Falafel - chickpea balls

Falafel - chickpea balls

Category: Culinary recipes

Ingredients
Dry chickpeas	250 g
Bulgur groats (Wheat groats, you can take flour)	3 tbsp. l.
Large onion	1 PC.
Garlic	5 teeth
A bunch of parsley, a bunch of cilantro (I have parsley and dried celery )
Ground cumin	3 tbsp. l.
Ground coriander (did not add)	1 tbsp. l.
Baking soda	1 tsp
Salt	1 tsp
Ground black pepper	0.25 tsp
Cayenne pepper	0.25 tsp
Curry powder, (neither pepper nor curry added)	1 tsp
Vegetable oil for deep fat

Cooking method

• Soak the chickpeas for several hours. Then drain the water, rinse and chop it in a food processor along with onions, garlic and herbs. Add 3 tablespoons of clean water, add bulgur, salt and pepper and leave until the wheat grits swell for 15-20 minutes. [i] (in fact, it was necessary to plump the wheat earlier, right into the water, where the chickpeas got wet ..) [/ i].
• Stick balls with wet hands.
• Heat the oil vigorously in a saucepan, then reduce heat and fry the falafel until golden brown.
• Pat dry on a paper towel so that the glass is oil.
• Serve warm or cooled, preferably with a toothpick or fork for canapes in each ball. It is very tasty to soak in sauces: tkemali, ketchup, mayonnaise ... delicious with olives and vegetable salads.
• I did half a serving - that's quite a lot.

I made a falafel.
True, without parsley and garlic, so that the children eat such "cutlets". It turned out very tasty, but I thought that I was making them for the New Year's table, but it turned out that for a snack before lunch. The husband and children came to the kitchen and, by the way, ate all the cutlets. I soaked more chickpeas, I will not retreat from my plans to make this dish for the New Year.

This dish has one difficult moment to prepare - it is between the frying pan and the dining table. They usually disappear at this stage.

[Cubic]

Delicious!
Cubic thank you very much for the recipe!
I really have the balls "floated" a little. Probably added a lot of liquid.
Such a falafel in fasting is wonderful! Next time I will try to make a sauce of homemade yogurt with fresh herbs, with mint for example.
Bulgur was replaced with semolina and did not add soda. By the way, why might she be needed here?

[Cubic]

Cubic, wonderful falafel! This is how it should look

Enlighten the village, please. What is chickpea

Enlighten the village, please. What is chickpea

It is also called chickpeas. Is that clearer?

The fact that this is from the legume family, I somehow figured out myself.
But we only saw on sale peas, beans, and lentils.
What does this nut look like? Maybe it can be replaced with native peas or lentils?
This falafel looks very appetizing. If you try from ours and not from Turkish.

Chickpea looks like this. You can buy it on the market, from Uzbeks or Tajiks (?). You can, of course, cook from other legumes - but the taste will be different. From peas - it is coarser, there is a higher protein content.
P.S. You are from Belarus - then you will hardly buy chickpeas on the market ...

Maybe it can be replaced with native peas or lentils?
This falafel looks very appetizing. If you try from ours and not from Turkish.

In fact, you can try making it with regular yellow dry peas. Some do. Some of our falafel houses sell falafel and peas.

Thank you. I will try to find.

[tararuk]

tararuk In Kiev, chickpeas appeared almost everywhere. And in the markets (where spices are sold) and in supermarkets. There are also lentils. But I didn't find the bulgur.

Today I tried falafelki for the first time. It was scary from raw chickpeas.But then I remembered that wonderful donuts and flat cakes are made from chickpea flour and decided to try it.
Here is:
Thanks for the recipe

Is pea flour suitable, in what proportions? As I introduce my blender, poor little peas chopping.

And I constantly make falafel from peas, because our chickpeas are too expensive. Soaked peas are soft enough, grind into mashed potatoes without problems