. Falafel is a ball or patty made from ground chickpeas and/or fava beans. Fava beans are Egypt variety and use there. And the use of chickpeas is mainly in other Middle Eastern countries. So basically Falafel is an Arabic food. Chickpeas used to prepare falafel mainly in Palestinians and Yemenite Jews in Jerusalem.
Actually falafel is a deep-fried ball made from flavoured chickpeas and or/fava beans, and served in a pitta bread which is known ad lafa, covered with vegetables, salads and sauces.
After this you need the following items:
one onion, one cup of dried chickpeas, three tablespoons of fresh parsley (chopped), three cloves of garlic(chopped), one teaspoon of cumin, one teaspoon of coriander, two tablespoons of flour, salt, olive oil and pepper
Keep the chickpeas in cool water overnight. Drain them, clean them with fresh water, put them in fresh water convey to the boil for five minutes and then cook for a further hour on slow heat. Allow to cooling and then combine with garlic, parsley, onion, cumin, coriander, flour; and salt and pepper to flavour in a bowl. Complete mash by hand or combine in a food mixer processor, you should obtain a broad, reliable paste. Form this mixture into little round ball about the shape of a ping pong or squash ball and softly crush them. Fry them about five to six minute in very hot oil until there color turn into golden brown.
Tasty and healthy falafel fill the ball into fresh pita bread with tomatoes, lettuce, tahini, salt and pepper. Tahini is a paste of sesame seed. Take five cups of sesame seed and 1.5 cup of olive oil. Preheat them about 350 degrees Celsius, place the sesame seeds inside for 5-10 minutes, remember that the combination should not be brown and sake them frequently with a fish slice. Cool them, then keep in a food processor with the blend and olive oil. You will get broad, gloopy but pourable texture. You can add additional olive oil as per your requirements.
Falafel is made with chickpeas, so it has high in protein, very good amount of carbohydrates, and fiber. Chickpeas are less in fat and no cholesterol. Key nutrients are iron, zinc, copper, manganese, magnesium, phosphorus, potassium, calcium, Vitamin C, pantothenic acid, Vitamin B, thiamine and folate. Such falafel is liked by most human being.
Falafel is energetic enough to replace meatballs and hamburger patties in vegetarian dishes. Falafel can be parched to decrease the fat content related with frying, but doing so will alter the flavor and texture.