Name: Falafel
Prep time: 270 min
Cook time: 60 min
Total time: 330 min
Yield: 18
Cuisine: Ukrainian
Ingredients: chickpeas - 250 g; Bulgur - 3 tbsp.; Onion - 1 pcs.; Garlic - 5 clove; cilantro - 5 bunch; Parsley - 5 bunch; Flour - 4 tbsp.; Ground cumin - 3 tsp.; Ground coriander - 2 tsp.; Ground cardamom - 1 tsp.; Baking soda - 1 tsp.; Curry - ½ tsp.; Cayenne pepper - 0.3 tsp.; Ground black pepper - 0.3 tsp.; Salt to taste; Vegetable oil for deep frying to taste

Falafel is a popular Middle Eastern fast food made from chickpeas or beans, fresh herbs, and spices. It is believed that the recipe for this dish was invented in Egypt by Coptic Christians, who were looking for a meat substitute during long fasting periods. Legumes, in this case, could be a true salvation: they are rich in protein and the "slow" carbohydrates that provide a lasting feeling of satiety. In recent decades, falafel has also become popular in Russia, especially with the spread of veganism and the principles of healthy eating. So if you want to learn how to cook this dish at home, take our recipe and try it out!

Sort out the chickpeas for falafel, place in a large bowl and add 1 liter of cold water. Cover with a towel and leave for 4 hours at room temperature. Then drain the water.

Place the bulgur for falafel in a bowl and add boiling water so that it covers the grain with a 2 cm layer. Leave for 10 minutes at room temperature. Then drain the water.

Peel the onion and chop finely. Peel the garlic and pass through a press. Wash the greens and dry well with paper towels. Chop finely, first removing the coarse stems.

Pass the prepared chickpeas through a meat grinder with a fine grid and place in a bowl. Add bulgur, onion, garlic, herbs, cumin, coriander, cardamom, baking soda, salt, all the pepper and curry. Pour in 3 tbsp. l. water, mix the falafel mixture and leave for 30 minutes.

Add flour and stir. Using wet hands and a damp tablespoon, roll the dough into 18 balls. Heat the oil for frying in a deep frying pan (a cube of bread should be fried in it for 30 seconds). Reduce heat to medium. Place falafel in small portions in oil and fry for 3-4 minutes until golden brown.

Remove the finished falafel from the oil with a slotted spoon and place on a paper towel to drain excess fat. Serve hot with warm pita bread, vegetable salad, olives, hummus and tahina.

Falafel

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

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Falafel

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