Falafel with red pepper
8 servings
30 minutes
Falafel with red pepper is a fragrant dish of Jewish cuisine that embodies the warmth of the Middle East. Historically, falafel is considered traditional street food popular in Israel and other countries in the region. In this version, red sweet pepper adds a slight sweetness and spiciness to the falafel, complementing the deep nutty flavor of chickpeas. A blend of spices including coriander, cumin, and smoked paprika creates a rich, spicy aroma. The falafel is fried to a golden-crisp crust while remaining soft inside. It is served with pita, fresh salad, and a delicate tahini sauce that enhances its rich flavor. This is not just a dish — it’s a gastronomic journey into the heart of Eastern traditions that combines simplicity in preparation with a wealth of taste sensations.
1
Grind the chickpeas in a food processor for 1 minute (the mixture should resemble finely ground nuts, with an uneven consistency and larger particles present). Transfer to a large bowl.
- Chickpeas: 240 g
2
Coarsely chop the onion, bell pepper, and garlic in a food processor for 1 minute. Mix with chickpeas, chickpea flour, cumin, salt, coriander, smoked paprika, Hungarian sweet paprika, and baking powder. Form balls the size of ping-pong balls.
- Onion: 0.5 head
- Red sweet pepper: 0.5 piece
- Garlic: 1 clove
- Chickpea flour: 3 tablespoons
- Ground cumin: 1 tablespoon
- Coarse salt: 2.5 teaspoons
- Ground coriander: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Paprika: 1 teaspoon
- Baking powder: 1 teaspoon
3
Pour oil into a heavy pot to a depth of 7-8 cm. Place a cooking thermometer in the pot and heat the oil to 165°C. Drop the falafels into the oil in batches and cook for about 5 minutes until a dark brown crispy crust forms. Transfer to paper towels and let sit for 5 minutes.
- Vegetable oil: to taste
4
Serve falafels with salad, tahini sauce, and pita.
- White cabbage: 200 g
- Grenades: to taste
- Tomatoes: to taste
- Tahini: to taste
- Pita: to taste