Diet falafel in a multicooker
4 servings
60 minutes
Dietary falafel in a multicooker is a healthy alternative to traditional falafel from the rich and aromatic Jewish cuisine. This dish embodies rich Eastern flavors: crispy on the outside, tender on the inside, infused with the aroma of cumin, curry, and ginger. Regular falafel is deep-fried, but this version is baked, making it lower in calories and ideal for those watching their diet. It can be served with vegetables, yogurt sauce or in pita. Each serving is a harmony of spices and textures where chickpeas remain grainy while onion and garlic add zest. It's not just a dish but a true culinary story that combines tradition and health care.
1
Preparation: soak a cup of chickpeas in cold water overnight. Before cooking, drain the remaining water from the soaked chickpeas. Chop the onion and garlic. Put everything in a blender and add spices. The interesting part: you can add various spices, but I especially like to add khmeli-suneli, marjoram, mint, ginger, curry, paprika, and definitely cumin! The smell and taste are amazing. Add salt if you want; I didn't, and it's still delicious.
- Chickpeas: 150 g
- Onion: 1 piece
- Garlic: to taste
- Spices: to taste
2
Blend everything but don't make flour; it's tastier when the chickpeas are ground into small grains (like in the photo). Next, line the bottom of the multicooker with foil (shiny side up). Roll balls from the mixture and place them in the bowl. Traditionally, falafel is deep-fried at this stage, but we are on a diet. If desired, you can prepare it as usual. Set the multicooker to bake mode for 50–60 minutes.