Chickpea falafel recipe. The falafel (or falafel) is dumplings traditional beans or chickpeas in many countries in the Middle East, India and Pakistan. Serve with pita bread and tahini. The origin of the recipe is very old and there is disagreement about the specific place of its creation.
Ingredients
• 400 grams of chickpeas
• 12 onions
• 5 cloves garlic
• 1 sprig fresh parsley
• 1 sprig fresh cilantro (optional)
• 1 envelope yeast
• Salt and pepper
• Olive oil
Preparation
We soak the beans for a whole night. The next day we strain and will beat gently, adding a little water if the consistency is too solid to a blender.
Finely chop the garlic, parsley and cilantro. Along with yeast we add all the beans. Season with salt and pepper and return to beat finely. Let the rest mass of falafel for at least half an hour.
Form balls with the dough, putting some chickpea flour if consistency is very liquid.
Fry in a pan with enough oil to cover the balls. We will ensure that the oil is hot before adding the mass go. We will turn falafel balls if necessary and we will draw when browned. Let rest on a plate with paper towels to remove excess oil.
Comments Recipe
Serve with a salad and veganaise or make sandwiches with pita bread, fresh tomato, lettuce, onion, hummus, and tahini and tomato sauce.
The falafel is a meatball chickpea or beans. Today the chickpea falafel is the most popular worldwide. It is usually served with pita bread and tahini. The origin of the recipe is very old, dating back to biblical times safely. There is controversy about the exact location of its creation, because it is a dish of traditional cuisine from many places, mainly India, Pakistan and the Middle East.
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