Falafel (fried chickpea balls)
4 servings
40 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Rinse the chickpeas, sort them, and soak in cold water for 6-8 hours.
- Chickpeas: 300 g
2
Then drain the water, grind the chickpeas in a blender or pass them through a meat grinder twice.
- Chickpeas: 300 g
3
Peel and finely chop the onion and garlic.
- Onion: 2 heads
- Garlic: 5 clove
4
Wash the parsley, shake off the water, and chop finely.
- Parsley: 1 bunch
5
Chop onion, garlic, and herbs in a blender or pass twice through a meat grinder, then mix with chickpea paste in a deep bowl.
- Onion: 2 heads
- Garlic: 5 clove
- Parsley: 1 bunch
6
Add baking soda and flour, season with salt and pepper to taste.
- Soda: 0.5 teaspoon
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Crush cumin and coriander seeds in a mortar, pour into a bowl, and mix well.
- Ground cumin (zira): 1 teaspoon
- Coriander seeds: 1 teaspoon
8
Moisten hands with cold water.
9
Form balls the size of a walnut from the prepared minced meat.
10
Heat vegetable oil in a pan.
- Vegetable oil: 0.5 glass
11
Fry the balls on all sides until golden brown, then place them on paper towels to remove excess oil.
- Vegetable oil: 0.5 glass
12
Serve hot.