Home » starter » Altfel de Falafel / Another type of Falafel

Altfel de Falafel / Another type of Falafel

Imi place bogatia limbii romane ca iti da posibilitatea sa te joci frumos cu tot felul de cuvinte. Un alt fel de falafel suna amuzant dar sa stiti ca are si un gust foarte interesant, nou pt mine. Pt prima oara am gatit falafel aseara si tin sa va spun ca miroase divin si are un gust aromat, este usor de digerat si placut la textura. Intr-o emisiune despre calatorii am vazut cum se face falafel in tara de origine si m-a intrigat gustul pe care l-ar putea avea, Totodata vreau sa incerc tot felul de mancaruri si arome ca sa imi pot bucura sufletul cu experiente exotice, macar in farfurie la mine in bucatarie daca nu se  poate direct la sursa.

Iata de ce anume aveti nevoie:

  • 2 conserve de naut
  • 2 oua
  • 7 linguri pesmet
  • patrunjel taiat
  • o lingurita de bicarbonat de sodiu stins in otet
  • 4 cartofi fierti, la alegere
  • coriandru
  • chimen
  • 2 cepe potrivite
  • 6 catei de usturoi
  • piper, sare si putin ulei


Bineinteles catitatile pot diferi, puteti face mai putin, sa vedeti daca va place. Se amesteca toate ingredientele. Dati prin masina de tocat sau tocati la robotul de bucatarie nautul din conserva si cartofii cu ceapa. Apoi amestecati bine toate ingredientele de mai sus. In reteta originala de falafel nu se pune cartof fiert insa eu am ales sa pun pt a amortiza surpriza gustului si cu ceva cunoscut caci pana acum nu am mancat naut niciodata sub nici o forma.

Dupa ce ati amestecat bine, faceti niste bile mai mari, le turtiti sa fie plate si le puneti la prajit intr-o tigaie cu ulei foarte bine incins care sa treaca de jumatatea mediana a unei turte de aluat.


Aveti grija la focul de la aragaz sa nu fie foarte mare. Se prajesc foarte repede si dupa ce se scot se lasa pe un servet din hartie sa se scurga de ulei. Eu le-am servit calde alaturi de crema de branza sau branza topita si cu o salata de varza rosie de la otet.


Pofta buna!

English version:

I love the richness of Romanian language as it allows you to play nice with all kinds of words. A different kind of falafel sounds funny in Romanian but it also has a very interesting taste, new for me. I cooked falafel for the first time last night and I want to tell you that it smells and tastes divine it’s easy digestible and enjoyable as texture. Few months ago, watching a trip advisory show on TV I saw how falafel is cooked in the homeland and the taste intrigued me so I wanted to try all sorts of foods and flavors to enjoy my soul with exotic experiences, at least in my plate in my kitchen if not directly to the source by visiting that country.

Here’s what you need:

* 2 cans of chickpeas
* 2 eggs
* 7 tablespoons breadcrumbs
* Chopped parsley
* A teaspoon of baking soda in vinegar off
* 4 boiled potatoes, choice
* coriander
* cumin
* 2 medium onions
* 6 cloves of garlic
* Pepper, salt and a little oil

The ingredients can be less than in my recipe it depends on your courage to test new flavors. Chop in the kitchen robot or food processor the canned chickpeas and potatoes with onions. Then mix all ingredients above. The original recipe does not count boiled potato but I chose to do so as a cushion for new textures with a familiar taste not to surprise myself to much because until now I have never eaten chickpeas in any form.

After mixing well, make bigger balls, flatten them in your hands and put them to fry in a pan with hot oil good to pass median half a flatten ball. Make sure to fire on the stove is not very high. They will cook very quickly and after that you need to let them out a paper towel to drain the oil. I’ve served them warm with cream cheese or melted cheese and a salad of red cabbage in vinegar.



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