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Deborah

Deborah Dana
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Recipe of falafel
Deborah Dana
Deborah

Deborah Dana
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Recipe of falafel
Recipe

falafel

20 min
Easy
100
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Falafel is a typical chickpea vegetarian dish from the Middle East. It is very nutritious and filling.
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Ingredients

3 servings
  • 2 cans of chickpea 350 grams each
  • 1/2 Cup of flour
  • 1/4 of Cup of coriander cool
  • 1/2 Cup of fresh parsley
  • 2 cloves of garlic
  • 1 tablespoon of cumin
  • 1 teaspoonful of Cayenne pepper
  • 1 egg smoothie
  • to taste of black pepper to taste
  • oils to fry
  • 3 pieces of pita bread
  • 1 piece of cucumber chopped
  • 1 head of lettuce chopped
  • 1 Cup of jocoque or humus to accompany

    Preparation

    In a food processor combine the chickpea, 4 tablespoon of flour, the herbs, the garlic, the cumin, the cayenne, the egg and season with salt and pepper. Mix until a homogeneous mixture is obtained.
    Transfer the mixture to a deep container. Try the dough, you should be able to make firm balls with them, if you do not add flour.
    Make balls of falafel with the dough of approx. 5 cm in diameter and pass the balls through the flour to cover them.
    Heat the oil in a saucepan to fry the balls and cool until golden brown and crunchy (about 8 minutes). Remove from the oil and place on paper towels that absorb excess oil.
    Cut the pita bread in half and fill with the falafel, the cucumber, the lettuce, the onion and the sauce.

    PRESENTATION

    Serve the pitas already filled with falafel but allow people to add the cucumber, lettuce, onion and sauce to taste.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    381
    kcal
    19%
    Carbohydrates
    41.2
    g
    14%
    Proteins
    12.5
    g
    25%
    Lipids
    20.7
    g
    32%
    Fiber
    6.9
    g
    14%
    Sugar
    6.4
    g
    7.1%
    Cholesterol
    74.4
    mg
    25%
    Esha
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