Recipe: White bean falafel lima with oriental pita bread step by step with pictures | Handy.Recipes

White bean falafel lima with oriental pita bread

Cooked white lima bean falafel with oriental pita

Time to cook: 180 minutes

Total Servings: 8

Nutritional Value

A traditional Russian Lenten meal: potatoes, porridge, pickles and sauerkraut. It's a hearty and regular food, but, alas, it gets tiresome very quickly. Eastern cuisine is another matter. Here the tradition of fasting was observed thousands of years before Christianity came to Russia. That's why this year spring goes under the aegis of Middle Eastern and North African cuisine: Moroccan, Israeli, Tunisian, Egyptian... And the company "Mistral" Helps you discover new recipes and new countries with each new package of your products. Today I want to offer you a traditional Israeli falafel made with a not-so-traditional recipe. I ran out of chickpeas and I didn't have time to restock them in the store - they're sold out very quickly here. So I decided to make falafel from white lima beans. The legend says that many thousands of years ago it was made in Ancient Egypt from these very beans. And the Jews, leaving the inhospitable Mitzrayim, took their favorite recipe with them. After forty years of wandering in the desert, it was decided to replace white beans with chickpeas. Well, since I don't have chickpeas today, we'll replace them back with Egyptian beans.

Author of the recipe

Ingredients for white bean lima falafel with oriental pita:


  • Beans - 1 glass
  • Water - 4,3 glass
  • White onion - 1 pc
  • Garlic - 3 clove
  • Bulgur - 3 tablespoon
  • Zira - 1 teaspoon
  • Sumac - 1 teaspoon
  • Caraway - 1 teaspoon
  • Curry - 1 teaspoon
  • Sesame - 3 teaspoon
  • Parsley - 1 bundle.
  • Basil - 1 handful.
  • Soda - 1 teaspoon
  • Wheat flour / Flour - 2 glass
  • Olive oil - 2 tablespoon
  • Sunflower oil - 0.5 glass
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Yeast - 1 teaspoon

How to cook white lima beans falafel with oriental pita step by step with photos


Making falafel chickpeas is quick and easy. With white beans... Also easy, but it takes a lot more time to do the preparatory steps. So, let's soak the beans. Rinse, soak them in water, and leave them overnight. In the morning we pour out the water, pour it on again, and leave it for another eight hours. Soak them again in the evening. In total, it should soak for at least 36 hours. For the last soaking add a spoonful of baking soda to the beans. And before putting them in the blender, rinse them again. Don't boil the beans!

Now prepare the oriental spice mixture. Since I can't find any tehina to go with this meal, I decided to make a spice mix based on sesame seeds. I added a spoonful each of zira, cumin, sumac, curry mix, and what our market vendors call "black cumin" - These little black things they sprinkle on Uzbek flatbread. You heat everything in a cast-iron skillet and pound it with a wooden pestle. Those who have a special mortar for spices are surely luckier in this life))))

Now finely chop the herbs, shred the onion and mince the garlic.

Place beans, greens, onion, garlic and spices in a blender. If you like spicy food we can add half a chili pepper, but do not forget to remove the seeds.

We transfer the obtained fragrant mince into a container, add bulgur to it and send it to the fridge overnight, properly "marinade".

In the morning, while our minced meat is still chilling in the fridge, we knead dough for Middle Eastern pita: after all, serving falafel in a warm, fresh pita is another Eastern tradition, and it's not up to us to change it))) For the dough, we combine flour, salt, sugar, and yeast. We add water. Now we leave the dough to stand for one hour.

After one hour knead the dough and leave it for another half hour under the cling film. Now it's time to divide it into eight balls. They have to stand for another 10 minutes. After that time, we roll out our delicate, breathing and even slightly squeaky dough with a rolling pin and place it in the oven.

There it will bake for about 8 minutes at 250 degrees. You should get small puffy puffs like this. Cover the warm puffs with a towel so they don't get cold and stale.

When we cut the pita, you'll have a pocket like this inside it. In it we will put ready-made falafel and salad made to it as a garnish.

Now all that's left is to deep-fry the falafel. Do not hesitate to add salt and a spoonful of baking soda to the pasta from the day before. We mix it well and make little meatballs. My grandmother had a suitable appliance in her kitchen, a Soviet frying pan with wells for frying koloboks. One needs less oil for such a fryer, it almost does not splatter, and the falafel come out just a perfect shape.

Now all that's left is to load the salad into the pita and serve it with the falafel white lima beans. Bon appétit!)))

Nutritional Value:

Whole Dish:
Calories
2474.4 Calories
Protein
94.4 g
Fat
51.3 g
Carbohydrates
420.4 g
Per Serving:
Calories
309.3 Calories
Protein
11.8 g
Fat
6.4 g
Carbohydrates
52.6 g
100g:
Calories
135.2 Calories
Protein
5.2 g
Fat
2.8 g
Carbohydrates
23 g

Salt, Cumin, Garlic, Flour, Wheat Flour, Sugar, White Onion, Basil, Olive Oil, Zira, Parsley, Sunflower Oil, Water, Sumac, Sesame, Curry, Yeast, Soda, Bulgur, Spice, Snacks, Sandwiches, Open Sandwich

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