That's all we need

In a large amount of water to soak the chickpeas at least 12 hours, but you can on the day, so it locks up. secret time: the chickpeas better to take a major varieties. secret number two: in any case, chick-peas should not be canned, only dry, otherwise, you get salad, hummus, falafel not.

And that's how it looks at the end of soaking.

Rinse the chickpeas under running water, and drain off excess liquid

Grind in a meat grinder: chickpea, garlic, onion, herbs, sesame seeds, paprika, cumin, salt, pepper. secret number three: soda do not add. add same crackers secret number four: crackers at the same time "cleaning" the meat grinder from the remnants of chickpea and comrades

That's how it looks

Stir (preferably by hand) a lot, it should be slightly moist and smooth.

Secret number five:the mixture should be mild flavor, and not in any way - as a smoothie

Cover the bowl and put in the fridge for half an hour, but better for an hour. so it's a little swollen after. taste. secret number six: don't worry, the wet weight the taste is a bit brighter than the finished product.

Heat oil for frying. secret number seven: the oil should be hot but not boiling

In gram mass add soda and stir. shape the meatballs, about the size of a walnut.

Secret number seven: create first one ball and fry it. it is something to see how it holds its shape, is sufficient, if heated oil or heated too, and what it tastes like. fry to a nice brown color.

Break falafel and try the taste, if necessary add salt or spices. secret number eight: if falafel seemed too forgotten, add a little water ( not more than half a Cup), stir and form a new ball, fry it and try. if still he is a hard -add a little soda, but do not overdo it, or she will feel a little bit - not scary of course, but all the same... if you want to make falafel turned out sweeter, how in - store cakes- don't spare the bread, and then add more crackers, you will eventually find an optimal combination of quantity of these products and get your personal, perfect taste.

Secret number nine: when you threw the ball in the oil, it sticks to the bottom of the pan, but not especially floats to the surface if stuck, then make a mass slightly thinner as described above. are you satisfied with the falafel, which means you can generate all the remaining balls and fry them. secret number ten: maintain an exact oil temperature, by reducing or increasing fire. pogruzhnye balls have to boil that way, and after half a minute, after immersion in oil, stir in the oil with a slotted spoon in a circle, the falafel does not have to be stuck to the bottom and to each other.

I usually throw 7-8 pieces at a time. secret number eleven: don't overload the oil balls to avoid dropping oil temperature, and the falafel will turn out dry.

Put a slotted spoon covered with oil-absorbing paper plate

Falafel can also be eaten just like that, but we also want tasty and Israel. namely izrailetyane. the first thought to put falafel in pita, and you add fries (or at least, so says the legend). so collect your "sandwich". we have falafel street food and therefore. in selling a portion and half portion. for serving cut the top of the pitas (about 5 inches), open the pocket, and for half - portions, cut pita in half and open the pocket. pocket filled with falafel and... desire who than loves. usually, it is proposed to spread inside pita with salad, hummus or drizzle tahini on the falafel, or AMBA sauce in the falafel, add various salads inside, like: cucumbers, tomatoes, sauerkraut, pickles, fried eggplant, French fries, etc. etc. I'll show you how I give, and you already serve as you like. I'm in the box pita falafel balls, watered (reasonably) on top of the tahini, next put pickled olives and eggplants and pickled vegetables. although with fries or with fried eggplant is also very tasty, in my opinion. all. and let you be delicious.

Tahini. We have prepared here: http://www.povarenok .ru/recipes/show/120 399/ A pita here: http://www.povarenok .ru/recipes/show/120 570/

Pickled olives, pickled eggplant and pickled vegetables in ambāh.