How did falafel appear and how to cook it: subtleties and secrets

Falafel is a very popular snack in the Middle East. In Israel, it is even considered a national dish. Falafel is made from ground chickpeas with herbs and spices, wrapped in balls, and deep-fried. Recently, the appetizer has started to appear on our tables, and housewives are increasingly looking for the perfect recipe for falafel.

The FoodOboz editorial team will tell you how falafel appeared and how to cook it correctly. Published on the website of The Guardian.

There is no doubt that falafel originated in the Middle East. Rumor has it that the Egyptians first cooked the appetizer during Lent as a substitute for meat. From there, the dish spread to other neighboring regions.

Mandatory ingredients of falafel:

• Pulses - chickpeas are considered an essential ingredient, but they are also often used in combination with beans.
• Texture - it is believed that legumes should be ground to form a soft paste. The longer you process the legumes, the better.

• Vegetables - onions and garlic will be too sharp a combination. When choosing one of the two, garlic is best, as it creates a pleasant spicy flavor.
• Herbs and spices - traditionally, parsley and coriander are used, which give a slight bitterness and aromatic freshness.
• Cooling - when the falafel mixture is completely ready, it should be cooled. This will help give it the best shape.

Falafel according to Yevhen Klopotenko's recipe, which he shared on his website

Ingredients:

• Chickpeas - 2 tbsp.
• Garlic - 6 cloves
• Onion - 2 pcs.
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Cumin - 2 tsp.
• Flour - 1/2 cup
• Salt - 1 tsp.
• Mint - to taste

Method of preparation:

1. Boil the chickpeas until tender. Add salt at the end of cooking. Drain in a colander and let the water drain completely.
2. Preheat the oven to 180 degrees.
3. In the bowl of a blender, mix the remaining ingredients except for the flour.
4. Add the flour and knead the dough. Form into balls.
5. Bake for 20-25 minutes.

Serve with a yogurt or kefir-based sauce.