Falafel is a dish of oriental cuisine, which is prepared from boiled chickpeas and seasonings. In the usual form for us, it is prepared by roasting in a fryer, but you can also bake in the oven with tomato paste or other sauces.
A few years ago, the dishes with Falafel were entered into fashion, and from the moment the classic recipe has undergone many changes. In this article, we will consider the initial method of cooking a falafel from the chickpeas, and you, if you wish, you can make your adjustments.
We prepare ingredients:- 300 grams of chickpea;
- 100 grams of breadcrumbs;
- 1 big bulb and several cloves of garlic, pick up to your liking;
- spices - nutmeg, salt, kinza, ground black and red pepper (you can use a shopping mixture, but it is better than freshly weak home), cardamom;
- 1 liter of fryer oil (in a classic recipe is olive oil, but sunflower can be used);
- bunch of fresh parsley.
Purified onions and garlic finely chop.
The boiled nut grind with the help of a blender to the state of the Cashitz, gradually adding seasonings, onions, parsley and garlic.
From the resulting mashed puree shape balls, to cut each of them in breadcrumbs.
Fry each of the balls in boiling oil until the formation of a beautiful crust.
Finished Falafel Balls can be wrapped in pita lava or pit, adding fresh vegetables to it and smeared by mayonnaise or other sauce. Also, the Falafel can be an excellent addition to a vegetable side dish, porridge or macaronam.
0
2015
Why cutions and garlic cut (finely !!!) If you still miss it through a blender?
The boiled chick, I grind at the maximum blender speed, and then after that it is already at the minimum simply mixing ingredients. If you cut down onions and garlic in advance, then the falafel will succeed in juicy, and small cut pieces will come across. And if you change the onions and garlic with a blender at the maximum, then the porridge will also get the porridge, which will give water and the falaph will not be loosened in the balls (