napkin for a few minutes. This must be done in order to get rid of excess fat. Serve the falafel with fresh vegetables and a nut or tomato sauce.
