Description
This time again want to offer a delicious vegetarian dish. Perfectly suited for lent, and for any occasion, of course, as an unusual garnish.
Ingredients
-
Vegetable oil
200 g
-
Water
200 ml
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Black pepper
-
Ginger
10 g
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Curry
0.5 tsp
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Coriander
-
Garlic
2 tooth
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Onion
1 piece
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Greens
30 g
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Flour
2 Tbsp
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Chickpeas
1 cup
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Bulgur
2 Tbsp
Cooking
Prepare the necessary products. I already had in the presence of boiled chickpeas if chickpeas crude it will need about half a Cup at night to soak and boil until tender.
Bulgur pour 100 ml of boiling water and leave for 15 minutes until fully absorbed liquid.
Meanwhile, grind the chickpeas in a blender.
It turns out such a beautiful "flour".
Peel the onion, ginger and garlic. Finely chop the onion, ginger and garlic rubbed on a fine grater. It is the ginger gives a spicy, slightly burning taste.
Greens finely chop. Add the chickpeas, greens, onion, garlic and ginger. Little stir.
Add spices, salt, flour, steamed bulgur.
Knead our "cutlet" a lot gradually adding 1 tablespoon of water. Should get a plastic mass, water may need slightly more or less. Leave to stand for 30 minutes.
Formed into patties the size it is more of a walnut.
In a wok or a pot (you can use any deep pan) heat oil and fry the falafel (careful!) with two sides for 3 minutes.
Spread on paper towel to get rid of excess fat.
Tastes best when served with a salad of fresh vegetables. Traditionally falafel is served with hummus, but I prefer salad.
For non-vegetarians falafel is perfect as a side dish, such as meat.
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