Falafel: chickpea meatballs with mushrooms and corn recipe with photos step by step

Ingredients

	dry chickpeas — half a kilo
	baking soda — half a spoon
	garlic — 5 cloves
	mushrooms — 200 grams
	canned corn — 1 jar
	onion — 1 piece
	parsley — 100 grams
	salt — 1 teaspoon
	sunflower oil — for frying
	black pepper — half a spoon
	corn flour — 1-2 spoons
	cayenne pepper — a pinch

Falafel is a completely independent dish, it is full and nutritious. But no one will forbid adding sliced cucumbers with tomatoes to it, or a summer salad with sour cream.

half a spoon baking soda

5 garlic cloves

200 grams of mushrooms

1 can of canned corn

1 piece onion

100 grams of parsley

1 teaspoon salt

for frying sunflower oil

half a spoon of black pepper

1-2 tablespoons corn flour

a pinch of cayenne pepper

How to cook Falafel: chickpea meatballs with mushrooms and corn

Falafel with mushrooms is an amazing vegetarian dish of Jewish cuisine. Delicious meatballs made of chickpeas, mushrooms and a small amount of corn is a hearty lunch. Tomato, cream or any other sauce is suitable for it — at your choice. Falafel is an ideal dish in lent, for vegetarians and supporters of healthy food.

Step-by-step recipe

1.	At night, fill the chickpeas with water with the addition of soda. You can try to speed up the cooking process, but then the consistency of chickpeas will change. Before cooking, we discard the chickpeas in a colander and rinse under the tap.
2.	Any mushrooms are suitable for cooking — even ice cream. If you took the white ones, then we cut them into pieces. Fry in sunflower oil until half cooked.
3.	For cooking, we will need a blender or a meat grinder. Chickpeas, onions, parsley and garlic are crushed to a uniform and homogeneous substance. Mushrooms and corn are also passed through the chopper.
4.	In the resulting vegetable minced meat, add flour and all spices. Mix everything thoroughly, if necessary, you can pass it through the meat grinder again. After that, we will cover it with a bag and leave it in the refrigerator to reach.
5.	We roll neat balls with a quail egg. To make it easier to form, you can lubricate your hand with sunflower oil.
6.	We put paper on a baking sheet, rub it with oil, and place falafel on top. We set 180 degrees and leave the meatballs to reach 30-40 minutes. There is a deep-fried option, but our case is more dietary.
7.	Serve with sour cream or any sauce. Bon Appetit!

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