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Chickpea or Falafel meatballs

Chickpea or Falafel meatballs

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We put the boiled chickpeas in the food processor and make it into a paste.

Finely chop the garlic, onion, dill, parsley in a robot or cut with a small knife.

In a larger bowl put the chickpeas, pasta, greens, ground cumin seeds, salt, pepper, sesame oil and flour. Homogenize well.

We shape the meatballs and give them sesame or seed mixture. This operation is optional.

Place the meatballs on a tray lined with baking paper and place the tray in the preheated oven at 180 degrees. After 10 minutes, turn the meatballs on the other side and leave for another 10 minutes.

They can be fried in oil.

Serve with salad, cold sauces or any kind of garnish.

Falafel recipe

A goodness of fasting, vegan or for the days when you want to try another source of protein and a less fatty dish are chickpeas meatballs also called falafel, the recipe involves serving with a tahini sauce, sesame crust or sauces from sour cream or next to a salad, for example, with a multitude of options to choose from. The preparation method is relatively simple and fast, especially if you have boiled chickpeas on hand or if you know how to prepare chickpeas.

It is one of those delicious chickpea dishes that take the place of meat and can be associated with different types of dishes or consumed as a stand-alone snack or an entree. It brings an exotic, oriental breath, by using those Arabic spices, along with the popular homemade hummus recipe. And if you haven't cooked yet, you can learn from this short recipe how to cook chickpeas.

If you do not have a can or a jar of ready-made chickpeas at hand, you will take care to take the amount mentioned in the ingredients and leave it in the water overnight. The next day, while the chickpeas are boiling, ie for an hour and a half, with a little baking soda and salt, you will take care to chop the other vegetables.

How to cook the chickpeas, in a pan prepare the onion and garlic, which you chop well before and sauté for two minutes. Then, strain the chickpeas for falafel, a simple and tasty recipe, from the water in which it boiled, keeping a glass, if you need the pasta to be softer.

You process it in a robot or put it in a blender, being able to grind it manually, using a mortar or a fork, if you have patience, or even a mashed utensil, adding a little water from that boiled one, if necessary. Put the pepper, parsley, coriander and the rest of the spices, including flour, over this mixture for the chickpea meatballs, and mix them very well, until they are homogenous. Add the sauteed onion and garlic and mix once again the recipe with aromatic chickpeas.

With the sesame seeds close and an oven tray with baking paper, you start to make the small meatballs, the simple recipe being easy to handle, passing them through the sesame, after which you place them nicely in the tray. When you finish the composition or fill the container, you will put this falafel in a preheated oven at 180 degrees Celsius, where you leave it for 35 minutes.

These sesame meatballs are easier to eat because they are not fried and have no added fat, which can be hard to fall on the stomach, and can be associated with a salad for a healthier meal.

While it is cooking, you will make the optional sesame paste sauce mixed with salt, lemon juice and water, the latter adding it slowly, so that the tahini lightens in color and liquefies easily. .

The meatballs will taste somewhat similar to the Lebanese hummus recipe, with most of the same ingredients, the presentation being, however, very different, which leads to their specific charm. We wish you good luck!

Falafel - from Naut

The chickpeas are soaked - the grains floating on the surface you throw them from the beginning - for about 24 hours (even more but not less). In the cold water that changes many times in these 24 hours, in about a few hours change the water and rinse the chickpeas well. In the evening, change the water before going to bed and put the dish in the fridge to cool.

Put the drained chickpeas in the food processor together with the chopped onion, the washed and drained parsley bundle (including the parsley stalks) and mix them well. I have a small robot so I mixed the chickpeas first and then the rest of the ingredients. You don't have to mix the chickpeas to become too fine a paste, you have to keep the pieces bigger.

Mix in a bowl the minced chickpeas with onion, garlic and parsley and add cumin, coriander and salt to taste and baking soda.

Leave to cool for about 1 hour and then with your hand form meatballs with the shape you like, round, flat or long. In the original they are made flat like buttons with a special tool like a press. I preferred to give them the shape of an ellipse similar to that of other Arab meatballs (kibe).

Fry them in a pan with hot oil over medium heat until large until golden brown.
Serve as you like:
- with yogurt
- on a salad bed
- with humus
- with typical bread, salad and tahini sauce
- hot or cold

Minced chickpeas (falafel) in tomato sauce

A simple way to use falafel, for example when baking a larger amount. Half of the amount you can leave to be consumed as such, the other half for this food & # 8211 meatballs from chickpeas (falafel) in tomato sauce.

If you've baked too much falafel or are thinking about how you can incorporate vegetable protein into your children's diet, this is a solution & # 8211 chickpea meatballs (falafel) in tomato sauce.


  • 10 falafel balls, baked (prepared as here)
  • 400 g tomatoes, peeled prunes (canned) or homemade broth
  • 1 onion
  • 2-4 garlic cloves
  • 2 bay leaves
  • 1 teaspoon vinegar, (optional)
  • a pinch of salt

Steps needed to prepare

  1. Falafel is prepared according to our previous recipe. Preferably, choose the variant that also contains bell peppers or donuts. & Icircn while the falafel is baking, prepare the tomato sauce.
  2. Cut the onion and garlic into small pieces. Boil with a little water (instead of frying) for a few minutes, until it softens.
  3. Over, add the chopped canned tomatoes or the homemade broth & icircn.
  4. Then add the bay leaves. Let it boil for 10-15 minutes.
  5. Add more water or boil more, depending on the desired consistency of the sauce. Take into account that the sauce will thicken after we insert the falafel balls.
  6. Only salt if the broth or tomatoes are not already salted.
  7. & Icirc Before inserting the protein balls, add that teaspoon of vinegar. It is optional, but it gives a sour taste, pleasant to the eye, which goes very well with the sweetness of the chickpea meatballs.
  8. When the balls are ready, put them in the sauce and let the mixture boil for another 5-10 minutes, and let the sauce soften the falafel balls.

The food is better the next day. Tasty and warm, or cold. You can play a little with the amount of garlic used, depending on the child's preferences.

How do we make the best Arabic meatballs from chickpeas?

To bind the falafel composition, add a small amount of flour. Do not overdo it with flour, just put enough to bind the composition, without overdoing it. The more flour you add, the denser the falafel will be. The falafel is fried in hot oil until it gets a crispy crust on top. It is normal for this crust to be dark in color, this does not mean that you have burned the meatballs. Falafel is served both hot and cold. It is normally served in lebanese stick, along with fresh vegetables, yogurt sauce and tahini.

Tahini is a sesame paste which is often used in oriental recipes and which you can make at home according to my recipe or which you can buy. These falafel meatballs are also good for fasting because they do not contain ingredients of animal origin and have a lot of protein. Serve them with a salad and a little yogurt and they will be full enough for a hearty lunch. I sincerely hope that the falafel recipe will be tried and that you will like it at least as much as we like it!

Ingredients for 24 chickpea meatballs

Before giving you the list of ingredients for falafel, a precious trick: use dried chickpeas and kept soaked in water for 24 hours, not canned! Thus, the meatballs will have the desired consistency and a much better taste.

Another trick to remember: put half a teaspoon of baking soda soaked in the water in which you keep the chickpeas. It will soften the chickpeas better.

  • 400 grams of dried chickpeas
  • Half a teaspoon of baking soda
  • A bunch of fresh parsley
  • A few strands of fresh coriander
  • A teaspoon of coriander powder
  • A bunch of fresh dill
  • A medium white onion
  • 7-5 peeled garlic cloves
  • Salt and pepper to taste
  • A teaspoon of chilli powder (optional, if you want spicy chickpea meatballs)
  • A tablespoon of cumin powder
  • A teaspoon of baking soda
  • 2 tablespoons sesame seeds
  • Frying oil

Falafel recipe It is one of the simplest and easiest appetizers and I would say it is the most popular mezze in Middle Eastern cuisine. Falafel it is a kind of meatball / croquette made of chickpeas (it can also be prepared from beans), which does not need eggs to bind. In the original recipe, which will be prepared below, the chickpeas will not be boiled beforehand, but for those who do not have patience they can also use canned chickpeas, as we have prepared. here , but the correct and good recipe is with raw chickpeas.

Chickpeas must be kept in cold water for at least 10 hours before being used.

Falafel meatballs they can be served in sticks, with tahini or hummus and will certainly be accompanied by a fresh salad. If you are going to prepare salad tabouleh or fattoush salad, I guarantee that you will not regret the choice made.

The nice part of this recipe is that we can play with the ingredients, adding coriander or parsley or both, we can color them inside in green using more greens.

Falafel recipe It is very well known among vegetarians / vegans, but even those who fast will enjoy the taste and texture of these chickpea meatballs.

I have been indebted to this recipe since last year, when I prepared live in the project on facebook & # 8220gatesc with friends & # 8221 Lebanese recipes with my friend Jay. He did Lebanese chicken recipe with rice, and I filled the time with this recipe, but also with the one of muhammara (roasted pepper paste with nuts) and baba ghanouj. That morning, especially for the dinner we had at the end of the filming, I managed to make Lebanese biscuits with rose flavor: ghraybeh

You can find more recipes from Lebanese cuisine here.

I invite you to watch the movie, you will see how easily all the recipes were prepared.

Now I leave the list of ingredients and how to prepare falafel & # 8211 chickpea meatballs


1/2 bunch chopped parsley

2-5 teaspoons of flour & # 8211 depending on how much water the grains absorb

1/2 teaspoon freshly ground pepper

We will also need:

We will drain the water from the chickpeas, and we will put it in a food processor. Add all the ingredients listed above (with the mention that we put 2 teaspoons of flour first) and mix until you get a fine paste.

We take the obtained paste and shape it between the palms in the shape of balls. If the paste does not bind, add the flour gradually and mix until the composition is homogenous.

Fry the falafel meatballs in a hot oil bath until they are evenly browned on all sides. We will fry small quantities at the same time, so that we can take them out or turn them in time when they have browned.

You can see how I prepared falafel in the #Gatesccu friends project, in the live on facebook at the minute 21.50, where my special guest was Jay Abboud. In this movie you will also find the recipes for baba ghanouj, chicken with Lebanese rice and muhammara.

Ep. 10 & # 8211 I cook with friends & # 8211 Lebanese recipes with Jay Abboud

Ep. 10 & # 8211 Cooking with friends & # 8211 today Lebanese recipes with Jay Abboud rice with chicken & # 8211 rice bi djeij, falafel, baba ghanouj, and mhamara

Published by on Saturday, November 25, 2017

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.

Chickpeas for chickpeas-Falafel

Chickpeas for chickpeas-Falafel
More than a month ago SunFood surprised us with a generous gift consisting of healthy cans of different types and an invitation to a unique contest organized on the site SunFood with theme & # 8222At the picnic with Sun Food & # 8221
This challenge coincided with a very busy and emotional period for us (our girls' exams) so we didn't have much time for parties and picnics, although we really wanted to participate.
If you haven't tested SunFood cans before, you should do it !!
They are healthy and very tasty, I must tell you that the corn ones disappeared from the first one, but also the pineapple and tuna ones.
I had the chickpeas left because they couldn't eat them as such, so I made these delicious meatballs, which are also called Falafel.
For a long time they were in my plan, but it was harder with their preparation of dried chickpeas, with the canned one, I made them in no time.
Thanks SunFood !!

Chickpea Meatballs-Falafel-Ingredient

2 canned chickpeas SunFood
2 matching onions
2 cloves of garlic
a bunch of parsley
1/2 teaspoon ground cumin
3-4 tablespoons of white flour or chickpeas
frying oil

Chickpea Meatballs-Falafel-Preparation

If you use canned chickpeas it is very easy to prepare.
Put the onion, garlic and parsley in the bowl of the robot and grind, add the chickpeas, salt, pepper, cumin and mix until you get a paste.

We also incorporate the flour until we obtain an easy to shape dough.
We model the composition in small balls that we fry in an oil bath.
They are delicious and can be eaten very well even at a picnic.

Falafel, fasting chickpeas meatballs

In addition to many other good things that globalization and the Internet have brought into our lives, it is the fact that we find it much easier to learn about ingredients and recipes from other lands that we successfully adopt in our kitchens. This is also the case of oriental raw chickpeas meatballs, called falafel.

These simple meatballs, made from just a few ingredients, are now almost as popular in our country as they are in the Arab world where they originated.

I had the opportunity to taste the original falafel on a trip to Israel and Palestine. I also wrote something about Israeli food in this article. There you can also see some photos of falafel being sold on the streets of Jerusalem.

Boiled chickpeas are not used for falafel, as in hummus recipes, but raw chickpeas that we leave to hydrate for at least 12 hours. I leave it in the evening until morning or vice versa, depending on when I'm going to fry the meatballs.

What's nice about this recipe is that we can play with the spices to our own taste, adding what we like or giving up the ones we don't love so much.

I use quite a few spices in the falafel recipe, apart from salt and pepper, I only put garlic and cumin. But depending on your preferences, you can also add: ground coriander, hot peppers, tahini (sesame paste), etc.

Normally, falafel is fried in oil. Of course you can do it in the oven, if you want, but know that if the oil is well heated, the meatballs do not absorb almost any oil, it remains on the surface and makes that crust brown and crispy chickpeas.

Chickpea meats go very well with a salad and a portion of hummus. Find several different hummus recipes on the blog. Definitely one of them will be to your taste.


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