Falafel is a traditional Israeli dish. Also widespread in other Middle Eastern countries – Lebanon, Egypt. The main ingredient is garbanzo beans, also called chickpeas. Falafel cooked into balls, resembling meatballs or meatballs, like which it is fried in hot oil. Interestingly, in Eastern regions it is sold like fast food restaurants in the US and Europe or like pancakes in Russia on the street. Falafel served with vegetables is not only delicious but also very healthy dish.
Benefits of chickpeas?
Nut – culture, which relate to the legumes. In the Mediterranean countries garbanzo beans is the basis of a large number of dishes and is popular not less, than we do beans or peas. Maybe even more because for some families is a product of daily consumption. Medicinal properties of chickpea for a long time compared to the benefits of lentils. These crops were grown before our era. In Russia, however, garbanzo beans have appeared recently.
Modern falafel recipe that includes chickpeas, above all, owes its beneficial properties it is the chickpeas. It contains huge amount of minerals, vitamins and various essential to the human body (about 80 of valuable substances). Moreover, this wonderful product is perfect post for vegetarian dishes or simply for those who want to lose extra pounds. In addition, chickpeas are rich in proteins, fats and fiber, he is better than all other products helps side effects fat deposition. So a methionine, which in large quantities contains in Turkish peas, helps to normalize the cholesterol level thus preventing obesity liver. Also, the chickpeas are:
Regular consumption of chickpeas will strengthen the cardiovascular system, helps digestion, stabilizes blood sugar. Garbanzo beans recommended for prevention of skin diseases, and eye diseases. It will also help restore virility and improve the eyesight.
How to cook falafel?
To cook a traditional falafel photo which you can find on the Internet, You will need the following ingredients:
2 cups chickpeas;
– 1 carrot;
– 2 bunches of greens (parsley or cilantro);
– spices: 1 tbsp salt, 1 tsp cumin (Jeera) and black pepper, and 1/8 teaspoon asafetida.
The stages of preparation
1. At night to soak the chickpeas. In the morning to dry the peas and turn into a paste using a blender.
2. As small as you can to scrub the carrots and chop the greens.
3. Knead all the ingredients and spices in the stuffing.
4. To form small balls.
5. Fry in deep fat or pan with plenty of vegetable oil.
In the Middle East falafel is usually served in pita bread – a traditional bun, and to be precise, unleavened round bread. It is incised inside and put balls of chickpeas, herbs or lettuce, vegetables, hummus and a sauce made of tahini. Interestingly, the hummus in Israel called the peas (chick peas), and pasta puree from which it is prepared. It includes also the garlic, lemon juice, sweet pepper or paprika, olive oil and sesame paste. The tahina – sesame paste you can buy in the grocery supermarket. It is the basis for a huge number of dishes and sauces in the kitchen of the Middle East countries.
Falafel is traditionally cooked in deep fat. However, if you cook the dish in the oven, it can be used as semi-finished product. So at the stage when the balls are ready to roast, just put them in the freezer refrigerator. It’s incredible, but the falafel can be kept in such conditions from 2 to 5 months! What a godsend for bachelors, business women and busy moms.