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Is it possible to freeze falafel

250 g of chick pea

5 young feathers (optional)

1 clove of garlic

1 handful of coriander seeds

1 handful of finely chopped parsley

1 handful of finely chopped cilantro

1 teaspoon turmeric

¼ teaspoon soda

1/2 teaspoons red pepper

1 teaspoon lemon juice

1 teaspoon of olive oil

Take a large bowl, fill it with chickpeas,pour water so that to cover the peas somewhere at 2cm. Leave it overnight. Drain the water before cooking. Heat the oven to 180 degrees. Now chop the chickpeas in the blender until smooth. If you left large pieces of peas chop again. Put in a bowl. Mix finely chopped onion, parsley, coriander, coriander, pepper, garlic, turmeric. Add this fragrant mixture to the chopped peas and mix. Then add salt, butter and lemon juice and soda and knead until smooth. If the mass looks too dry, add a few drops of water.

From the mass, make the balls put them on a baking tray. Bake in the oven for about 25-30 minutes before browning.

Falafel is ready! Usually these balls are fried and served inside pittas with tahini, or with chopped lettuce leaves. I made an easier version and served with Adzhika.

100 grams of falafel contain 360 kcal, but in

Vitamin A - 48%, Vitamin B6 - 31%, Vitamin C - 15%, Vitamin E - 14%, Vitamin K -

46% !, Magnesium-34%, Calcium-24%, Phosphorus

- 54%, Potassium - 75%, Silicon - 255% !, Manganese-98%, Cobalt-85%

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