Chickpea and Bulgur Falafel
3 servings
120 minutes
There is no canonical recipe for falafel, and very often in the Middle East bulgur is added to it, which makes the texture of the ball more uniform and adds healthy carbohydrates to the dish.
1
Soak the chickpeas overnight. Boil them for an hour.
- Chickpeas: 250 g
2
Peel the onion and chop it finely. Press the garlic. Blend the chickpeas and place them in a bowl. Add bulgur, onion, garlic, herbs, cumin, coriander, salt, all pepper, and curry to the bowl. Mix with 5 tablespoons of water and let it sit for 30 minutes. Sprinkle the resulting mixture with flour and knead with your hands until smooth.
- Bulgur: 3 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Parsley: 1 bunch
- Coriander: 1 bunch
- Ground cumin (zira): 1 teaspoon
- Ground coriander: 1 teaspoon
- Curry: 1 tablespoon
- Ground black pepper: to taste
- Ground red pepper: to taste
- Salt: to taste
- Water: 5 tablespoon
- Wheat flour: 4 tablespoons
3
Form balls the size of a walnut with wet hands. Heat vegetable oil in a deep pan. Reduce the heat to medium. Fry the balls in the oil for 3-4 minutes on each side until golden brown.
- Vegetable oil: 0.5 glass
4
Remove the ready falafel from the pan and place it on a paper towel to drain excess oil. Serve hot with vegetable salad, olives, hummus, and tahini.