The falafel dish is very popular in almost all countries of the Near and Middle East, in many states of North Africa. Falafel is also considered a national dish in Israel, usually it is not cooked at home, but is served in the vast majority of public catering establishments. Currently falafel - a frequent dish in Arabian eateries and cafes and in Western countries.
How to cook falafel?
Ingredients:
- 300 grams of chickpeas;
- 2 tablespoons of wheat flour;
- 5 cloves of garlic;
- 1 bulb;
- dry spices to taste (seeds of coriander, fennel, caraway, ginger, cardamom pepper, saffron and others);
- salt;
- vegetable oil.
Preparation:
Chickpeas (peas) or beans (as well as sometimes lentils and / or bulgur) are soaked, boiled until cooked, then mashed, to which are added various spices and seasonings. From this mass, balls are formed about the size of a walnut, they are fried in oil until a beautiful golden brown color is obtained. Traditionally, various spices, fresh herbs, onions, garlic, various kinds of pepper, (different kinds of wheat cereals), etc., are used for the preparation of the initial mass.
Soak chickpeas for the night in cold water. Then we'll rinse, fill it with clean cold water and bring it to a boil. After 10 minutes, salt the water. We'll rinse again and pour cold water again. Cook until ready (it will take at least one and a half hours). While the chickens are cooling, we will clean and grind the onions and garlic. Chickpeas, garlic and onions will be placed in the working container of the blender. Add 2 tablespoons of flour, a spoonful of vegetable oil, dried spices and herbs. We will admit. We bring the blender to the state of homogeneity. In the absence of a blender, you can use a meat grinder or chop the cooked chickpeas by hand-crusting, and then add the rest of the ingredients. Now, from the initial mass, we form the balls and fry them in boiling oil in a cauldron or deep frying pan until a pleasant golden-brown shade appears. Remove the balls with a noise and place on a napkin to remove excess oil. We serve, decorated with greens or on leaves of greenery (suitable, for example, leaf salad and basil).
Dip tahina sauce
Falafel is served with "Deep tahina" sauce. Tahina is a paste of shredded sesame seeds. Tahin mixed with grated garlic in a mortar, then add lemon juice and water.
Ingredients:
- 2 tablespoons lemon juice;
- 1 tablespoon of sesame paste;
- 1-2 cloves of garlic;
- 1-2 tablespoons of water;
- salt.
Preparation:
If there is no ready tahini paste, to obtain it you can grind the sesame seeds in a coffee grinder. Peeled garlic grinded with salt, add tahini paste and water. Stir thoroughly. The density of the sauce should be similar to mayonnaise. You can add balsamic vinegar, red pepper and a little ground anise seeds and / or cumin. Dip tahina sauce is usually served in separate bowls.
About sauces
Falafel is usually served with sauce. Traditionally, sauce for falafel is chosen sesame (of course, in different countries there are local preferences). Also falafel are served raw or stewed vegetables, in many catering establishments they offer pita (a type of bread, such as lavash), stuffed with falafel and vegetables. Falafel in pita - a kind, quite convenient variant of fast food.