How to cook a chickpea phalafel: 4 best recipe. Sesame Pasta Tahini for Falafeli - the most delicious recipe

Delicious deep -frozen balls, which are called Falafel, is not at all difficult to cook. You will make sure that after reading the recipes below.

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What is Falafel?

One of the jewelry of Israeli streets was the popular dish of Falafel. You can try it in any fast food institution. Thanks to the high protein content, a fragrant fried dish copes with a feeling of hunger and refers to very tasty healthy dishes, and lean, vegetarian.

The main component of the phalafeli is seasoned with spices and herbs. The product has several other names. For example, Turkish peas. In our supermarkets, all the ingredients for the phalafel are available, so it is easy to cook a new dish at home. It is presented to the table with various sauces, yogurts, simply wrapped in a thin cake along with vegetables.

How to cook Falafel: Culinary advice

From legumes make puree minced meat, the taste of which gives it with nutty notes. Balls are formed from a stable oily mass and fried in a large amount of oil. Falafel is most often served with lavash and fresh vegetables. An interesting snack can easily compete with the usual hot dogs.

Instead of the usual mayonnaise, Falafel is supplemented with sesame paste tahini. In the east, Falafel is served with fresh cakes. Fresh lavash perfectly replaces Pete. A standard portion implies a bread pocket capable of accommodating three falafels and vegetables.
The technique of cooking phalafeli is quite simple. In the original version, bean culture is not boiled, but soaked in water for a long time. Bobs are burned and become larger. Without soaking, the chickpeas are cooked a little more than an hour. Ready -made balls acquire a loose structure with cracks.
Elastic grains are crushed through a meat grinder. The mass should turn out with lumps and grains, so it is better not to use the blender. Experimenting at home, some housewives prefer to whisk to a soft and smooth structure.

An integral part of chickpeas are spices and greens. Chopped onions and parsley complement the taste of the dish.

In order for the minced meat to acquire a whole consistency, it must be placed in the refrigerator for 30-40 minutes. A little added flour before modeling will help falafel Do not fall apart during cooking.
Falafel They are fried in a pan in large amounts of vegetable oil. If you need a more dietary option, then the balls are baked in the oven.

Falafel is combined with the following vegetables:

Chopped cucumber, radishes, tomato.
Salad leaves
Chopped cabbage
Pickled carrots
Cutting salted cucumbers or zucchini

Recipes for the preparation of phalafel have some features and differences. We have prepared 3 best recipes, each of which gets an excellent result.

Falafel recipe with deep -fruit bullet

Ingredients:

Turkish peas chickpeas - 1 cup
Onions - 1 head
Garlic-3-5 teeth
Parsley
Bulgur - 3 tbsp. l.
Zira - 1 tsp.
Coriander - 1 tsp.
Salt and pepper to taste
Soda - 1 tsp.
Lemon juice - 1 tsp.
Vegetable oil-200-300 ml

The phased preparation of a phalafel with a bulgur:

The chickpeas is soaked in cold water until 2 times increases. The swollen beans must be passed through a meat grinder.
Pour the bulgur into a small pan, pour 3 tbsp. l. boiling water, cover with a lid and wrap for an hour. Group should steam to half -consumption.
Cut the peeled onion into 4 parts and, along with greens and garlic, chop through a meat grinder.
Grind spices. Soda to extinguish with lemon juice. Mix everything and add up.
Combine the bulgur to chickpeas, add spices and mix evenly.
Prepare dishes for the deep fat. Pour vegetable oil, bring to a boil.
From minced meat, we form small balls and put in deep frying for frying for 3-5 minutes. Put the cutlets on a napkin to get rid of excess oil. Serve on a table with a vegetable salad.

On a note:Adding soda contributes to the fluffiness and softness of the balls. Soda can be replaced by baking powder.

Recipe for the preparation of Lebanese Falafel from a mixture of legumes

Ingredients:

Beans - 100 g
White beans - 100 g
Turkish peas - 500 g
Parsley - 0.5 bundle
Cinza - 0.5 bundle
Onions - 2 heads
Garlic-5-7 cloves
Red pepper - 0.5 tsp.
Black pepper - 0.5 tsp.
Coriander - 2 tsp.
Salt to taste

The phased preparation of a phalafel from a mixture of legumes:

Beans, chickpeas and beans are soaked in a separate bowl for swelling.
Bell beans for 30 minutes until half -cooked. Clean the beans from the upper peel.
Get, beans and beans, place in the bowl of a food combine or blender. Grind to a granular consistency.
Grind the onion along with greens and garlic through a meat grinder.
Combine legumes, greens and spices. Knead the minced meat for the phalafel.
We collect the minced meat with a tablespoon and form cutlets for frying. We send to a pan with a lot of oil. The finished appetizer should become brown. You can serve the dish with sauce or salting.

On a note: If the mixture for the phalafel is pre -cooled, it will be much easier to form cakes.

Falafel with cheese filling

Ingredients:

Brynza or Suluguni cheese - 100 g
Whip - 200 g
Garlic - 2 cloves
Sharp pepper - half a pod
Zira - 1 tbsp. l.
Coriander - 1 tsp.
Parsley - 0.5 bundle
Cins - a couple of twigs
Egg - 1 pc.
Black pepper and salt - to taste

The phased preparation of a phalafel with a filling of cheese:

The whip pour water at night. After swelling, drain the water and dry with a towel.
Pour the swollen peas, greens and spices into the blender bowl. Kill until uniform.
In order for the phalafels to keep the shape when frying, add 1 egg to the resulting minced meat.
Cut the cheese with large cubes.
Roll balls from minced meat. Inside each place one piece of cheese and form a flattened shape.
The formed cutlets are slightly fry in a pan and move on a sheet with parchment.
We heat the oven and send the phalafel to bake.
The dish is served hot with vegetable appetizers.

On a note:Cheese filling can be replaced with minced meat. Adding eggs to the dough will help to keep meat juice inside the falaley and thereby make the dish juicier.

Sesame Pasta Tahini for Falafeli: Recipe

If you decide to cook a picnic phalafel, it is most convenient to serve it with a lavash. Instead of mayonnaise, Paste Tahini is prepared for this dish. A nondescript consistency does not have a pronounced taste, but in combination with products, it perfectly complements their aroma. All kinds of spices are added to the home paste, making it very tasty.
As ingredients, you will need 100 g of sesame seeds, 20 ml of vegetable oil and spices to taste.

Phased preparation of Tahini pasta:

Fry the sesame seed in a pan without oil with constant stirring. After 5-7 minutes, set aside the pan to the side and let sesame seeds reach ready.
We move the sesame seeds to a flat plate or a cooling board.
We fill the cooled grains into the blender bowl and grind until the oil is released.
Add 3 tsp. olive oil. Blendermit for a couple of minutes. Pasta should become a homogeneous consistency.
Pasta is ready for use. To improve taste, any spices are added at will. Tahini goes perfectly with lemon juice and garlic. Paste is stored for a long period, mainly in the refrigerator.