Pea Falafel Delight

A gentle name — a tender dish! Eat and enjoy! Falafel is a food that you are sure to enjoy. Falafel is considered one of the healthy dishes of Arab cuisine.
cook time: 1h 15 min
Zoe Kendrick
Pea Falafel Delight

Nutrition Facts (per serving)

642
Calories
61g
Fat
19g
Carbs
7g
Protein

Ingredients (5 portions)

For mass:

Peas 250 g
Wheat flour 3 tbsp
Garlic 4 clove
Cilantro, coriander 1 tsp
Caraway 1 tsp
Soda 1 tsp
Pepper to taste
Salt to taste

For frying:

Vegetable oil 0.5 l

For decoration:

Parsley 1 g

Recipe instructions

Step 1

Step 1
For the recipe you will need chickpeas, onions, flour, garlic (4 cloves), soda, salt, spices (coriander, cumin, black pepper). Also during the cooking process you will need a large amount of vegetable oil.

Step 2

Step 2
The chickpeas need to be soaked for a couple of hours (or overnight). Then the chickpeas can be boiled until tender (you can until half-ready, and if they are well soaked, then leave them raw). In my version, the chickpeas were cooked for 10 minutes after the water boiled. Then all the water is drained.

Step 3

Step 3
Peel the onion and garlic and cut into several pieces (to make it easier to grind into a paste in a blender).

Step 4

Step 4
Place the peeled garlic and onion in a bowl and grind into a pulp with a blender.

Step 5

Step 5
Then add spices (I don’t use ground ones, since they will be crushed with a blender anyway) and salt. Grind with a blender.

Step 6

Step 6
Next, add the chickpeas and continue grinding with a blender (we try to make sure that the mass is homogeneous).

Step 7

Step 7
Next, add three tablespoons of flour and a teaspoon of soda. If the mixture is dry, add 3 tablespoons of water. It happens that when cooking chickpeas it is not possible to drain the water completely — in this case there is no need to add additional water. Mix everything again using a blender (at the same time we continue to grind everything until smooth). I help myself with a silicone spoon (stir periodically and remove the mixture from the walls).

Step 8

Step 8
Next, roll the chickpea mixture into small balls (ideally about 2.5 cm in diameter). If the mixture sticks to your hands a little, you can periodically sprinkle your hands with flour and the surface on which the balls will be laid out.

Step 9

Step 9
Pour vegetable oil (about 0.5 liters) into a deep container (I have a cast iron saucepan) and heat it. As soon as the oil becomes well heated, the heat will need to be reduced to medium. Place the balls into the heated oil and fry on all sides.

Step 10

Step 10
This is what chickpea balls look like if there is a lot of oil.

Step 11

Step 11
If there is not enough oil poured and it barely covers the balls by half or less, then there is a risk that they will fall apart and will not be so round (they will become deformed during the turning process).

Step 12

Step 12
The fried balls are laid out on a paper napkin so that the excess oil drains from them (but I skip this step). Falafels served with vegetables. You can also serve with any sauce (to your taste). We tried store-bought cheese sauce with falafels and liked it. Bon appetit!

Additional rubrics

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