Falafel - an unusual dish of legumes
If you have never tried falafel, then you can be sure you have lost a lot! Delicate filling of fragrant balls, captured in a crispy golden crust, causes appetite even for those who are not hungry at all, which is not surprising, because the ideal recipe of the dish was painstakingly created over the centuries, unsuccessful combinations of ingredients were discarded, which ultimately led to the ideal result.
Falafel is called the traditional Arabic dish, although there are a lot of controversies on this, as well as on the legend of the origin of the dish.
To date, this dish is popularly popular in Israel, where it is eaten almost every day, changing only sauces and varying the serving.
But not only in Israel, but also in other eastern countries, you can find and try this dish, it is often served in snack bars, traditionally wrapped in a pitta, along with fresh vegetables, sauces and pickles.
Prepare falafel quite real and at home, most importantly, stock up on the main ingredient of the dish. Basically, falafel is prepared from chickpeas, sometimes beans are added.
Chickpea is very similar to ordinary peas, it is even called “Turkish” or “mutton peas”.
In the dried state, it can be stored for years, but after soaking chickpeas must be consumed in the next few days.
It is thanks to the main ingredient of the dish, falafel is considered not only a very tasty creation of Arabic cuisine, but also incredibly useful, because chickpeas are a real storehouse of useful microelements, vitamins and other substances.
In addition, it is called the best sources of vegetable protein, which is easily digested, for which it is highly valued in countries with hot climates. Another plus of chickpea balls - this dish can become a regular of the vegetarian menu, because falafel easily becomes both a snack and a decent meat substitute for the main course.
Some cooking secrets
- To dry chickpeas well softened, and it was really possible to turn it into a homogeneous mass, soak it for at least 8 hours.
- Typically, a variety of spices are added to chickpea puree, most often parsley, cilantro, chopped garlic and coriander seeds.
- To make the falafel more tender, you can add a couple of spoonfuls of hummus to the chickpea puree.
- Before frying the finished balls, it is better to let the finished chickpea brew for an hour, so that they are saturated with the aroma of added spices and herbs.
For cooking you will need:
- dry chickpeas - 300 g;
- parsley - 1 bunch;
- garlic - 3 slices;
- vegetable oil - 700 ml;
- zira, ground coriander, paprika - 0.5 tsp;
- bulb - 1 piece;
- baking powder, salt.
So, soak chickpeas for 8 hours in a decent amount of water. Then drain the water, give the chickpea to dry, and then double-pass it through a meat grinder. The result should be a loose light yellow mass. Next in the meat grinder, scroll the parsley, onion and mix in a homogeneous mass with chickpeas.
Next, add spices, in addition to the base, specified in the recipe, you can experiment, for example, with pepper, cardamom, nutmeg and curry.
Next, add salt, squeeze garlic, pour the baking powder to the balls, as a result, turned out to air. Now we form the "stuffing": all the ingredients are thoroughly mixed by hand, the mass should turn out quite tight and elastic.
Next, make small balls (about 3 cm in diameter) and proceed to frying. It is best to do this in a bowl with a thick bottom, in which it is necessary to heat the oil (as for frying), and then fry the balls. Falafel should be covered with a dense golden crust, and inside remain dry and tender. We need to take out the ready-made balls with a noisy, before serving, we dry them on a napkin, in order to let the excess fat drain off. That's all!
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