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.
- chickpea : 250 g
- garlic : 2 clove
- lemon : 0.5 piece
- sesame seeds : 2 Tbsp
- paprica : 0.5 tsp (dround)
- cumin seed : 0.5 tsp
- cilantro : 0.5 tsp (seeds)
- olive oil : 4 Tbsp
- green onion : 5 g
- vegetable oil : 200 ml (for deep-frying)
- salt : 1 tsp
- black pepper : 1 pinch
Stages of cooking
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.