Hi Steemit family!

We give it a touch of personality with the "Touch of Morocco" spice, but first I made sure that I could use ingredients that were within everyone's reach so that you could follow them.

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There is also cilantro which costs you a little more to enter with its flavor, but I encourage you not to let it increase in quantity and get your palate accustomed to its flavor. It is normal that initially, you find its taste strange, but the palate is also educated and refined.

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Falafels (12 units)

Ingredients

♡ 450 g cooked chickpeas.

♡ 1 clove of garlic (without germ) (previously cooked 40 sec. in the microwave)

♡ 20 g chopped fresh cilantro

♡ Spices "Touch of Morocco"

♡ ½ teaspoon cumin

♡ 70 g finely chopped red onion.

♡ Fresh ginger

♡ 50 ml water or broth

♡ Salt, and black pepper grinder.

♡ To batter: coarse breadcrumbs (panko)

♡ For frying: oil

To accompany:

Pita Bread

♡ Yogurt sauce (mix 1 Greek yogurt without sugar, salt, juice from ½ lime or lemon, a splash of olive oil, black pepper)

♡ Lettuce

♡ Avocado

♡ Tomatoes cherries

♡ Finely chopped red onion

Instructions

Drain the chickpeas in a strainer and then put them under the tap to wash them well from the water in which they are packaged. Turn them into a bowl.

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Add the clove of garlic and the finely chopped onion to the bowl.

Add to the mixture a little grated ginger, cilantro, cumin, "Toque de Marruecos" spices, salt, black pepper and water or broth.

Grind the mixture without it becoming very mashed, it should have a slightly granular texture.

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Make balls between 40 and 50 g and crush them lightly.

Reboza the balls in breadcrumbs and fry in abundant hot oil (no more than 175º) between 2 minutes and a half on each side.

Transfer to absorbent paper.

Serve with salad or inside a pita bread dressed in lettuce, avocado, and yogurt sauce.

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Advice:

If you have too much, don't worry, they are spectacular cold.

A delicious and fun dish that the whole family will enjoy.

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And if you are thinking of preparing a dinner with friends, you will surprise and enchant in equal parts. You can have everything in advance, the bread, the stuffing clean, cut and ready, the yogurt sauce and fry the falafel a little before they arrive. I already told you that temperate or cold is very good, especially at this time.

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Enjoy!

Here are some benefits of the delicious Chickpeas.

Benefits of Chickpea

The chickpea (Cícer arietinum L.) is a widely used legume all over the world. It seems that its origin of consumption and cultivation is in the far east between Turkey and Syria about 10,000 years ago.

The chickpea is very rich nutritionally. It is a food with a high caloric load. It contains a large amount of vegetable protein that contains all the essential amino acids but is deficient in methionine so that if we mix it in the stews with cereals or grains rich in methionine such as rice, quinoa or buckwheat we will be getting a very complete protein and high bioavailability and totally of plant origin.

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Chickpeas do not contain gluten. Its content in hydrates is high being these of slow absorption. Its contribution to fiber is quite high providing insoluble fiber but also a lot of soluble fiber. The chickpea is quite easy to digest so they produce less flatulence than other vegetables such as beans. Its fat content is higher than that of other legumes being a source of polyunsaturated fatty acids, mostly omega-6. It is a source of B group vitamins highlighting the contribution of folic acid and vitamin A and a little vitamin C. The contribution of minerals is very complete being a source of calcium, iron, iodine, magnesium, potassium, sodium, selenium and zinc. The chickpeas and the whole group of legumes contain many nucleic acids. It is important to consume chickpeas from organic farming to avoid the consumption of pollutants or genetically modified organisms.

Thank you for reading 😊

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