Falafel - These are deep-fried balls of chopped chickpeas. Chickpeas are brown-green beans, shaped like a sheep's head, hence other names: chick peas, lamb peas.
Chickpea is familiar from the seventh millennium BC, while it was grown in the Middle East. In the Bronze Age, chickpeas appeared in Greece and Rome. Chickpea beans were considered an attribute of Venus (Aphrodite), it was used fried in olive oil and eaten with cheese. Starting from the 17th century, chickpeas are becoming popular all over the world, they were even replaced with coffee in Europe. In Russia, chickpeas came from the Bulgarians and the peoples of the Caucasus. Since ancient times, chickpeas have been grown in India and Pakistan. Today, its cultivation is mainly concentrated in Turkey, North Africa, North America, Mexico and even Australia.
Ingredients for portions 4:
- Chickpea - 200 gr.
- Onion - 1 pcs.
- Garlic - 3 cloves
- Parsley - half a bunch
- Coriander - tsp xnumx
- Zira - X. l.
- Chili - 1 tsp.
- Thina - 3 tsp
- Sol - 2 tsp.
- Lemon - 1 / 2
- Sunflower oil for frying
In order to cook falafel, it is necessary to soak chickpeas on 4-5 hours in cold water, you can overnight. The beans, after soaking, will soak up the water and increase in volume 2 times. After that, pour the chickpeas into the blender in small portions and season it.
Blend onion, garlic, parsley in a blender, add dry spices and Thin paste.
Add chopped spices to chickpeas, squeeze lemon and season with salt. Mix everything and leave on 20 minutes.
We form balls from a mixture. The classic size of the falafel ball is 2,34 centimeter in diameter. Let's try to get closer to the ideal, but it is not necessary;)
In the boiling sunflower oil we place our balls and fry the minutes 3-4, turn them over as soon as they are ready.
Ready falafel laid on a napkin to excess fat stack.
After that, we lay our balls on a plate and serve on the table. Falafel can be used with various sauces, for example, with Greek yogurt or pasta with herbs and onions. The choice is yours!