More on how to cook Israeli falafel below. From this amount of ingredients, 12-14 falafel balls are obtained. Instead of parsley, you can use cilantro, it is more aromatic. Or take a mixture of parsley and cilantro. If the minced meat turns out to be too liquid, you can add bread crumbs or a couple of spoons of boiled bulgur. I do not recommend using flour. It turns out to be balanced in taste, not too spicy, not spicy, juicy enough and incredibly tasty! Serve this falafel with fresh vegetables, tahini and pita bread.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Chickpeas
Cuisine geography: Jewish
Diet: Lean meals / Vegan dishes
- Chickpeas - 100 Grams
- Parsley - 1/2 Bunch (or cilantro)
- Onions - 1/2 Pieces
- Garlic - 1-2 Cloves
- Salt - 1/2 Teaspoon
- Ground coriander - 1/2 Teaspoon
- Zira - 1/2 Teaspoon
- Hot pepper - 1/4 Teaspoon
- Sesame - 1 Tbsp. the spoon
- Vegetable oil - 1 Glass (for frying)
How to cook "Israeli falafel"
Prepare all ingredients.
Soak the chickpeas in cool water overnight.
Then rinse the chickpeas and dry thoroughly with a kitchen towel.
Cut the onions into large half rings, peel the garlic, separate the parsley leaves from the stems. Grind together with the chickpeas in a meat grinder.
Add all the spices, sesame seeds and salt to the resulting minced meat. Stir.
Form the minced chickpeas into walnut-sized round balls.
Deep-fry them in a heavy-bottomed saucepan until brown.
Place falafel on paper towels to absorb excess oil.
Israeli falafel ready, bon appetit!