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Falafel

Falafel

1. Put a lot of water over the chickpeas and let it soak overnight. This is what the next day will look like.

2. Drain the chickpeas and mix well with the robot.

3. Add flour, breadcrumbs, onion, garlic and finely chopped parsley. Add the rest of the spices and mix again until you can see on the bottom of the robot's bowl that the composition becomes pasty.

4. Refrigerate the mixture for 1 hour.

5. Heat the oil well in a small bowl (use a 15cm diameter pan), the goal is to preheat an oil bath with a level higher than the thickness of the meatball.

6. Take a spoonful of the composition and press well with the palm of your hand. "Lift" the meatball in your hand and press the sharp edges, you get a slightly flattened egg-like shape.

7. Turn the heat to low (on the smallest eye) and put the meatballs in place but not too crowded (about 5). You watch them when they turn golden, they turn dark from baking soda but it's ok, baking soda helps a lot.

If they are well covered in oil, they rotate themselves, there is no need to turn them. If they stick, you turn them over after they are fried on one side but they are not allowed to stick, it didn't happen to me.

May it be useful to you!


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Method of preparation:

First prepare falafel & # 8211 add chickpeas, rinsed with water and dried in a blender, next to onion, garlic and parsley and mix everything well. Then add flour and all ingredients and mix. From the falafel mixture formed meatballs, that fry in a pan sprayed with olive oil until golden on both sides.

Then start preparing hummus. In a blender, mix first lemon juice with tahini until a paste is formed soft. After, add a clove of garlic, oil, cumin, salt, chickpeas rinse with water and clean and stir until it becomes soft. At the end, add water until you get the desired consistency and mix again. Falafel is served with fresh vegetables and hummus, over which you can add a teaspoon of olive oil and a piece of paper. Good appetite!


1. Wash and grate the zucchini, sprinkle with salt and leave to spread for 15 minutes. Then squeeze the zucchini as well as you can to remove all the excess water.

2. Drain the canned chickpeas without throwing water from the can ( read here what you can do with chickpea water ).

3. Crush the chickpeas with the puree tool. Add the grated zucchini, finely chopped garlic cloves, chopped parsley, ginger powder, breadcrumbs, salt and pepper to taste.
mix the composition well until it is well bound.
4. Form meatballs suitable in size, 2-3 cm in diameter.

You have two cooking methods available, depending on how crunchy you want them:

1. You can put the meatballs in the oven on a baking sheet placed in a tray, for 25-30 minutes at 180 degrees.

2. Alternatively, if you prefer more crispy but less healthy chickpeas, you can fry them in a little oil for 30-60 seconds on each side, or until the meatballs are well browned.

For a crispy crust, pass the chickpeas meatballs through a little flour before frying them.


Simple recipes: Falafel with yogurt sauce

• 1 can of chickpeas
• 2 medium chopped onions
• 5 tablespoons chopped green parsley
• 2 cloves of crushed garlic
• 1/2 tablespoon lemon juice
• 1 teaspoon grated cumin
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs (1 cup = 250 ml)
• a chilli knife tip

Ingredients for yogurt sauce:

• 125 ml Greek yogurt
• 1 pickled cucumber
• 1 teaspoon of finely chopped green dill
• 1 tablespoon of mayonnaise
• 1 teaspoon of tahini
• salt and pepper to taste

Falafel preparation:

In the bowl of a kitchen processor add the well drained chickpeas, chopped onion, parsley, garlic, lemon juice and spices. Mix the ingredients until they are well blended and form a moist paste. Be careful not to mix too much!

Transfer the chickpea mixture to a large bowl and incorporate the breadcrumbs. Cover the bowl with cling film and leave to cool for 1-2 hours.

After the composition has cooled, wash your hands thoroughly and form balls of approx. 2.5 & # 8211 3 cm (you will get around 9-10 chickpeas meatballs).

Fry the meatballs in hot oil for about 3 minutes or until golden, then transfer to a plate with kitchen paper, which will absorb the excess oil.

Yogurt sauce preparation:

Peel a squash, grate it and squeeze the juice.
Grated cucumber mix with yogurt, tahini, a little dill, mayonnaise, salt and pepper to taste.

Serve the falafel meatballs as you wish: either as a sandwich, with a salad or with a stick, vegetables and yogurt sauce or as an appetizer.


Simple recipes: Falafel with yogurt sauce

• 1 can of chickpeas
• 2 medium chopped onions
• 5 tablespoons chopped green parsley
• 2 cloves of crushed garlic
• 1/2 tablespoon lemon juice
• 1 teaspoon grated cumin
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs (1 cup = 250 ml)
• a chilli knife tip

Ingredients for yogurt sauce:

• 125 ml Greek yogurt
• 1 pickled cucumber
• 1 teaspoon of finely chopped green dill
• 1 tablespoon of mayonnaise
• 1 teaspoon of tahini
• salt and pepper to taste

Falafel preparation:

In the bowl of a kitchen processor add the well drained chickpeas, chopped onion, parsley, garlic, lemon juice and spices. Mix the ingredients until they are well blended and form a moist paste. Be careful not to mix too much!

Transfer the chickpea mixture to a large bowl and incorporate the breadcrumbs. Cover the bowl with cling film and leave to cool for 1-2 hours.

After the composition has cooled, wash your hands thoroughly and form balls of approx. 2.5 & # 8211 3 cm (you will get around 9-10 chickpeas meatballs).

Fry the meatballs in hot oil for about 3 minutes or until golden, then transfer to a plate with kitchen paper, which will absorb the excess oil.

Yogurt sauce preparation:

Peel a squash, grate it and squeeze the juice.
Grated cucumber mix with yogurt, tahini, a little dill, mayonnaise, salt and pepper to taste.

Serve the falafel meatballs as you wish: either as a sandwich, with a salad or with a stick, vegetables and yogurt sauce or as an appetizer.


Falafel can be an aperitif or a meal in itself, depending on how much you feel like it and how far you are from the sand of the beaches. Either way, falafel is easy to make, low in calories and delicious. Just follow the instructions below.

Falafel ingredient

- & frac12 kg naut,
- & frac12 link fresh parsley,
- 1 suitable onion or 3 leeks,
- 2-3 cloves of garlic, to taste,
- 2 tablespoons flour,
- 1 tablespoon grated coriander,
- 1 tablespoon grated cumin (ground or seeds, as desired),
- salt, pepper to taste,
- frying oil,
- optional, 1 teaspoon of baking soda.

How to prepare falafel

1. Soak the chickpeas the night before, in cold water, just enough to cover it well.

2. If you use cumin seeds, be sure to fry them in the pan for 3 minutes, stirring the pan constantly, then grind them.

3. After draining the chickpeas well, put it in a mixer bowl with the onion or leek and garlic cut accordingly, the ground coriander and cumin, chopped parsley and flour. Baking soda is put only if you want to get a completely soft, fluffy falafel.

4. Add 3-4 tablespoons of water and mix until the ingredients turn into a granular paste.

5. The secret of an enviable falafel is to make it get that crunchy consistency on the outside and soft on the inside. Thus, the ingredients should not be mixed for too long, because you risk getting the consistency of hummus, and this paste is far from falafel (whose composition must resemble that of meatballs). If you have a composition that is too crunchy, add more water, and if you have one that is too soft, you can add more flour.

6. Add salt and pepper to taste, then refrigerate for about 2 hours.

Tip: fry the composition when it is cold, so that it does not fall apart in the pan. If, however, it dissolves, mix it a little more.

7. When fried, the falafel is put in the form of small balls, such as those of meatballs or meatballs. In case you want to eat falafel as the main meal, you could fry the composition in the form of larger pieces.

This was the simplest recipe for your summer falafel. Isn't that easy?


Chickpea meatballs & # 8211 a tasty appetizer!

This recipe is ideal for the holiday meal if you have guests who follow an exclusively vegan or gluten-free diet. You will definitely not disappoint them! In addition, they can be served with basmati rice and a garlic sauce, or a tabuleh salad. You can just as well roll them in a Lebanese stick, and make a meatless shaorma. They are delicious in any of these combinations, even empty.

If you want to make with us this vegan falafel recipe, or chickpea meatballs, follow the steps below and we guarantee that you will get the most delicious falafel. Let's begin!


How do you prepare falafel?

1. Soak the nut for 24 hours, put it in a bowl with 1 liter of water and 1 tablespoon of baking soda, then drain it well.
2. Put in the blender the walnuts, herbs, garlic, onions and spices and grind them until you get a paste that is not a fine paste, but with a coarser texture. # 259.
3. Transfer the falafel mixture to a bowl, cover and refrigerate for 1-2 hours. This will help you to form your meatballs more easily.
4. After the falafel mixture has cooled sufficiently, take it out of the fridge, mix in it the baking powder and the lightly fried sesame seeds, then form balls. about the size of a ping pong ball or flattened meatballs, but not very thin.
4. Fry the meatballs in a oil bath. Frying is the traditional way to find the falafel and get the most authentic and the best result. (If you don't want to fry it, bake it in an oven tray.) Heat the oil well and put the balls in a pan or pan using a pallet. spoon for frying and leave for 3-5 minutes to brown on the outside. Do not put too many balls in the pan, leave space between them so that they do not touch. It is always a good idea to fry a single meatball to make sure the oil temperature does not need to be adjusted. Once cooked, the falafel should be crispy and golden-medium on the outside, fluffy and light green on the inside.


The ingredients are available to any mother, and the flavors are complex and delicious. You will have a dish ready in about 3 hours, but the end result is worth every minute spent in the kitchen.

INGREDIENTS

300 grams of dried chickpeas
30 grams of freshly chopped parsley
80 grams of finely chopped white onions
7 cloves of garlic
2 tablespoons gluten-free flour
1 1/2 teaspoons salt
1 teaspoon cumin
1 tip of a nutmeg knife
1 teaspoon ground coriander
palm oil, for frying

1. Rinse the chickpeas in a fine-mesh sieve and add to a large pot. Cover with 2 centimeters of water and bring the composition to a boil over high heat. Bring to the boil for 1 minute, cover, remove from heat and set aside for one hour. Then drain the chickpeas, wash lightly and allow to dry.

2. Meanwhile, add the parsley, onion and garlic to a food processor. Mix well until you get a homogeneous composition. Set aside.

3. Once the chickpeas have cooled and dried, add them to the food processor, along with the flour, salt, cumin, nutmeg, coriander. Stir to combine very well, scraping the parts of the processor, if necessary, for 4-5 minutes. Season to taste. Then cover and leave in the fridge for 1 hour to allow the flavors to blend and the texture to become firmer.

4. Remove from the fridge and form small discs of 1 and a half teaspoons of the composition with your hands. If the falafel is not compact, you may need to add a little more flour. Heat the oil in a large pan for 1-2 minutes. Add the falafel discs, letting them cook for 2-3 minutes on each side. When the bottom is browned, turn to the other side. You can serve falafel with hummus, garlic sauce or tahini sauce.

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What is Falafel?

Like most things in the Middle East, falafel origins are easily controversial depending on who you ask. However, it is believed, in general, it originated in Egypt, where it is prepared with fava beans, through Christan copans. From there, it spread throughout the Arab world and later in Israel. Interestingly, anywhere else & # 238replaces the original fava beans with rich chickpeas in nutrition.

No matter where you are in the Middle East, you are guaranteed to be a stone's throw from a falafel stand. In fact, Egypt, Palestine, Lebanon, Syria and Israel have all called falafel a kind of national food.

Although it took some time for falafel to reach the US, you can now find these addictive little snacks at Middle Eastern restaurants and salad bars across the country - and now, with my falafel recipe, & # 238n your kitchen.


Falafel

If you've ever been to an oriental or vegetarian restaurant, then you've probably heard of those little vegetable meatballs that are full of flavor.

Falafel meatballs are delicious and extremely easy to prepare. They come from Egypt and are a very common dish in oriental cuisine. (Try this pumpkin meatball recipe too)

You can eat falafel either as a snack (if you choose to eat meatballs separately), or as a main course (if you eat them with stick and other toppings).

  1. Drain the chickpeas and put them in a food processor. Put the flour on it and mix well.
  2. Then add the rest of the ingredients to the food processor bowl. Mix everything well.
  3. The paste obtained must be well enough bound to easily form balls in it. If it is not, add more flour.
  4. Shape dough balls. Fry them in a hot oil bath until well browned.
  5. Remove the falafel balls on a plate, covered with a kitchen towel to absorb excess oil.
  6. Serve hot or cold, as you prefer, wrapped in a paste and seasoned with tahini sauce and vegetables.

From chickpeas, don't forget that you can make a delicious homemade hummus!

We recommend another recipe from oriental cuisine: Bulgur, Baba ganoush

Try this oriental salad recipe too

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