Egyptian Falafel Recipe - Asian Food - Falafel is a Middle-Eastern specialties that usually serve as the main dish menu. The food is made from chickpea grounded and then compacted and created small balls then fried in hot oil. Falafel is usually served in a small flat bread resembling pita called lafa. In many countries, the falafel was sold as a popular fast food. The usual falafel balls topped with lettuce, pickled vegetables and hot and spicy sauce.
Falafel is also one of the Special menu and popular in the world. In fact, the New York Times once wrote that these foods are falafel which make hooked.
- 300 g chickpeas, wash clean, drain
- 75 g onion, finely chopped
- 2 tbsp vegetable oil
- 275 g coarse bread crumbs
- 1 egg chicken
- 1 stalk celery
- Vegetable oil, for frying
- 6 loaves pita, heat until the hollow core.
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp salt
- ½ TSP white pepper powder
- ½ TSP paprika powder
- 150 g ready-made tomato salsa
- 100 g of curly lettuce
- 50 g red onions, thinly sliced
How to make Falafel:
- Falafel: in food processor, process of chickpeas, onions, oil, and seasonings, until chickpeas rushes.
- Add the bread crumbs, eggs and celery. Process again until blended. Divided into 6 equal parts.
- Rounded, then pipihkan up to 10 cm in diameter (or match the diameter pita). Put in refrigerator until solid (approximately 30 minutes). Set aside.
- Heat the oil in a pan a lot. Fry the falafel until cooked and lightly browned both sides, lift. Drain, set aside.
- Resolution: Scissors tip pita to hollow, enter falafel along a complement to it. Serve immediately.