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Falafel is a spicy fried chickpea balls . You can serve them with any sauces, like a side dish or main course. Since ancient times, falafel is also prepared as a substitute for meat. The recipe is very simple, the only thing you need to take care of in advance is to soak the chickpeas in water the day before.
Prepare ingredients. Rinse the chickpeas and pour plenty of water, leave to swell for 10-12 hours.
Drain water from chickpeas. You do not need to cook it, otherwise the balls will break up when frying. Squeeze juice from half a lemon, peel the garlic. Puree chickpeas and garlic with a blender, adding lemon juice and a minimum amount of boiled water if necessary.
Put sesame, paprika, cumin seeds and cilantro in a bowl. Add olive oil. Puree with a blender.
Add chopped spices with olive oil to chickpeas. Wash green onions, chop and add to chickpeas. Salt, pepper to taste and stir.
Prepare walnut-sized balls.
Heat the vegetable oil in a tall pan. Oil should completely cover falafel. Dip balls one by one in boiling oil. Cook for 2-3 minutes over medium heat until ruddy.
Remove the falafel with a spoon and immediately spread it on a paper towel so that it absorbs excess fat.