200 g of beans arab (chickpeas) dried or 500 g of canned, drained
200 g lentils (broad beans) 500 g dried or frozen
1 bunch of parsley, chopped
3 tablespoons fresh mint leaves, chopped
75 g bulgur wheat, soaked in hot water for 15 minutes
4 cloves garlic, crushed
1 egg, egg
1 tsp cumin mashed
1 teaspoon cardamom, crushed or 1 tsp coriander powder
1/2 teaspoon baking soda
Salt and freshly ground black pepper
3 leeks, chopped
1 onion lily stem (loose), whites only, or 1 small onion chopped
1 red bell pepper, seeded and chopped
Approximately 4 tablespoons sesame seeds
Peanut oil, corn, or sunflower seeds for frying
Stalks of coriander for serving
How to cook:
1. Soak beans and lentils dried arabic in water overnight and drain.
2. If you put the lentils frozen, thawed, then rinse with cold water and drain.
3. Enter the nuts into the blender. Add parsley, mint, bulgur wheat, garlic, egg, cumin, cardamom or coriander, baking soda, salt, and pepper. Milled in a blender, but try. texture remains rough. Transfer to a bowl.
4. Enter the green onions, loose or onions, and red peppers in a blender. Play until you see the finely chopped. Reinsert the bean mixture into a blender and blend together. (Insert a little if necessary).
5. Set aside for 15 minutes, then chill for 30 minutes.
6. Dampen your hands and take a little dough. Form into balls (± 2 cm diameter). After all the dough ball is formed, for two. Roll out on a small plate of sesame seeds and roll some balls in sesame seeds (with a little pressure to stick to sesame). Let the balls the other half remained smooth.
7. Pour oil 3 inches tall in a large skillet. Heat to 190 ° C or until a piece of bread to brown within 30 seconds. Fry the ball alternately until brown for about 2 minutes. Behind every 1 minute. Drain on paper towels and serve with a sprig of eating coriander.
For approximately 20 servings
Falafel can also be served with wooden skewers and cocktail sauce, or mini pita bread in half with a salad, and hummus, or it could be presented in mini lettuce with a spoonful of hummus and a sprig of mint.