Chickpeas dumplings with green giant olives
63 recipes
falafel
ingredients
servings
4
Chickpeas
300 grams
Onions
1 unit
Garlic
1 wedge
Chili pepper
to taste
Cumin
to taste
Sesame
1 spoon
Parsley
1 sprig
Sodium bicarbonate
1 teaspoon
Iodized salt
to taste
Pepper
to taste
Coriander
2 grams
second courses from Lebanon
falafel
falafel
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Creative Lebanese Recipe for submission of legumes and dignified flavor with the balanced flavors of spices. Recipe suggested by my son that during the period of his university studies in England has often tasted the falafel
preparation
step 1
Let it soak the dried chickpeas for at least 12 hours. You can use 200 grams of dried beans and 100g of chickpeas
step 2
Drain, pat dry and shake it at length with garlic, small onion, chopped parsley and coriander until you get a compound slightly lumpy
step 3
Pour into a bowl, add the spices, baking soda, sesame seeds, salt, pepper and knead by binding with a little water
step 4
Let stand 30 minutes Note: if kneaded by adding a heaping tablespoon of flour and a half teaspoon baking lyophilized for tat, let stand for one hour
step 5
Prepare the meatballs a little 'flat, coat them in breadcrumbs
step 6
Fry in hot oil until they are golden
step 7
Serve warm with a salad of tomatoes, tzatziki sauce, and / ocetrioli and onion
step 8
Enjoy your meal!
