44

share on

falafel

ingredients

servings

4

Chickpeas

300 oz

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 oz

second courses from Lebanon

falafel

falafel

vegan high in fiber high in iron high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

falafel

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

falafel step 1

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

falafel step 2

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

falafel step 3

step 3

Pour into a bowl, add the spices, baking soda, sesame seeds, salt, pepper and knead by binding with a little water

falafel step 4

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

falafel step 5

step 5

Prepare the meatballs a little 'flat, coat them in breadcrumbs

falafel step 6

step 6

Fry in hot oil until they are golden

falafel step 7

step 7

Serve warm with a salad of tomatoes, tzatziki sauce, and / ocetrioli and onion

falafel step 8

step 8

Enjoy your meal!

Loading pic