Egyptian falafel
For a long time I thought that falafel was made only from chickpeas and that's how I prepared it for years ... Until I read in the Guardian that in the Middle East falafel is made from chickpeas, only from beans, and often from a mixture of these two legumes. This bean is also called Egyptian. Dried beans are mostly used for preparation, but since the season of the young is in full swing, I decided to make my favorite balls from the young beans and bake them in the oven. I served the falafel in half of the pita bread, added fresh chopped vegetables and topped with a thicker Thina sauce made of tahini, lemon juice, water, garlic and spices ... We had a divine lunch!
Preparation steps
- Pour water into a larger bowl and bring to a boil. Insert the beans and blanch for 2 minutes. Drain it and pour over cold water. Remove the skin from the cooled bean - cut it a little with a knife and gently squeeze the grain with your fingers.
- Put beans, coarsely chopped red onion, primrose, spices and flour mixed with baking soda in the multipractical. Pulsate to chop and combine everything. The mass should be fine-grained (not puree, but loose like couscous). Transfer to a suitable container and cover with cling film. Leave to cool for about half an hour.
- Make balls from the dough - if they fall apart during shaping, add a little more flour! If desired, roll the balls in sesame seeds. Finally, dip each ball in olive oil to coat it completely and arrange them on a baking sheet.
- Bake in the oven preheated to 220 ° C until golden brown (about half an hour). They can be fried in deep oil, in which case skip dipping in oil.
- Serve immediately hot with pita bread (I made the dough according to the recipe for buns and spread it thinner) and with the sauce of your choice, preferably hummus or tahini sauce.
- Out of season, use dried beans, which are soaked overnight in water, and the next day drained (without cooking!) Grind with other ingredients and continue to prepare according to the recipe. Idea - Guardian
