Vegetarian Chickpea Cutlets (Falafel)
4 servings
60 minutes
Falafel is one of the most popular dishes of Eastern cuisine that has won the hearts of gourmets worldwide. These crispy, golden chickpea patties have a rich flavor with subtle notes of spices and fresh herbs. Their history traces back to ancient Egypt, where chickpeas were a staple food. Over time, falafel spread across the Middle East and Europe, becoming a versatile option for nutritious vegetarian food. The spicy aroma of cumin, turmeric, and paprika fills each serving with warmth and depth of flavor. Falafel pairs perfectly with crispy pita bread, fresh vegetables, and tangy sauces. It is not just a dish but a true gastronomic journey offering a harmony of textures and flavors that can be enjoyed as an appetizer, main course or part of a lavish Eastern feast.
1
Soak the chickpeas overnight (at least 6 hours).
- Chickpeas: 1 glass
2
Drain the water, pass the chickpeas through a meat grinder with a fine mesh twice (or use a blender) after mixing with bulgur (by the way, if there is no bulgur, dried breadcrumbs from one piece of white bread will work).
- Chickpeas: 1 glass
- Bulgur: 3 tablespoons
3
Add finely chopped onion (I sautéed it a bit in fragrant oil, see my recipes).
- Onion: 1 piece
4
Add greens and garlic.
- Fresh cilantro (coriander): 1 bunch
- Garlic: 3 pieces
5
Grind pepper, turmeric, and paprika with coarse salt, knead the dough well.
- Paprika: 1 tablespoon
- Turmeric: 1 tablespoon
- Salt: to taste
- Ground red pepper: to taste
6
Roll the mixture into small balls with your palms, slightly flatten them, and fry in hot oil at 200 degrees until golden brown (although I don't like a lot of oil — I fried them this way).
- Cumin seeds (jeera): 0.5 teaspoon
7
It can be served in pita (Arabic bread) or lavash: spread sauce inside, add a lettuce leaf, onion rings, tomato slices, cucumbers, and 4-5 falafels.