Falafel
4 servings
45 minutes
What dish is considered a symbol of Israeli food all over the world? Falafel, of course. And although historians trace the history of fried chickpea balls back to Egyptian Coptic Christians, who were the first to adopt Christianity and replaced meat with nutritious ram peas on fast days, today no guide to Israeli cuisine is complete without a falafel recipe. And chickpeas themselves are one of the blessed Old Testament foods. In addition, falafel is fried in a large amount of oil, so it is the perfect place on the Khan 's table.
1
Prepare the necessary ingredients.
2
Soak the chickpeas in cold water overnight.
- Chickpeas: 500 g
3
Cut the onion into large pieces.
- Onion: 250 g
4
Pass the chickpeas and onion through the meat grinder twice.
- Chickpeas: 500 g
- Onion: 250 g
5
Add 15 g of finely chopped garlic, parsley, and 80 g of cilantro to the chickpea mince.
- Garlic: 1 head
- Parsley: 200 g
- Cilantro: 100 g
6
Add flour, juice of half a lemon, salt, and spices, and mix. If necessary, add a little water. Place in the refrigerator for 30 minutes.
- Wheat flour: 35 g
- Lemon: 1 piece
- Salt: to taste
- Paprika: 10 g
- Ground cumin: 15 g
- Cinnamon: 3 g
- Sugar: 2 teaspoons
- Olive oil: 30 ml
- Ground black pepper: to taste
7
Meanwhile, mix yogurt with tahini, mint, remaining cilantro, juice of half a lemon, 5 g of garlic, olive oil, salt, pepper, and sugar.
- Plain (natural) yoghurt: 200 g
- Tahini: 20 g
- Fresh mint: 50 g
- Cilantro: 100 g
- Lemon: 1 piece
- Garlic: 1 head
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 2 teaspoons
8
Form the falafel.
9
Heat vegetable oil and fry until brown crust forms.
- Vegetable oil: 1 l
10
Serve the ready falafel with yogurt sauce.
- Plain (natural) yoghurt: 200 g
