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Fasting vegetarian parliaments (falafel)


I tested this recipe last night, the result is phenomenal and I thought of posting it here.
You can make vegetarian burgers, you can serve them with Salsa sauce.

  • 400 g naut
  • a bunch of parsley
  • a spoonful of sesame seeds
  • 2 tablespoons lemon juice
  • 1 ligurita ground cumin
  • 1 teaspoon turmenic
  • salt, pepper to taste
  • 1 tablespoon flour
  • 4 cloves garlic
  • a red onion
  • a teaspoon of paprika (optional)
  • frying oil

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fasting vegetarian parjolute (falafel):

We soak the chickpeas for 24 hours, then we drain them of water, we put them in the blender, we add all the ingredients and we put everything through the blender until a paste is formed as in the picture, if you find the composition a little dry add a little water. At the end add the sesame and mix

Leave to cool for 2 hours, then form the parjoals and fry over high heat.

Good appetite!




Tips sites

1

you can add 2 eggs in the composition, I made without them, just flour


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(5 points / total votes: 65)

Simona 7 years ago - 1 February 2010 11:34

Some time ago I found the recipe for Falafel - I think in a magazine - and the chickpea composition was prepared in the oven - something like minced meat roll. Now, let me tell you the idea with meatballs, although they are fried in oil, I think it's better I haven't tried the recipe in the magazine, but I think I'll test yours, it looks tastier.

Ioana 7 years ago - 1 February 2010 11:47

simona, you know how many times I ate falafel in town and they were tasteless. including in Vienna, in the center, an Arab brags about making good food, but they were not properly seasoned. in the end I ate in Cluj in the mall and I was dumbfounded, they were delicious. I had taken only 3 pieces and I took them as soon as I could. they were spicy, very fragrant and even left a few whole coriander beans through them for a more intense aroma.

if you try them, know that they are better when they are fresh, like any meatballs. I also need a tzatziki sauce next to them to make them lighter and cooler.

Simona 7 years ago - 1 February 2010 11:53

Wonderful idea with tzatziki next to them, thank you, Ioana!

Laura 7 years ago - 1 February 2010 15:55

Mother, since I haven't eaten falafel! When we lived in New York and bought from the streets (what courage!) From the Arabs with their tones. I have to try it, and see how the "addicts" react.

Claudia 7 years ago - February 2, 2010 2:45 PM

Can't they be put in the pan and baked? this is to avoid oil ... I do the same with meatballs and they come out delicious. I am just asking

Ioana 7 years ago - 2 February 2010 15:50

as simona wrote above, she saw this variant in a magazine. I wouldn't make them just because I don't like baked meatballs or baked snacks. but as you said you like them, then I think they would suit your taste. just flatten it (like flatbread) to make it inside.

Anca 7 years ago - 4 February 2010 13:44

ioi ioana tell me in which mall in cj did you eat these and at which restaurant? today I have a trip through the mall I kiss you

Ioana 7 years ago - 4 February 2010 17:39

in Iulius Mall, at a Mika restaurant (or something called that, I don't remember exactly). it was Greek for a while and I think it says it's Greek, but now the products are Arabic. to find it easily: as you face the Lunch Box, it's somewhere on the right, the second stand as if. anyway they are the only ones with hummus and falafel, you will easily spot it. good appetite tell me if you liked it.

Ioana 7 years ago - 8 February 2010 14:43

hip, I hope you found it, that my memory does not work perfectly it seems. so the restaurant is really called Mika (snitel & falafel) and is next to the Greek Tassos, not instead of the Greek as I wrote above. and is the third to the right of the Lunch Box.

gabi 7 years ago - 9 February 2010 11:30

the original falafil has neither bread nor turmenic nor flour in the composition and in addition it is NOT made in the oven in the form of roll. I live in the Arab country and I know for sure that. Variations are made with eggs in comp.or / and with sesame.
But it's really something very good

Ioana 7 years ago - 9 February 2010 12:08

put bulgur (which is kneaded in the composition) or bread and flour (a variant more accessible to us) in the composition so that the composition is tied to the frying pan, otherwise it spreads a bit, no matter how much we grind the chickpeas in the robot. I experimented a few times and they didn't look good without these additions, they looked a bit out of place. the egg is also a variant, as you say, to tie the meatballs, but unfortunately the falafel is no longer vegan and I wanted it to be strictly vegan.

gelu potzolli 7 years ago - 2 September 2010 13:14

Gabi, if you are reading this message, please write to me at "[email protected]". We met a week ago when we were on a trip to Bethlehem and I'd like to ask you a little more about what you told us. That is if you are somehow a guide. Anyway, I greet you. We have a common passion: falafel.
Forgiveness for the occupied space.

Mariana 7 years ago - November 22, 2010 20:33

I was fascinated by the idea
I tried, but I don't understand what's going on
spread in oil
I'm wodering why ?
maybe you can tell me
to try again and it will work out for me
Thanks
I am waiting for an answer

gelupotzolli 7 years ago - 4 January 2011 19:26

I bought falafel spices from Israel. But I don't know what to do I add to the recipe above or replace some of the spices in the recipe. In the latter case, what do I replace?

Ioana 7 years ago - 5 January 2011 11:55

in principle, the spices should be complete and you should not add anything. does not write on the package what it contains and how much chickpeas are used?

anyway, I think that if you put from chickpeas to parsley what's in my recipe and the rest you replace with your spice, it should come out.

Andreea 6 years ago - 8 March 2011 22:26

First of all, I want to wish you and all those of the "female sex": Happy birthday! and a beautiful spring.
And now that we are still fasting, I was thinking about what to expect from my guests, including my dear mother on March 8th. So yesterday I decided to make falafel, hummus and fatoush on the stick like that. to be something not exactly the order of the day and something new for my mom my = 8 because it's still March 8) I popped in Iulius and I liked it, I wanted to know the recipe and with your help I put it into practice and it came out buuun. Thanks ! woow as I wrote

nicoleta 6 years ago - 21 November 2011 14:42

absolutely delicious! I didn't think I would ever eat falafel so good made by me at home, but anything is possible.
thanks for the recipe!

Gabriel 6 years ago - 16 December 2011 16:54

Hello alekum! In restaurants with more staif from Arab countries, falafel - the Egyptians call it tameya - is fried with sesame. On the street - no. Turmeric (Indian matter) doesn't really matter, its fried taste disappears anyway (and its yellow color doesn't really matter once the parsley turns everything green - pasta, that is). The Jews put garlic, the Iranians put, the Arabs - no.

violeta mihaescu 5 years ago - 29 January 2012 21:25

For Mariana, it was spread in oil because you probably boiled the chickpeas. And something else, flour, bread, onions. I don't understand why you put all this. Falafel is made with chickpeas, garlic and many spices. If you put the chickpeas in water for at least 5-6 hours, and grind it, you will see that there is no need for flour or no egg bread, nothing to bind it, because ground, it binds itself very well. Add more garlic (because the Arabs also put garlic), salt, baking soda, pepper, cumin, sweet or hot paprika, coriander, parsley , all according to everyone's taste, and after mixing well, add a little water, so that the composition can be modeled better. When everything is ready, or make balls by hand. or, if you have a special falafel device, you can make them with the device, they are easier to make, and they look more beautiful.

adrian tarniceru 5 years ago - 28 March 2012 11:37

I made the recipe exactly and it turned out well. The balls weren't broken. But the seasoning did not seem extraordinary. I mean, I bought falafel from Timisoara from a fast food in the student complex and they were much more spicy with a very good taste. Were there other spices?

Ioana 5 years ago - March 28, 2012 11:45

coriander and cumin are very fragrant. maybe next time you can be more daring with them, especially with the cumin. and instead of parsley you can use green coriander (I don't use it because I don't like it and I prefer parsley instead).

gabriel 5 years ago - 13 April 2012 09:13

25 balls or so
2 cups of n & # 259ut, soaked in water for 12 hours or so
Crumbs from two slices of black bread (can be crushed in a food processor)
5 cloves garlic, chopped
2 teaspoons baking soda remove
One-third chopped the & # 351c & # 259 parsley
chopped cup of coriander
small onion
Spoon with sesame seed tip
spoons & # 355 & # 259 of cumin
spoons & # 355 & # 259 paprika
Salt (less than a teaspoon), pepper
Frying oil

geta 5 years ago - 17 July 2012 15:09

My husband brought me hummus and envelopes with falafel from Israel. The hummus was prepared and it doesn't compare to what we find in our stores.

vera 4 years ago - 19 February 2013 17:22

Hello! I also have such a question, I have chickpea flour can I replace it with chickpeas?

Ioana 4 years ago - 19 February 2013 19:56

Monique 4 years ago - 17 April 2013 11:28

Hey. the best falafel in Iullius Mall Cluj At "ROUA" and many other vegetarian delights. Try it, you have the chance to eat healthy every day at a modest price.

Liv 4 years ago - May 25, 2013 16:00

I haven't tried it yet but I wanted to say don't try again if the oil is hot enough throwing the flour in the pan, even this little one will burn badly rather sacrifice a test falafel ball

I cooked from the site the meatballs in very good mushroom sauce! congratulations!

Diana 4 years ago - 19 September 2013 19:17

Maybe you should have mentioned that it is necessarily made with dry chickpeas and not with canned chickpeas, so it doesn't spread in the pan anymore. : D

Gina Ionescu 3 years ago - 3 August 2014 13:06

do you not boil chickpeas?

Ioana 3 years ago - 3 August 2014 14:33

no, it just softens overnight, otherwise it doesn't bind.

Gina Ionescu 3 years ago - 3 August 2014 14:36

You're right, I'm sorry I didn't ask yesterday.
I already made them and I had to lay an egg to bind them a bit ..

Ioana 3 years ago - 3 August 2014 14:49

oh, that's if you don't follow the instructions but that's how you learn, and I suffered that in the beginning.

SANDA MORAR 3 years ago - 22 October 2014 12:47

Alice 2 years ago - 11 June 2015 16:18

Hello ! I wanted to ask what would be appropriate to use as a garnish? Does rice work? Thanks !

Ioana 2 years ago - 12 June 2015 09:32

with Lebanese stick and tabbouleh [link] or stick, hummus [link] and green yogurt

Ioana 2 years ago - 10 December 2015 21:55

What sauces can be made, simpler, can you give me the link?

Ioana 2 years ago - December 11, 2015 10:40

I wrote a message above with serve.

Oana a year ago - 1 December 2016 20:43

Maybe it would be worth editing the recipe and noting that canned chickpeas should not be used. Not everyone reads the comments before trying. I suffered the same thing. My balls were scattered in the oil bath. The next time I made them I fried them normally in the pan. They taste very good. The spice mixture is very good and it's an easy recipe to make.


The chickpeas are put in a pot of water overnight (they must cover it completely. Keep in mind that the chickpeas will swell like this, so the pot should be roomy). The next day it is drained and passed through an electric shredder. It should not be crushed at all, like flour, but like a quinoa, granules.

Remove the chickpeas and put in the blender the parsley, garlic, spices and salt, flour, lemon juice and baking soda. This way everything will crumble and mix immediately.

Combine chickpeas well with herbs.

Take a large baking tray. Grease the pan with a thin layer of oil. Form flat meatballs from chickpeas and add them to the pan.

Leave it in the hot oven for almost 10 minutes, then turn them on the other side for another 10 minutes. They will turn brown.

Serve with stick and salad with vegetables and tahini sauce.
Photo source


Falafel

These are vegetarian meatballs & # 8211 can be served on fasting days. Crush 250 g canned chickpeas, 2 peeled garlic cloves, 1 peeled onion, paprika, green parsley, coriander, salt and pepper with the food processor.

The paste obtained is shaped in the form of balls, which are rolled through sesame seeds. Fry in hot oil or put in the oven in a tray lined with baking paper for about 20 minutes.

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Ingredient:

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Chickpea meatball (falafel) recipe

240 grams of canned chickpeas (a can of 420 grams)
a handful of chopped parsley
a medium onion
two cloves of garlic
a teaspoon of salt
half a teaspoon of ground turmeric
a quarter teaspoon of hot paprika
a tablespoon of water (or canned juice)
four tablespoons sifted chickpea flour (two tablespoons uns sifted)

  • Preparation for the recipe for chickpea meatballs (falafel)
  1. Drain the chickpeas from the can and keep a tablespoon of juice.
  2. Peel the garlic and onion and finely chop them.
  3. Wash the parsley and chop it as well. (or minitocator) chickpeas, onions, garlic spices and a tablespoon, maybe even a tablespoon and a half of water (canned juice) and then mix. Note: We add water to turn the chickpeas into pasta. Otherwise, the blades of the robot may not be able to grind it too well. But if you have a stronger robot and you notice that it can turn chickpeas into pasta, give up adding juice (water).
  4. When our ingredients in the food processor have turned into a paste, we take it out in a bowl and add the chickpea flour until it binds better, enough that we can easily form small balls with our hands.
  5. We turn all the chickpea paste into balls the size of a walnut, which we either leave like this and fry them using a larger amount of oil, or we flatten them slightly and then we fry them in the pan in which we have the oil heated well.
  6. After they are fried on one side, turn them on the other side and let them fry until they are ready.
  7. Serve hot with any garnish next to it. I preferred an arugula salad with radishes.

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Preparation: put the chopped onion, chopped tomato, peeled and chopped ginger, crushed garlic and hot pepper in the food processor and mix until it turns into a paste. Heat the oil in a wok, over medium heat, add the bay leaves and fry for about 30 seconds to release the flavor. Pour the onion and tomato paste into the wok. When it turns golden brown and the oil begins to separate from the composition (about 3 minutes), add the spices. Mix well and leave for another 2-3 minutes. Add water until the composition reaches the consistency of a thick sauce. Bring to the boil and add the chickpeas. Reduce the heat a little and leave for another 5-7 minutes, until the chickpeas penetrate. Transfer to plates, sprinkle with coriander and serve with fresh glue.


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