How to cook a phalafel of chickpeas, lentils, peas, beans: the best recipes for cooking at home. How to make a delicious falafel in lavash, with sesame seeds, meat, classic, vegetarian, in Russian: recipes with photos

From this article you will learn how to cook an oriental dish - Falafel.

Content

Falafel in the Middle East is as popular as a hamburger in America. Falafel is also fast food, but useful.

Different countries of the East serve it differently:

In Israel - with Pita, Humus or Tahin’s paste, slices of cucumbers, tomatoes
In Lebanon - with a seasoning from pickled tourneps with mint, and yogurt
In Egypt - with beans and slices of tomatoes
And in Syria, Falafel is served in Lavash

What is Falafel, what kind of dish?

Falafel is an oriental dish of legumes, most often made of chickpeas, since the ground chickpeas have an oily structure, and the rocked balls will not break up. The phalafel is prepared in the form of fried balls (the size of the walnut), served with different seasonings.

Falafel is prepared in the countries of the Middle East and north of Africa. Especially the dish is popular in Israel, and has already become national food.

Something from secrets for the preparation of Falafel:

The size of the classic phalafel is 2.34 cm in diameter.
According to the correct recipe, mixing the ingredients for the phalafel, the minced meat should be saturated with spices for 1 hour, and then you can roll balls.

Falafel from chickpeas in the oven: step -by -step recipe

Chickpea piled up in the oven

For the dish you need:

One and a half glasses of chickpeas
1 tbsp. spoon of sesame seeds
0.5 tbsp. tablespoons of olive oil
Several branches of parsley and feathers of green onions
2 tea. tablespoons of lemon juice
1 tea. a spoon of coriander
Salt and bitter red pepper to your taste

We begin to cook:

Pour the chickpeas with water for the night.
In the morning we drain the water, and chop the chickpeas with a blender.
We dry the sesame seeds in a dry pan, pour into a mortar, add olive oil so that it is easier to crumble, and thick to grind.
Finely chop the greens.
We add greens to the minced meat with spices, salt and lemon juice, knead, let stand for half an hour.
We roll balls with wet hands.
We cover the confectionery sheet with paper, fold the balls on it, spray them with olive oil, bake in the oven at 180 ° C for 40-45 minutes, if the balls are cracked, and the set time has not passed, we still get them out of the oven.
We serve hot balls on the table with a classic hum.

Classic Humus

For cooking you need:

200 g of chickpeas
1-2 tbsp. tablespoons of the ground sesame
Half of lemon juice
1-2 tbsp. tablespoons of sesame oil
1-2 gear of garlic
Salt, ground caraway seeds, coriander and red bitter pepper to their liking

We begin to cook:

I wash the chickpeas, soak it overnight, and in the morning we drain the water, fill the new one, and boil for about half an hour.
We coolate the boiled chickpeas, drain the decoction from it in a separate bowl, leave a little decoction with chickpeas, and chop it with a blender or pass on a meat grinder 2 times.
We add salt, lemon juice, spices, fried in a dry frying pan and chopped sesame seeds, oil, mix everything, and put it in the refrigerator for 1 hour to cool, then you can spread it on the lavash or freshly prepared croutons.

Falafel - classic recipe

Classic Falafel is made from chickpeas. This is a thermophilic plant, grow it in the tropical and subtropical zone of all continents. Reminds peas.

For the preparation of the phalafel, the following spices are used:

Caraway seeds, zira or cumin (very similar to each other)
Onion and garlic
Kisinza and parsley
Kayen pepper, chili or bitter red pepper (names of one product)
Curry seasoning
Coriander, Cardamon

Note. Carry's seasoning is prepared on the basis of turmeric, with a strong smell, usually unhappy. The seasoning may also include such spices: red sweet and black pepper, coriander, cardamom, zira, salt, ginger, cinnamon, cloves, mustard. There is no single Curry recipe, each manufacturer prepares a seasoning in its own way.

To prepare classic Falafel need:

250 g of chickpeas
1 liter of water
3 tbsp. tablespoons of chopped wheat cereal bulgur
4 tbsp. tablespoons of wheat flour
1 onions
5 garlic teeth
3 tbsp. tablespoons of chopped cumin
1 tbsp. spoon of crushed coriander
On a small bunch of parsley and cilantro
1 teas. a spoon of salt, soda, seasoning Curry
A quarter of the seaginals. spoons of ground: cardamom, black and red bitter pepper
0.5 l of sunflower oil for falafel frying

We begin to cook:

We soak the chickpeas for the night.
In the morning we drain the water, the chickpeas will swell, and it will be twice as much, dried and pass through the meat grinder twice.
We add finely chopped greens, onion, bulgur, spices, soda, grated garlic, flour, 3 tbsp. tablespoons of water and knead.
We moisten our hands in water and roll small balls. Of these products, about 18 balls will be obtained.
We heat the pan over medium heat, pour the oil, lay out the balls so that they do not touch each other, and fry them for 3-4 minutes until golden brown.
We lay out the phalafel on a plate, and let it drain.
We serve hot phalafels on the table with a tachine paste, humus, vegetable salad.

For tahina pastes at home need:

100 g of sesame seeds
3 tea. tablespoons of sesame oil

We begin to cook:

We dry the sesame seeds in a dry pan for about 5 minutes until a pleasant smell goes. Let us cool and grind in a blender.
Add oil and knead, a fluid homogeneous mass should turn out.

Phylafel recipe for peas

For the phalafel, it is not necessary to get the chickpe, the dish can be prepared from ordinary peas.

Falafel from peas

For cooking you need:

250 g of crushed peas
5 tbsp. tablespoons of small wheat cereal bulgur
3-4 tbsp. tablespoons of flour
1 tbsp. spoon of crushed fresh ginger
1 Average onion
4 gear of garlic
1 teas. spoon of soda, zira and turmeric
Salt and pepper to taste
1 bundle of cilantro

We begin to cook:

We soak the crushed peas overnight, in the morning we drain the water in a separate bowl, it will still come in handy, and the peas are chopped in a hand mill or in a blender.
Add finely chopped vegetables: onions, herbs, ginger, garlic, bitter pepper.
Pour spices, bulgur, flour, soda, salt.
We add a little water in which the peas were soaked to get a thick minced meat.
Having moistened our hands with water, we skate balls the size of a walnut, and fry in vegetable oil (a large amount) until golden.

Falafel recipe for beans

Falafel from beans

To cook the dish you need:

1 glass of beans
5-6 tbsp. tablespoons of flour
3 tbsp. tablespoons of cereals Bulgur
2-3 seas. tablespoons of caraway seeds and sesame seeds (ground)
1 onion
1 large tooth of garlic
1 small bunch of parsley and basilica
Salt and paprika to their liking

We begin to cook:

We soak the beans for the night.
In the morning, dry and chop on a hand mill or blender.
Add flour, chopped spices, garlic, greens, cereals.
Wet our hands in the water and roll balls.
We fry the balls in a large amount of vegetable oil.
We give excess flowering, and serve hot phalafels to the table.

Blafel made recipe for lentils

Falafel can be prepared from lentils, but lentils are more firm than chickpeas, and she will have to boil a little after soaking.

Falafel from lentils

For the dish you need:

0.5 kg of lentils
1 large onion
2 tbsp. tablespoons of flour
1 tbsp. a spoonful of olive oil
1 teas. spoon of coriander and caraway
Half lemon juice
5 garlic teeth
Parsley and cilantro
Ground pepper black and red sweet, salt to your taste

We begin to cook:

I am so on the lentil, soak for the night, and in the morning we boil in the same water for 30 minutes.
We cool the lentils and grind in a meat grinder twice.
Add chopped onions and garlic, flour, spices, oil, mix.
We form small balls from mashed potatoes.
In a pan, heat a lot of vegetable oil, when heated, lower the balls and fry until golden color.

Falafel recipe in Lavash

Falafel in Lavash is a very popular dish in Syria.
In this recipe, everything (lavash, phalafel and sauce) is dietary, you can not be afraid for your figure.

For lavasha you will need:

1 glass of oatmeal, buckwheat and wheat flour
1 glass of hot water
1 tea. a spoonful of salt

We begin to cook:

Mix the flour and make a recess in the middle.
In hot water, dissolve the salt, pour water into the flour, and knead a thick dough, leave it for 1 hour to brew.
We divide the dough into pieces.
We take a piece of dough, we subtly roll it, and bake in a dry pan, over medium heat, first on one, and then from the other side.
Fold the baked lavashs in a stack, spray them with water, and then cover them with a damp towel. So they will not dry out, and will remain elastic.
If you did not use all the lavash, they can be put in the freezer, and when you need to - get and defrost.

For cooking falafel need:

One and a half glasses of chickpeas
Small bulb
1 bunch of parsley
Salt, black and red pepper are ground, Curry seasoning is to your liking

We begin to cook:

We soak the chickpeas at night, then drain the water, dried the groaned chickpeas, and chop in a manual mill or a kitchen combine.
Greens and onions are finely cut.
We add greens, salt, spices to the mashed potatoes, if the balls from the minced meat do not hold shape - a little water, knead, and let it brew in the refrigerator for 1 hour.
We roll the balls, put them on a dry sheet, and bake in the oven at 190 ° C for half an hour.

Cooking romesco sauce:

4 large ripe tomatoes
1 sweet red pepper
1 small onion
A handful of almonds
1 clove of garlic
1 tbsp. spoon of vinegar (balsamic)

We begin to cook:

We lower the tomatoes into boiling water for several minutes, take out and remove the skin, cut in half, take out the seeds, and cut the pulp into pieces.
We clean the pepper from the seeds, cut into pieces.
Finely chop the onion and garlic.
Together we combine pieces of tomatoes and pepper, onions, garlic, almonds, and chop everything with a blender.
We season the sauce with balsamic vinegar, and it is ready.

We make a dish:

Lubricate the lavash with the Romesko sauce.
We spread 1 phalafel on top, several leaves of green salad, slices of tomato and cucumber, stems of green onions, a little sauce.
Lavash is tightly folded, and you can eat. It is not necessary to leave such a snack for a long time, otherwise the lavash will soak.

Sesame recipe for sesamera

For falafel in sesame seeds need:

200 g of chickpeas
1 tbsp. spoon of flour
1 onion (small)
5-7 sprigs of parsley
4 gear of garlic
1 teas. spoon of Zira, soda
Salt and pepper to taste
1-2 tbsp. tablespoons of sesame seeds
300-400 ml of vegetable oil

We begin to cook:

Pour the chickpeas with water for the night, in the morning we drain the water, dry the chickpeas, and chop the blender.
We add chopped greens, along with onions and garlic, ground spices, salt, flour, if the minced meat is thick, add a little water.
We roll small balls with wet hands, roll them in sesame seeds, and fry them in a large amount of vegetable oil.
We spread the fried phalafels on a plate, let it drain excess oil, and serve with the sauce.

Falafel recipe with meat

In the eastern countries, phalafel with meat is not cooked, since Falafel is a lean dish, and in the Slavs there is chickpeas cooked with meat or Slavic pilaf.

For cooking Slavic pilaf need:

2 cups of chickpeas
1 carrots
500 g of meat
2-3 tbsp. tablespoons of vegetable oil
Salt, black and red ground pepper, coriander, caraway seeds to your liking

We begin to cook:

We soak the chickpeas at night, drain the water in the morning.
We cut meat (pork, beef, poultry) into small pieces, fry in vegetable oil until browning, pour a little water and simmer.
Cut the carrots with fine straws, fry in vegetable oil, add to the meat and simmer for about 5 minutes.
Pour the chickpe into the cauldron, add meat with carrots, spices, salt, pour water into a proportion of 1: 1 to 1: 2, if the chickpe was well swelled and already soft, add water 1: 1.
Serve the dish on the table hot.

Vegetarian recipe for cooking phalafel

Falafel can be cooked and without boiling chickpeas from raw foods.

Falafel - vegan recipe

For the recipe you need:

One and a half glasses of germinated chickpeas
1 cup of peeled sunflower seeds
On a small bundle of parsley and cilantro
3-5 stalks of green onions
2 tbsp. tablespoons of lemon juice
1 tbsp. spoon of olive oil
Several garlic teeth
Salt and seasoning Curry to taste

We begin to cook:

During the day, germinate chickpeas, often changing water.
We pass the sprouted chickpeas and seeds through the kitchen combine.
Grind greens with garlic.
Mix chickpeas with seeds, herbs, lemon juice, olive oil, salt, seasoning.
We roll balls from minced meat, put them on a pastry sheet, put them in an oven heated to 40 ° C, and dry for 6-8 hours.
Falafeli is served with tahini paste.

Falafel recipe in Russian

Since in our stores it is not always possible to buy chickpeas and wheat cereal of Bulgur, in Russian cuisine the chickpeas are replaced with peas, and instead of cereal, breading crackers or a soaked roll are taken.

Falafel in Russian

To prepare the dish, you need:

100 g of peas
200 g of soaked white roll
Several garlic teeth
1 bun of parsley
Salt, black pepper, paprika to taste

We begin to cook:

We boil the peas for half an hour, drain the water, and dry the peas and chop the blender.
We soak the roll, squeeze the water, knead, and add to pea puree.
Grind greens with garlic, and also add to the mashed potatoes.
Mix the mashed potatoes, salt and add spices.
We roll balls from mashed balls, roll them in crackers, and fry them in vegetable oil.
We serve the phalafel with fresh, sliced \u200b\u200bslices, tomatoes, cucumbers and radish.

Falafel: benefits and harm, composition, calorie content

If you bake the phalafel in the oven, its calorie content will be low — If you bake the phalafel in the oven, it
the calorie content will be low

The calorie content of the phalafel ranges from 200 to 350 kcal in 100 g of the finished product, depending on how to fry it - in fruit or in the oven without oil.

Legal products are rich:

Lysine necessary to restore healthy tissues
Amino acids that protect our body from viruses
Vegetable proteins that increase our health and performance
Fiber, necessary stomach and intestines for a healthy life

Contraindications to the use of Falafel:

Falafel is prepared from legumes, and they, as you know, cause flatulence in the body so that this does not happen, a caraway is added to the minced meat.
It is not advisable to eat food from legumes suffering from peptic ulcer and gastritis during the period of exacerbation of the disease.
With gout, circulatory disorders, in old age, before there are dishes from legumes, you need to consult a doctor.

Falafel: reviews

Visitors to street phalafelny notes that one portion of Falafel is enough to eat a healthy and large man or two women. Unlike other fast foods, this is useful food. It does not have preservatives, sugar and animal fats, and if you cook the phalafel in the oven, then excess calories.

So, we learned to cook a phalafel from legumes.