How to cook falafel from chickpeas, lentils, peas, beans: the best cooking recipes at home. How delicious to cook falafel in pita bread, with sesame, meat, classic, vegetarian, in Russian: recipes with photo

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

falafel in the Middle East is so 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, hummus or tahini paste, slices of cucumbers, tomatoes
• In Lebanon - with seasoning from marinated turnip with mint and yoghurt
• In Egypt - with bean sauce and tomato slices
• And in Syria falafel is served in pita bread

What is falafel, what kind of dish?

Fillet of chickpeas

Falafel is an oriental dish of legumes, most often from chickpeas, as the ground chickpea has an oily structure, and the rolled balls will not decay. Prepare falafel in the form of toasted balls( the size of a walnut), served with different seasonings.

So it looks like chickpea

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

Something from the secrets of for falafel preparation:

• The size of the classic falafel is 2.34 cm in diameter.
• According to the correct formula, mixing the ingredients for falafel, minced be soaked in spices for 1 hour, and then you can roll the balls.

Chicken roasted chickpea in oven: step-by-step recipe

Filet of chickpeas in oven

Filet of chickpeas, baked in oven

For a dish you need:

• One and a half cups of chickpea
• 1 tbsp.spoon sesame
• 0.5 tbsp.spoons of olive oil
• A few branches of parsley and onions green onions
• 2 teaspoons.spoons of lemon juice
• 1 teaspoon.spoon coriander
• Salt and bitter red pepper to your taste

Begin to cook:

1. Chickpea pour water overnight.
2. In the morning we drain the water, and chop the chickpeas with a blender.
3. Seeds of sesame seeds are dried in a dry frying pan, poured into a mortar, add olive oil to make it easier to crush, and crush before grinding.
4. Cut the greens finely.
5. Add to the stuffing herbs with spices, salt and lemon juice, mix, let stand for half an hour.
6. Wet hands roll balls.
7. The confectionery sheet is covered with paper, we put the balls on it, we splash it with olive oil, bake in the oven at 180 ° C for 40-45 minutes, if the balls are cracked, and the time has not passed, we still take them out of the oven.
8. Hot balls are served on a table with hummus classic.

Classic hummus

Classic hummus

For preparation you need:

• 200 g chickpea
• 1-2 tbsp.spoons of sesame seeds
• Juice from half a lemon
• 1-2 tbsp.spoons of sesame oil
• 1-2 cloves of garlic
• Salt, ground cumin, coriander and red bitter pepper to your liking

Getting started:

1. Nut mine, soak for the night, and in the morning the water is drained, pour new, and boil for about half an hour.
2. Boiled chickpeas cool, decoction from it is drained into a separate dish, a little broth is left with chickpeas, and grinded with a blender or let it pass in the meat grinder 2 times.
3. Add salt, lemon juice, spices, fried in a dry frying pan and crushed sesame seeds, butter, mix everything, and set for 1 hour in the refrigerator to cool, then you can spread on pita bread or freshly cooked toast.

Falafel - classic recipe

Classic falafel

Classic falafel is made from chickpeas. This heat-loving plant, grow it in the tropical and subtropical belt of all continents. Reminiscent of peas.

For the preparation of falafel use spices such as:

• Cumin, zir, or cumin( very similar to each other)
• Onion and garlic
• Cilantro and parsley
• Cayenne pepper, chili or bitter red pepper( name of a single product)
• Curry sauce
• Coriander, cardamom

Note .Curry seasoning is prepared on the basis of turmeric, with a strong odor, usually not sharp. In the seasoning, spices such as red sweet and black pepper, coriander, cardamom, zira, salt, ginger, cinnamon, cloves, mustard may still be included. There is no single curry recipe, each seasoning producer prepares in its own way.

To prepare the classic falafel you need:

• 250 g chickpea
• 1 l of water
• 3 tbsp.spoons of crushed wheat cereals bulgur
• 4 tbsp.spoons of wheat flour
• 1 onion
• 5 cloves of garlic
• 3 tbsp.spoons crushed cumin
• 1 tbsp.spoon of crushed coriander
• For a small bunch of parsley and cilantro
• For 1 teaspoon.spoon of salt, soda, curry seasoning
• On a quarter of the cay.spoons of ground: cardamom, black and red bitter pepper
• 0,5 liters of sunflower oil for falafel frying

Let's start cooking:

1. Nut soaked for the night.
2. In the morning we drain the water, the chickens will swell, and it will be twice as much, dried and twice passed through a meat grinder.
3. Add finely chopped greens, onions, bulgur, spices, soda, grated garlic, 3 tbsp.spoons of water and mix.
4. We wet our hands in water and roll small balls. Of these products will be about 18 balls.
5. Frying pan heat on medium heat, pour in oil, spread balls, so as not to touch each other, and fry them 3-4 minutes until golden brown.
6. We spread the falafel on a plate, and let the oil drain.
7. Hot falafels are served on the table with tahini paste, hummus, vegetable salad.

Tahin paste for falafel

For tahin paste home-style need:

• 100 g sesame seeds
• 3 teaspoons.spoons of sesame oil

Begin to cook:

1. Dry in a dry frying pan for 5 minutes of sesame seeds until a pleasant smell. Let's cool and grind in a blender.
2. Add oil and mix, a fluid homogeneous mass should be obtained.

Recipe for preparation of falafel from peas

Falafel from peas

For falafelya not necessarily get chickpeas, the dish can be prepared from ordinary peas.

Falafel from peas

For preparation it is necessary: ​​

• 250 g of crushed peas
• 5 tbsp.spoons of small wheat cereals bulgur
• 3-4 tbsp.spoons of flour
• 1 tbsp.spoon of fresh fresh ginger
• 1 medium bulb
• 4 cloves of garlic
• 1 teaspoon.spoon of soda, ziri and turmeric
• Salt and chili pepper to taste
• 1 bunch of cilantro

Getting started:

1. The crushed peas are soaked for the night, in the morning the water is poured into a separate bowl, it is still useful, and the peas are crushed in a hand mill or in a blender.
2. We add finely chopped vegetables: onion, greens, ginger, garlic, bitter pepper.
3. Add spices, bulgur, flour, soda, salt.
4. Add a little water, in which the soaked peas, to get a thick stuffing.
5. Having moistened your hands with water, roll balls as large as a walnut, and fry in vegetable oil( large amount) until golden.

Recipe for falafel from beans

Bean falafel

Bean falade

To prepare a dish you need:

• 1 glass of bean
• 5-6 st.spoons of flour
• 3 tbsp.spoons of cereals bulgur
• For 2-3 teaspoons.spoons of caraway seeds and sesame seeds( ground)
• 1 onion
• 1 large clove of garlic
• For 1 small bunch of parsley and basil
• Salt and paprika to your taste

Begin cooking:

1. Beans soak overnight.
2. In the morning we dry and grind on a hand windmill or blender.
3. Add flour, chopped spices, garlic, greens, grits.
4. Wet your hands in water, and roll balls.
5. The balls are fried in a lot of vegetable oil.
6. Let the excess oil drain, and serve hot falafel to the table.

Recipe for preparation of falafel from lentil

Falafel from lentil

Falafel can be prepared from lentils, but lentils are harder than chickpeas, and it should be boiled after soaking after soaking.

Falafel made of lentils

For a dish you need:

• 0,5 kg lentils
• 1 large onion
• 2 tbsp.spoons of flour
• 1 tbsp.a spoon of olive oil
• For 1 teaspoonful.spoon of coriander and cumin
• Juice from half a lemon
• 5 cloves of garlic
• Parsley and cilantro
• Ground pepper black and red sweet, salt to your taste

Let's start cooking:

1. Lentils, soak for the night, and in the morning in the same water boil 30minutes.
2. Let the lentils cool and grind twice in the meat grinder.
3. Add the chopped onion and garlic, flour, spices, butter, stir.
4. We form small balls from mashed potatoes.
5. In a frying pan, warm up a lot of vegetable oil when it is warmed, we lower the balls and fry until golden brown.

Recipe for cooking falafel in pita bread

Falafel in pita bread

Falafel in pita bread is a very popular dish in Syria.
In this recipe everything( lavash, falafel and sauce) is dietetic, you can not be afraid for your figure.

For lavash you will need:

• For 1 glass of oatmeal, buckwheat and wheat flour
• 1 glass of hot water
• 1 teaspoon.spoon of salt

Begin to cook:

1. Mix the flour and do in the middle of the groove.
2. In hot water, we dissolve the salt, pour water into the flour, and knead the dough, leave it for 1 hour to brew.
3. Dough is divided into pieces.
4. Take a piece of dough, thinly roll it, and bake in a dry frying pan, over medium heat, first with one, and then on the other side.
5. Baked pita bread is stacked, sprinkled with water, and then covered with a damp towel. So they will not dry up, and will remain elastic.
6. If you did not use all the pita breads, you can put them in the freezer, and when necessary - get it and unfreeze it.

To prepare falafel you need:

• One and a half cups of chickpea
• A small bulb
• 1 bunch of parsley
• Salt, black and red ground pepper, curry seasoning - to your liking

Getting started:

1. Nut soaked for the night, then drain the water, swollen chickpea dried, and grind in a hand mill or food processor.
2. Greens and onions finely chopped.
3. To puree, add greens, salt, spices, if the balls of minced meat do not keep the shape - a little water, mix it, and let it brew in the refrigerator for 1 hour.
4. Roll balls, spread them on a dry sheet, and bake in the oven at 190 ° C for half an hour.

Cooking sauce "Romesco" :

• 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)

Let's start cooking:

1. Tomatoes we dip into boiling water for a few minutes, we take out and take off the skin, cut it in half, take out the seeds, and cut the flesh into pieces.
2. Pure the pepper from the seeds, cut into pieces.
3. Bulb and garlic finely chopped.
4. Put together pieces of tomatoes and peppers, onions, garlic, almonds, and chop everything with a blender.
5. We dress the sauce with balsamic vinegar, and it is ready.

We make a dish:

1. Lubricate pita bread with "Romesco" sauce.
2. We spread from the top 1 falafel, several leaves of green salad, tomato slices and cucumber, stalks of green onions, a little sauce.
3. Lavash tightly folded, and you can eat. For a long time to leave such a snack is not necessary, otherwise pita bread will get wet.

Recipe for preparation of falafel with sesame

Falafel in sesame

For falafelya in sesame you need:

• 200 g chickpea
• 1 tbsp.spoon flour
• 1 onion( small)
• 5-7 sprigs of parsley
• 4 cloves of garlic
• For 1 teaspoon.spoon zira, soda
• Salt and chili pepper to taste
• 1-2 tbsp.spoons of sesame
• 300-400 ml of vegetable oil

Begin to cook:

1. Chickpea is poured with water for the night, in the morning the water is drained, chickpeat dried, and shredded with a blender.
2. Add shredded herbs, along with onions and garlic, ground spices, salt, flour, if the stuffing is thick, add a little water.
3. With wet hands, we roll small balls, roll them in sesame, and fry in a lot of vegetable oil.
4. Toast the falafel on a plate, let it drain off excess oil, and serve with sauce.

Recipe for cooking falafel with meat

Nut with meat

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

To prepare Slavic pilaf you need:

• 2 cups chickpea
• 1 carrot
• 500 g meat
• 2-3 st.spoons of vegetable oil
• Salt, black and red ground pepper, coriander, cumin to your liking

Begin to cook:

1. Soak chickpeas for the night, drain the water in the morning.
2. Meat( pork, beef, poultry) cut into small pieces, fry in vegetable oil until browning, pour a little water and stew.
3. Carrots cut with small straws, fry in vegetable oil, add to meat and stew for about 5 minutes.
4. Put the chickpeas into the chickpeas, add the meat and carrots, spices, salt, pour in water in a proportion from 1: 1 to 1: 2, if the chickpeas are well swollen and already soft, add 1: 1 water.
5. We serve the dish on the table hot.

Vegetarian recipe for preparing falafel

Vegan falafel

Falafel can be cooked and not boiling chickpeas, from raw products.

Falafel - vegan recipe

For the recipe you need:

• One and a half cup of sprouted chickpeas
• 1 glass of peeled sunflower seeds
• For a small bunch of parsley and cilantro
• 3-5 stem green onions
• 2 tbsp.spoons of lemon juice
• 1 tbsp.spoon of olive oil
• Several cloves of garlic
• Salt and seasoning of curry to taste

Begin to cook:

1. Within a day we cultivate chickpeas, often changing the water.
2. Spilled chickpeas and seeds are passed through a food processor.
3. Greens are crushed with garlic.
4. Mix chickpeas with seeds, herbs, lemon juice, olive oil, salt, seasoning.
5. We roll balls from forcemeat, add them to the confectionery sheet, put it in a heated oven to 40 ° C, and dry for 6-8 hours.
6. Falafels are served with tahini pasta.

Recipe for falafel preparation in Russian

Falafel in Russian

Because in our stores it is not always possible to buy chickpeas and wheat cereals bulgur, in Russian cuisine chickpeas are replaced with peas, and instead of cereals take breadcrumbs or a soaked loaf.

FALAFEL in Russian

To prepare a dish you need:

• 100 g of pea
• 200 g of soaked white roll
• Several cloves of garlic
• 1 bunch of parsley
• Salt, black ground pepper, paprika to taste

Let's start to cook:

1. Peas are boiled for half an hour,water is drained, and the peas are dried, and crushed with a blender.
2. We roll the loaf, squeeze the water, knead it, and add it to the pea puree.
3. Greens with garlic crushed, and also add to the puree.
4. Puree mix, salt and add spices.
5. From mashed potatoes, roll them, crumble them in breadcrumbs, and fry in vegetable oil.
6. Falafel served with fresh, sliced, tomato, cucumber and radish.

FALAFEL: benefit and harm, composition, caloric content

If you bake a falafel in the oven, its
calorie content will be low

Calories falafel vary from 200 to 350 kcal per 100 g of the finished product, depending on how to fry it - deep-fried or in an oven without oil.

Bean products are rich:

• Lysine required for the restoration of healthy tissues
• Amino acids that protect our body from
• viruses Vegetative proteins that enhance our health and performance
• Fiber necessary for the stomach and intestines for a healthy life

Contraindications to the use of falafel:

• Falafel is being preparedfrom legumes, and they are known to cause flatulence in the body, so that this does not happen, in ground for falafel add cumin.
• It is not advisable to eat dishes from legumes to people suffering from peptic ulcer and gastritis, during a period of exacerbation of the disease.
• With gout, blood circulation disorders, in old age, before eating legumes, you need to consult a doctor.

Falafel: reviews

Fast food with falafelyu

Visitors of street falafelnyh note that one portion of falafel enough to eat a healthy and large man or two women. Unlike the rest of fast food - it's healthy food. It has no preservatives, sugar and animal fats, and if falafel cook in the oven - then the extra calories.

So, we learned how to cook falafel from legumes.

Video: Falafel - the recipe of Emma's grandmother