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Ingredients for making falafel

  1. Chickpeas (chickpeas) 250 grams
  2. Finely ground bulgur (wheat groats) 50 grams
  3. Onions 1 piece (100 grams)
  4. Garlic 3 prongs
  5. Cilantro 30 grams
  6. 1/2 teaspoon salt
  7. Zira (ground cumin) 1/2 teaspoon
  8. Ground chili powder 1/2 teaspoon
  9. Food baking powder for the test 3 grams
  10. Sifted wheat flour 100 grams
  11. Vegetable oil (for deep fat) 800 milliliters
  12. Distilled pure water 100 milliliters
  • Main ingredients: Pea, Onion, Garlic
  • Serving 6 servings
  • World Cuisine


Teaspoon, Kitchen scale (for food), Measuring cup (for water), Deep bowl - 2 pieces, Colander, Knife, Cutting board, Blender, Deep bowl, Tablespoon, Deep plate - 2 pieces, Large flat plate, Cauldron, Stove, Skimmer, Paper kitchen towels, Large flat dish

Cooking Falafel:

Step 1: prepare chickpeas.

We take 250 grams of chickpea, put it on the kitchen table and remove the grains damaged and insects damaged by insects. Then we put it in a deep bowl and fill it with cold running water so that it is 3-4 cm above the level of Turkish peas. Soak chickpeas for 8 - 10 hours, during this time it will swell and soften a little. After the required time has passed, throw the peas into a colander, leave it in this container on 10 - 12 minutes in order to drain excess fluid and without waiting, we are transgressing to the second step.

Step 2: prepare greens and vegetables.

Using a knife for slicing vegetables, peel the onion with garlic. Then we wash them with cilantro under cold running water. Shake greens over the sink, and dry the vegetables with paper kitchen towels, thus getting rid of excess water. Then, one by one, put them on a cutting board, cut the onion into 2 to 4 parts, and send it into a clean blender bowl. We chop the garlic and cilantro into small pieces up to 2 - 3 millimeters and put these 2 slices in 1 common deep bowl.

Step 3: prepare the mixture for falafel.

Now add the soaked chickpeas to the onion. There we pour 100 milliliters of pure distilled water. We turn on the kitchen appliance at a low speed and begin to grind, gradually increasing the speed of the blender to the highest speed. We devote to this process 3 to 4 minutes. The result should be a homogeneous porridge-free mass without lumps.

Helping ourselves with a tablespoon, transfer the mass into a deep bowl. Pour 50 grams of bulgur groats into the same container, put the right amount of salt, zira, chili pepper, food baking powder and add chopped cilantro with garlic. Mix everything with a tablespoon to a homogeneous consistency, set the bowl aside and allow the mass to brew for 20 - 25 minutes in order for the cereal to swell.

Step 4: form the falafel.

While the mass for falafel is infused, we take 2 deep plates, pour a little ordinary running water into one, and pour 100 grams of sifted wheat flour into the second. In 20 - 25 minutes Fill a deep aluminum cauldron with 800 milliliters of vegetable oil and put on a stove included in the middle level. Then we arm ourselves with a teaspoon, scoop a small portion of the infused mixture of chickpeas with a kitchen appliance and lay it on the palm of your hand slightly moistened in water. After we form a ball from the aromatic mass, roll it in flour and put it on a large flat plate. In the same way we cook the rest of the falafel.

Step 5: Fry Falafel.

Then we check the temperature of the deep fat, roll the crumb of bread into a small ball and dip it in oil. If nothing happened and the fat around the breadcrumbs is motionless or slightly shivers, then the frying time has not come yet and it is necessary to heat the oil more strongly. And if a lot of bubbles have formed around it, then the fat has warmed up to the desired temperature, this is approximately 150 - 160 degrees. Using a slotted spoon, remove the crumb from the butter and gently lower the chickpea balls into it.

Fry them 2 - 3 minutes until the crust is light beige or dark brown, the shade of falafel depends on your desire, someone likes less fried, someone more fried. Then, using the same slotted spoon, we take the falafel out of the cauldron and transfer the balls to a tray covered with paper kitchen towels, thus allowing the paper to absorb excess fat. In the same way we cook the rest of the falafel. After we shift the fragrant roundabouts onto a large flat dish and serve.

Step 6: serve the falafel.

Falafel is served hot as a side dish for meat dishes or chilled as a snack for light aperitifs. If desired, before serving, this dish can be decorated with salty or fresh vegetable slices, as well as sprigs of fresh dill, parsley, cilantro and green onions.

Very often, falafel is placed in pita or on pita bread and served with barbecue, sesame sauce, baked vegetables and pickles. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Instead of a blender, you can use a manual or electric meat grinder.

- If desired, the set of spices can be adjusted to taste by introducing spices into the mass of chickpeas, which are suitable for cooking vegetables.

- If desired, sesame, green onions, fresh dill or parsley can be added to the chickpea mass.


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