Bean falafel
Источник фото: https://ru.123rf.com/profile_timolina
Falafel are deep-fried balls of ground legumes, seasoned with spices.
Chickpeas are most often used to prepare this dish, but other options are also possible. I suggest making falafel from beans. There is no need to cook the beans; soaking will be enough. Falafel can be served with sauces, fresh vegetables and herbs.
Ингредиенты
White beans (dry) - 250 g
Onions - 60 g
Fresh parsley - 15 g
Garlic – 10 g
White sesame - 1/2 teaspoon
Ground paprika - 1/2 teaspoon
Ground turmeric - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Salt - 1/4 teaspoon
Ground black pepper - to taste
Vegetable oil for frying - 300 ml
Рецепт
1. I use white beans, not very large. Adjust the amount of spices to your taste.
2. Rinse the beans well under running water, cover with cold water and leave for 12 hours. In this case, it is advisable to change the water a couple of times. If your apartment is too warm, place the soaked beans in the refrigerator.
3. During this time, the beans will swell well, increase in size and absorb some of the water
4. Drain the beans in a colander and rinse well.
5. Peel the garlic and onion. Finely chop the parsley (leaves only).
6. Beans, onions, garlic and herbs through a meat grinder.
7. Add salt, ground black pepper, paprika, turmeric, cumin, baking powder and sesame seeds.
8. Stir.
9. Form into small bite-sized balls. If necessary, you can wet your hands a little with water.
10. Heat odorless vegetable oil in a saucepan very well and drop a portion of balls into it.
11. Fry falafel over medium-low heat, stirring occasionally, until golden brown on all sides. It took me 5-6 minutes for the balls to brown. Frying time depends on the temperature of the oil, the size of the balls, the material of the utensil used and the intensity of the fire.
12. Place the falafel on a paper towel to absorb excess oil.
13. Bean falafel is ready. The crust turned out crispy, and the middle was soft and flavorful. Bon appetit!