How to make the Egyptian Green Burger !?

Falafel is considered one of the most famous foods in the whole Arab world without exception. Falafel is famous in Jordan, Syria, Palestine and the Arabian Gulf countries, and bears the same name except the Arab Republic of Egypt. It bears the name of taste and its components are somewhat different from the common ingredients. Falafel contains many essential nutrients such as carbohydrates, starches, and falafel. Whole meal is served with hot vegetables, such as cucumbers, tomatoes and green peppers. Falafel is one of the most important meals we have, which is increasing daily and continuously from rich families before the poor and medium, which is characterized by a delicious taste, distinctive and very delicious and the smell of good, which feels warm in the winter with a cup of tea and in the summer fun, and can make falafel in the house in a simple way Easy to store and use when needed. Method of preparing Syrian falafel Ingredients Homs Love. Two pieces of fresh parsley. Great onion. salt. Flavored falafel, present at the perfume shops. Two tablespoons of sodium carbonate. Method of preparation Wash the chickpeas well and soak it with warm water for a full day and continue to add hot water on it, and add a tablespoon of sodium carbonate per cup of chickpeas. Peel the onion and cut into medium pieces. Wash the parsley well and remove the large veins from it. We bring the chickpeas, remove the water from it and put it in the meat chopping machine. We use the pieces, which are finely chopped a bit, and when the chop is finished, we roll the ball again until it becomes smooth. Pour the parsley and onion in the same way and mix the ingredients with each other. Add the spices of falafel as desired and preferably a tablespoon per cup of chickpeas, add salt and repeat mixing ingredients well with each other. Leave it for half an hour before frying. To fry the falafel: Bring a deep frying pan and fill it with corn oil or sunflower oil, and put it on the fire until it is well heated. Prepare a mold to form a paste of falafel, a spoon and a cup of water to wash the mold from time to time during frying. Put the amount of dough in the mold and slowly sack with oil and when the pan is filled with falafel, reduce the fire on the oil so as not to burn from outside and not reach the internal maturity. Serve hot falafel with vegetable pieces.
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