Despite the fact that in European countries falafel is used popular mainly among vegetarians, these crunchy balls of everyone will love chickpeas. Before cooking for a day, soak chickpeas in cold water, then dry it thoroughly so that the falafel does not fell apart while frying. Grind it with spices in the kitchen combine, form balls and deep-fry them. With ready You can make delicious sandwiches in pita with falafel by adding green salad, or serve as a snack with bean hummus, tomato relish and yogurt dipping sauce. Recipes for these three dip также представлены ниже. 
Time: one час. 25 minutes Difficulty: medium Quantity: 20 balls In recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Falafel
- 2 tbsp. soaked chickpeas (chickpeas soaked in cold water on 18-24 hours), if necessary add more water
- Deep-Fried Peanut or Vegetable Oil
- 1 tbsp. l olive oil
- 3 cloves of garlic, chopped
- 1 – 2 pods of serrano pepper, chopped
- 2 feathers of green onion, finely chopped
- 3 tbsp. l chopped parsley leaves
- 3 tbsp. l chopped mint leaves
- 3 tbsp. l chopped cilantro leaves
- 1 tbsp. l lemon juice
- 2 tsp roasted and ground zira seeds
- 3 tsp roasted and ground coriander seeds
- Incomplete 2 tsp baking powder
- 1 tsp coarse salt
Pikillo yogurt sauce
- 2 tbsp. thick Greek yogurt, or 2 tbsp. feta cheese (on choice)
- 3 pikillo pods or 2 baked red peppers
- 1 tsp smoked sweet spanish paprika
- 4 coarsely chopped cloves of garlic, or 0.5 tbsp. finely chopped parsley (optional)
- 1 tsp grated lemon zest
White Bean Hummus
- 3 tbsp. white beans, boiled or canned, washed
- 6 cloves of baked garlic
- 1 tbsp. l harissa
- 2 tbsp. l freshly squeezed lemon juice
- 3 tbsp. l tahini
- 0.5 tbsp. olive oil
Tomato Relish
- 1/4 Art. olive oil
- 2 tbsp. l red wine vinegar
- 1 tsp smoked paprika
- 4 tomatoes on a branch, diced
- 1 small red onion, thinly sliced half rings
- 2 tbsp. l coarsely chopped mint leaves
Recipes with similar ingredients: chickpeas, serrano peppers, peppers pikillo, white beans, tomatoes, lemon zest, mint, harissa sauce, coriander, cumin, paprika
Recipe preparation:
- Throw the chickpeas into a colander, drain the water and put it on paper towels to absorb excess moisture. Chickpeas must be completely dry.
- In a medium saucepan over medium heat, heat 10 cm. peanut or other vegetable oil to a temperature of 165 ° C per thermometer for deep fat. Cover the baking sheet with paper towels.
- While this oil is heating, in a small frying pan on medium heat olive oil over a fire. Add garlic and pepper serrano and fry until soft, about 3 minutes.
- Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, zira, coriander, baking powder, salt and pepper and chop everything to a fine crumb, stopping the combine every 30 seconds to scrape the mixture with the walls of the bowl. Transfer the mixture to a bowl.
- Falafel – Make balls the size of a ball from a mixture for ping pong and put on a plate. Fry in batches in oil temperature of 165 ° C to a pale color, about 45 seconds, constantly pouring falafel with hot oil. Put a slotted spoon on a baking sheet.
- Heat the oil to 175 ° C. Bring Falafel in batches back to cover the pan for 30 seconds and fry until dark brown, constantly pouring hot falafel oil.
- Place a slotted spoon on a baking sheet towels and salt right away. Serve with any dip sauce for dipping. Yogurt sauce. Put all the ingredients in a blender and mix until smooth. Salt and pepper to taste and pour into a small bowl. Refrigerate at least 30 minutes, lid to mix all aromas. Hummus. In a bowl of a food processor, put beans, garlic, harissa, lemon juice and tahini and chop until smooth consistency. Without stopping the combine, slowly pour in the olive butter. Salt and pepper to taste. Relish. In a small bowl. mix oil, vinegar and smoked paprika. Add the rest ingredients and mix. Tomatoes should be slightly covered. refueling. Leave to marinate in the refrigerator for 15 minutes.
