Theoretically, falafel is only with chickpeas, but I had a can of beans and chickpeas from Mega and I used this one.
I shattered beans, I mixed it with a onion finely chopped, 2 cloves of garlic rasi, a connection of parsley chopped, a teaspoon of ground cumin (or you can crush it in a mortar), a slice of bread soaked in water and a tablespoon of flour (+ salt, pepper, some chopped hot peppers for an extra kick). I formed round meatballs, I gave them through biscuit, to make them crispier, and I fried them.
Fasting begins! Learn how to make exotic vegetarian dishes, inspired by international cuisine
Internationally inspired fasting recipes, this is what we suggest you try from Tuesday onwards, when you enter the fast of the Assumption of the Blessed Virgin, which lasts until August 15. So, two weeks in which, if you follow the church rules, you will not eat meat, eggs, dairy and cheese. As the market is full of vegetables and fruits, and spices are no longer a rarity, there are specialized shops everywhere, you can prepare delicious dishes without animal products. Get inspired by the cuisines of the world - India, Mexico, the Arab countries have some vegetarian specialties full of flavor.
General information about falafel
- Falafel can be made from chickpeas or Fava beans. The two ingredients can also be combined. In Middle Eastern countries, chickpea falafel is the most popular.
- Among the most common uses of chickpeas, falafel is the second, the first being hummus.
- There is a small dispute between Palestinians and Israelis over falafel about who took the recipe for this dish from the other.
- Falafel is not a Jewish dish, but it was indeed adopted by Jewish immigrants to Palestine.
- At the Amman Hotel in the capital of Jordan, the largest falafel in the world in 2012 was prepared, weighing approximately 75 kg.
- Do you know who else appreciates falafel? You guessed it, vegetarians and vegans. They replace meat in meals.
- Falafel is eaten as a quick snack after sunset during Ramadan.
- Egypt, Palestine and Israel all consider falafel as their national way. What a mess!
Fasting recipes. Three recipes for meatballs that we can indulge in on fasting days
The meatball recipes are so varied that even in Lent we can indulge in them. We have chosen from these Three recipes for meatballs that we can indulge in on fasting days.
Three recipes for meatballs that we can indulge in on fasting days
They are easy to prepare, and are perfect even for fasting days with a ban on oil, because they can be prepared in the oven, unroasted.
I chose from these: Potato Meatballs with Vegetables Recipe, Chickpea or Falafel Meatballs Recipe and Lentil Meatballs with Walnuts Recipe.
Potato Meatball Recipe with Vegetables - Ingredients:
- 5-6 potatoes
- 1 onion
- 2-3 garlic cloves
- & frac12 celery root
- 1-2 carrots
- 2 tablespoons flour
- Salt and pepper
- 1 teaspoon paprika
- A little basil, or dried thyme
- 1 bunch of parsley
- 100 gr pesmet
- frying oil
Recipe Potato meatballs with vegetables - Preparation
Potato meatballs with vegetables
The vegetables are cleaned and washed.
Put the potatoes and carrots on a small grater and drain well, pores & acircndu-I & icircn m & acircini. The rest of the vegetables are put on the grater and mixed, in a bowl, with the carrots and potatoes. Over the vegetables add the flour, breadcrumbs, parsley, finely chopped, crushed garlic, salt and spices. Homogenize the composition well and let it rest for 10 minutes in the refrigerator.
Then, shape the meatballs, flatten them lightly and fry them in hot oil, or put them in the oven at 180 degrees, until they brown.
Chickpea or Falafel Meatball Recipe - Ingredients:
- 250 g chickpeas
- 1 medium onion
- 4 cloves of garlic
- 2 parsley bindings
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- a little pepper
- 1-2 tablespoons flour
- 1 teaspoon baking soda
- frying oil
- sesame for crust
Preparation Recipe Chickpea or Falafel Meatballs
Chickpea Meatballs - Falafel
The chickpeas are left to hydrate in cold water overnight.
When it is well hydrated, it is passed through the robot together with the rest of the ingredients, except the flour which is added at the end to bind the composition. Do not add a lot of flour, so as not to leave the composition too dense.
From this composition balls are formed which are passed through sesame and fried in an oil bath, or prepared in the oven.
Walnut Lentil Meatball Recipe - Ingredients:
- 500 g boiled lentils
- 1 large onion
- 1 small celery root
- 100 g of oatmeal
- 60 g finely ground walnuts
- 2 tablespoons breadcrumbs
- 2 tablespoons soy sauce
- frying oil
Preparation for Recipe Walnut lentil meatballs
Lentil meatballs with nuts
The lentils (left to hydrate in the evening) are boiled, drained of water, then mixed.
Finely chop the onion and celery, or grate them. Mix all the ingredients and leave for half an hour to absorb the liquids.
Shape the meatballs, pass them through fine breadcrumbs, then fry them in oil, or, according to your preferences, put them in the oven at 180 degrees, until they brown.
Lentil meatballs are served as appetizers, or with a vegetable garnish.
Tasty falafel recipe
The article continues after the recommendations
For this recipe you will need chickpeas, onions, parsley and coriander, garlic, chili peppers, cumin, cardamom, salt, pepper, baking soda, flour and oil.
Method of preparation
First of all, the chickpeas will be left to dry overnight and will stay for at least 8-12 hours. The next day, all the ingredients will be added to the food processor, the chickpeas will be added, followed by the onion, parsley, coriander, garlic, green pepper, but also the spices.
Transfer the mixture to a bowl, then add the chickpea flour and baking soda. Mix the whole composition and refrigerate for an hour.
After it has cooled, the falafel meatballs will form. Take a length of dough and form a ball or a flat shape, then fry.
If you've ever been to an oriental or vegetarian restaurant, then you've probably heard of falafel & # 8211 those little vegetable meatballs that are full of flavor.
Falafel meatballs are delicious and extremely easy to prepare. They come from Egypt and are a very common dish in oriental cuisine. (Try this pumpkin meatball recipe too)
You can eat falafel either as a snack (if you choose to eat the meatballs separately), or as a main course (if you eat them with stick and other toppings).
- Drain the chickpeas and put them in a food processor. Put the flour on it and mix well.
- Then add the rest of the ingredients to the food processor bowl. Mix everything well.
- The paste obtained must be well enough bound to easily form balls in it. If it is not, add more flour.
- Shape dough balls. Fry them in a hot oil bath until well browned.
- Remove the falafel balls on a plate, covered with a kitchen towel to absorb excess oil.
- Serve hot or cold, as you prefer, wrapped in a paste and seasoned with tahini sauce and vegetables.
From chickpeas, don't forget that you can make a delicious homemade hummus!
We recommend another recipe from oriental cuisine: Bulgur, Baba ganoush
Try this oriental salad recipe too3 / 5 - 1 Review (s)
Fasting is the period we can take full advantage of to detoxify the body. A period of a few weeks without meat and animal products is an energy boost for the body. Fasting recipes are extremely versatile and not at all boring, as some people think. Vegetables, cereals, leaves and seeds can be combined in a lot of ways to cook a fasting dish. Whether you choose a long-term lifestyle or a short one, fasting recipes can convince you that meatless food can be extremely tasty.
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 salad fattoush, I guarantee 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 green using more greens.
Falafel recipe 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 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 divainbucatarie.ro 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.
Do we need fat?
Although the fat content is high and the caloric content is also high, at least it is a clean product, obtained from clear ingredients and accessible to anyone. My advice is not to eat mayonnaise frequently, even if it is still a fasting mayonnaise. Why? Our body also needs good fats, such as vegetable fats, but mayonnaise added over carbohydrates increases the caloric content of that preparation. Put it in its place of honor and use it wisely, associated with a large and rich salad.
If you want to know how you can still use fasting mayonnaise, keep an eye on the blog. Tomorrow I will post a delicious recipe in which you can enjoy a decent amount of mayonnaise. However, Romanians do not believe that they are big consumers of this product. It is most often used for bouef salad or caviar, right? You can leave me a comment below and tell me how you use mayonnaise in the kitchen.
200 ml vegetable oil (I used cold pressed sunflower oil)
100 ml vegetable milk (I used soy milk)
a turmeric powder (optional)
1 tablespoon lemon juice (optional)
Put all the ingredients in a high speed blender (I used Optimum 9200A ) and mix for a few seconds on the Medium Speed function until the fat is emulsified and a cream / mayonnaise is obtained.
Tip: for a light, but more fluid mayonnaise, use a 1: 1 ratio of oil-milk, but not 2: 1 as in the recipe. It will harden slightly in the refrigerator.
Tips: if you don't have a high speed blender, you can use a hand mixer / blender, but it will take longer to get mayonnaise.
If you are looking for a blender, click here to see the Froothie Romania offer. You get 20 Eur discount using the discount code: aromaverde-optimum-20 and you enjoy the creamiest smoothies, and raw vegan desserts will be very easy to make.
See 10 fasting recipes from the monastery that you can make during Lent.
Located in the southern part of Bucharest, on the road leading to Călăraşi, Pasărea Monastery gladly opens its gates for anyone wishing for prayer, peace and tranquility.
Whoever crosses his doorstep returns home enlightened. I also entered this place on a day in late March. A beautiful and welcoming church, clean cells, strung like pearls on a silk thread, and the explosions of pure green, of the beginning of spring. Above all, the blessed air of fasting floats. At the corner of the monastery there is a bustle. The dishes of the day are cooked. Hardworking like bees, nuns with white aprons prepare fasting dishes. With hospitality and kindness, they answered our prayers, giving us some of their recipes.
Ingredients: 2 beets of the right size, grated horseradish (to taste), 1-2 teaspoons of oil, a teaspoon of grated sugar, salt, lemon juice or apple cider vinegar to taste.
Preparation: Wash the beets well and boil them with salt. After boiling, peel and place on a large grater. Add lemon juice or apple cider vinegar, sugar, horseradish, salt and oil. Beetroot has beneficial health properties. Keeps hypertension under control, cleanses the blood, helps prevent cancer. Therefore, during fasting, the consumption of beets, in combination with other fruits and vegetables, contributes to maintaining health.
Ingredients: Stinging nettles, 1 liter of borscht, onion, parsnip, parsley root, carrots in the desired quantities, chopped larch leaves, half a cup of rice, 4 tablespoons oil, salt, pepper to taste.
Preparation: The nettles are cleaned, washed in several waters, scalded, left to cool, then chopped finely with a wooden knife. Carrot, onion, parsley and parsley roots are cleaned and boiled. When they are ready, strain them. Separately, in a saucepan, put oil on the heat, add, to taste, finely chopped onion and nettles. The strained juice from the vegetables is boiled again. When it boils, add the hardened onions, nettles and rice. When the rice has softened, add the borscht, cooked separately, to match the taste with salt, pepper and larch leaves. Boiled vegetables can also be added, diced, or served separately with a sauce.
Nettle is appreciated for its beneficial properties in kidney, circulatory, gastric, liver and obesity diseases purifies the blood and regenerates cells. God's wisdom has caused the earth to produce all the plants, vegetables, and fruits that the human body needs in order to maintain its health.
Ingredients: Beans, 1-2 cloves of garlic, onion, carrots, celery, parsnips to taste, tarragon or thyme, salt.
Preparation: The selected and washed beans are soaked in water overnight. After soaking, bring to a boil. When it boils and foams, remove from the heat, wash and boil in another heated water. In this water add the onion, carrot, celery, parsnip and garlic. At the end, add, preferably, tomato juice and spices: tarragon or thyme.
For people suffering from diabetes and more, beans are a beneficial food: they prevent the absorption of sugars and reduce insulin secretion, reduce the risk of colon cancer, reduce blood cholesterol. Beans are recommended in diets and balanced diets.
Ingredients: 3 potatoes of the right size, 2 carrots, 2 bell peppers, 1 zucchini, half a cauliflower, half a cabbage, a handful of green beans, a celery, 2 onions, 4 tomatoes, a teaspoon of tomato paste or 2 tablespoons broth, 2 tablespoons chopped green parsley, 2 tablespoons butter, salt to taste.
Preparation: Wash the vegetables, peel them (potatoes, celery, carrots, zucchini) and cut into small cubes. The cabbage is cut finely, the cauliflower is broken into bunches, and the green beans are cut into 2-3 cm pieces. Peel the onions and sauté them in a pan with hot oil, add the chopped vegetables and peppers, add salt and quench with water and broth or tomato paste. The tomatoes, cut into cubes, are placed on top, together with half of the chopped greens. Then put the dish in the oven, on the right heat and leave for an hour. When it is almost ready, sprinkle with green parsley and tomato paste.
Ingredients: A cup of white beans, 5 large onions, 150 ml oil, 2 carrots, 1 teaspoon paprika, 6 cloves garlic, salt to taste, tarragon or thyme, 1 teaspoon chopped green parsley, 1 teaspoon pasta tomatoes.
Preparation: Choose the beans, wash them well in several waters, then put them in the evening, in cold water, to soak them. The next day, change the water and bring to a boil until it boils, when the water changes again, then add 1 onion peeled, cut into quarters, 2 carrots peeled, cut in half, tarragon or thyme and leave boil everything until the beans are soft. Then strain through a sieve. In a saucepan, heat the oil and fry the remaining 4 onions. When the onion is browned, add the tomato paste, the paprika, the beans strained with the vegetables, salt to taste. Boil until well reduced and finally sprinkle with chopped green parsley.
Ingredients: 250-300 g farm mushrooms, 2 tablespoons oil, 1 tablespoon chopped green dill, 3 tablespoons wine, 1 teaspoon flour, salt, pepper to taste.
Preparation: Mushrooms are cleaned, washed well and cut into small pieces. Heat the oil in a bowl, add the mushrooms, mix, add a little water and simmer for 30-35 minutes. Add the flour, diluted in wine, salt, a little dill, and simmer for another 15 minutes. At the end, sprinkle the rest of the dill, add pepper to taste. It can be served as such or with natural potatoes.
Mushrooms are the only vegetables and fruits that contain vitamin D, which helps fix calcium in the body. They also have a low calorie content, preventing obesity. In addition to vitamin D, mushrooms contain vitamin B2, B3, which promotes the rhythm of metabolism, as well as other minerals.
Ingredients: 5-6 hands of stevia, 6 cloves of garlic, 2 suitable onions, 1 tablespoon chopped green dill, 250 ml oil, 1 tablespoon flour, salt, pepper to taste.
Preparation: Wash the stevia and boil it in boiling salted water. Leave for 10-15 minutes and keep a cup of the juice in which it boiled. Finely chop the onion, crush the garlic and fry both in a saucepan with hot oil. Add the flour and juice in which the stevia was boiled. Finely chop the stevia and add it to the onion. Leave until well incorporated, and at the end, the taste matches the salt and pepper to taste. Stevia food can be served with rice pilaf or natural potatoes.
Stevia is a plant rich in vitamins (B, C and K), mineral salts (potassium, phosphorus, magnesium, calcium, iron, zinc), protein, fiber, antioxidants. It also helps lower blood pressure, cholesterol and control diabetes.
Ingredients: 5 piles of nettles, 2 suitable onions, 6 cloves of garlic, 1 tablespoon chopped green dill, 250 ml oil, 1 tablespoon flour, salt to taste.
Preparation: Wash the nettles well and boil them in boiling salted water. From the juice in which they were boiled, a cup is retained. Put the oil in a bowl, heat it, cut the onions into small pieces and cook until golden. Add the crushed garlic, sprinkle with flour and pour the juice in which the nettles were boiled. Finely chop and add to the onion sauce, stirring constantly to prevent sticking. Serve with polenta and garlic sauce, as desired.
Ingredients: 1 kg flour, 250 g caster sugar, 1 tablespoon powdered sugar, 250 g vegetable margarine, 200 g ground walnut kernels, 500 ml fruit juice, 1 tablespoon ground cinnamon, 1 tablespoon lemon and orange peel (mixed) , 1 teaspoon baking powder, 1 teaspoon baking soda.
Preparation: In a bowl put lightly heated margarine, beat with sugar, gradually added. At the end, add the flour, walnut kernel, fruit juice, lemon and orange peel, cinnamon, baking powder and baking soda. A composition must be obtained which must be as thick as possible, which is placed in a tray greased with margarine or oil and baked for 50 minutes for a suitable heat. When ready, place powdered sugar on top.
Ingredients: 1 kg flour, 3 tablespoons vinegar, a cup of oil, 1 teaspoon salt, water, 1 kg of apples.
Preparation: Knead a suitable hard dough from the above mentioned ingredients. Spread a thin sheet. The apples are washed, peeled, put on a large grater and squeezed with juice. Sprinkle the grated apples in the desired amount over the spread sheet. Sprinkle caster sugar and vanilla essence over the apples. Roll the sheet and place it in a pan greased with oil. Leave in the oven for 30 minutes. Serve cold.