Falafel

Blogger Dmitry Zhuravlev suggests speeding up the preparation of dinner by using canned food.

Ingredients

• ground coriander - 1/2 tsp
• vegetable oil for deep fat
• flour - 1 tbsp. l.
• ground cayenne pepper - 1/2 tsp
• salt to taste
• ground cumin - 1/2 tsp.
• canned chickpeas - 225 g (1 can)
• turmeric - 1/4 tsp
• a slice of white bread without a crust - 1 pc.
• chopped parsley - 1 tbsp. l.
• pinch of baking soda
• ground black pepper - 1/2 tsp
• chopped cilantro - 1 tbsp. l.
• garlic - 2 cloves
• tomatoes cucumbers
• lettuce leaves
• green onions
• tzatziki sauce or natural yogurt
• Bell pepper
• chilli

Directions

1. Place chickpeas in a blender bowl, add bread, herbs, flour, soda, garlic and spices previously soaked in water. Salt to taste and grind everything together in an impulse mode - the mass should not be too homogeneous. If time is running out, let the mixture stand for half an hour in the refrigerator.
2. With hands soaked in cold water, form balls the size of a walnut from the resulting mass. Fry in deep fat preheated to 190 ° C until golden brown. Then place on a paper towel.
3. Serve with a few balls of falafel in a hot pita along with chopped vegetables and seasoned with a tzatziki-style sauce or plain yogurt mixed with garlic.