Falafel, or falafel, is a traditional food in oriental kitchens, and in particular in Egypt, where it was first established. They are fried tablets. It can be served as sandwiches or as a side dish or served as a hot appetizer. Its main earnings are from beans to chickpeas or both, depending on the country. In Egypt, the people of the Levant and Sudan prepare it with ground chickpeas. As for the reason for calling it in Egypt Taamiya, because the subject of its name is a diminutive of the word food, meaning “a small piece of food.” They can be prepared either by frying in plenty of oil or by roasting them more healthily in the oven.
falafel ingredients 1 cup - 250 gm dried chickpeas 4 cups of cold water 1 medium onion, coarsely chopped (100 g) 3 tablespoons fresh parsley leaves (20 g) 3 tablespoons fresh coriander leaves (20 g) 1 teaspoon hot red pepper (5 g) 6-5 fresh garlic cloves, finely chopped (30 g) 2 teaspoons cumin powder (10 g) 1 teaspoon baking powder (10 g) 5 tablespoons coriander seeds (30 g) 2 cubes chicken broth 1 cup - 125 ml hot water 1 tablespoon - 10 ml olive oil 2-4 tablespoons all-purpose flour ¼ cup sesame seeds (50 g) 1 cup - 250 g vegetable oil, for frying
falafel method Soak chickpeas in cold water for at least 4 hours. Drain and wash the pre-soaked chickpeas, put half of the quantity in a food processor and chop the size of sesame seeds. Pour it into a large mixing bowl. In a food processor, combine remaining chickpeas, onion, parsley, cilantro, garlic, pepper, cumin, baking powder, coriander seeds and olive oil and process until it forms a granular paste, 3-4 minutes. Dissolve the chicken broth cubes in the water and add to the paste mixture. Add the flour to the mixture until it becomes a small ball. Roll the dough into golf-sized balls and roll them over the sesame seeds (optional) and gently roll the balls into thick disks.