Falafels are easy to make even in the home kitchen.
The falafels are ready when they have acquired a beautiful color on the surface. Adobe Stock/AOP
The healthy spring-winter diet comes from Israel. The food culture of the country is diverse, brought by the immigrants who moved to the country in the past. Israel produces 70 percent of its own food, and the country is one of the world’s leading countries in farming technology, because Israel has many dry areas.
Israeli cuisine smells of vegetables, spices and inspires creatively according to tastes.
Falafel rolls wrapped in pita bread with side dishes bring freshness to an already long day. The balls are protein-rich balls made of dried chickpeas. You can fill the falafel burger with vegetables and season it to your taste.
Real falafels
2 dl dried chickpeas
1 onion
a handful of chopped parsley
a pinch of coriander
1 teaspoon cheese cumin
1 green chili pepper or jalapeno
3 cloves of garlic
1 teaspoon of salt
1 tsp black pepper
half a teaspoon of cardamom
3 tablespoons of chickpea flour or wheat flour
half a teaspoon of baking soda
a splash of lemon juice
rapeseed oil for frying
1. Soak the chickpeas overnight in cold water, let them soak for at least 10 hours.
2. Drain the water and rinse the chickpeas well.
3. Put the dry chickpeas in a blender. Add all other ingredients, chopped onion and chili to the blender. Turn the dough flat.
4. Shape the mixture into even rounds.
5. Fry the falafels until light brown in a hot kasar or pan in plenty of rapeseed oil. Let the balls dry and drain on paper towels before eating.
6. Eat as is, between pita bread or dip in hummus.