Falafel - 1 cooking recipes

Falafel are balls formed from bean pulp and then deep-fried. Originally in the Middle East (where they originate) they were made from chickpeas. Today you can find recipes for falafel with beans, peas, beans, and lentils. In Russia, they became popular not so long ago, with the advent of adherents of a healthy, balanced diet. Moreover, there are raw food options for falafel that are suitable for any dietary restrictions, with the possible exception of medical ones.

It is believed that the dish was first prepared in Egypt. It then spread to the countries closest to it. And now the so-called most famous in the world. Israeli falafel. And the Israelis themselves consider it one of the symbols of the country and call it their “hamburger.”

Classic falafel contains a complete set of amino acids necessary for the human body, from which it creates protein. Therefore, the dish is loved by all vegetarians, vegans, fasting people and those losing weight. Moreover, there is a mixture on sale that is diluted with water and a semi-finished product is obtained, ready for frying in oil.

The texture of classic falafel, made with chickpeas and bulgur, is slightly grainy, not pasty. It contains small particles of legumes and wheat. The color of the mass can be yellow, green, brown. And it depends on the additional ingredients added to it like fresh herbs, turmeric or something else. You can roll the falafel balls in seeds, such as sesame, before frying.

The products that make up falafel are not always the same. Some are present in some and absent in others. Here is one of the sets, which is considered a classic in Tel Aviv: small chickpeas, flour, sesame seeds, onions, garlic, cilantro, sugar, salt, soda, cumin.