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No frying and no soaking: burgul falafel sitting in a pita with tehini and salad - Walla! Food


No frying and no soaking of chickpeas. Olga Tuchsher in a recipe for falafel burgul that sits bull in a pita with tehini and salad. A light and nutritious dinner. Enter >>

No frying and no soaking: burgul falafel sitting bull in a pita with tehini and salad

You can give up the smell of frying throughout the house and also the need to plan ahead and soak, because this falafel is prepared in a few minutes and baked in the oven and is exactly what you need for a light family dinner or a meal around the fire

Olga Tuchsher, in collaboration with Sugat


Wednesday, May 18, 2022, 8:15 p.m.

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Thin burgul falafel (Photo: Alon Mesika, Styling: Yael Magen)

Homemade falafel is one of the most delicious and healthy dishes.

Along with tehini and chopped vegetable salad this is a light and wonderful meal, especially on hot summer days.

The only problem with making a classic homemade falafel, is that you have to remember to soak the chickpeas in advance, which makes the whole thing a little less spontaneous.

Olga Tuchsher from the secret ingredient recipe blog, has found the solution - burgul falafel that is prepared in a few minutes with fresh herbs and cooked chickpeas (you can also reduce canned food).

And if you are not yet convinced to run and make it, we will tell you that this falafel does not even require to stand over a pot of oil and fill the whole house with the smell of fryers, because this falafel is simply baked in the oven.

More on Walla!

Peppers stuffed with burgul in tomato sauce

In collaboration with Sugat

Interesting to know:

The popular burgul in Mediterranean kitchens, made from whole wheat, shredded after cooking and drying in special ovens.

Burgul is rich in B vitamins and also minerals such as calcium and iron.

The thin burgul also called grisha (or jerry) needs only a short soak and is used for a variety of salads, stuffings and certification of soups or porridges.

Burgundy falafel

Recipe By: Olga Tuchsher

  • 20 minutes work

  • 40 minutes total

  • Easy to prepare

  • Israeli

  • vegan

  • Recipes for Lag B'Omer

  • fur

  • Falafel

  • kosher

A sane and agile version. Falafel made of burgul (Photo: Alon Mesika, Styling: Yael Magen)


    • דק Thin burgundy bag (250 g)

    • 2 hot cups

    • 1 can of filtered chickpeas (400 grams per can or 250 grams of cooked chickpeas)

    • Chopped parsley

    • ½ Chopped coriander

    • 1 teaspoon salt

    • 1 teaspoon of cumin

    • 1 teaspoon sweet paprika

    • Brushing oil

  • To serve:

    • Pitas

    • Tehina

  • For the conversion table, click here>


How to make falafel burgul?

  • 1 Place the burgul and water in a bowl, stir and leave for 15 minutes until the water is absorbed.

  • 2 Preheat oven to 200 degrees and line a pan with baking paper.

    Grease the paper.

  • 3 Fan the burgul with a fork and transfer to a food processor.

    Add the chickpeas, herbs and spices and process for a few minutes to a sticky mixture.

  • 4 Form the walnut mixture with wet hands into walnut-sized balls (you can use a special falafel machine), flatten and arrange in a pan.

    Brush with oil and bake for 20-25 minutes until nicely browned.

  • 5 Serve the falafel in pita with tehini and chopped salad.

More falafel recipes

  • Asli falafel

  • Falafel - Ajun

  • Yellow pea falafel

  • "Goose" falafel

  • Falafel salad and pomegranates

  • Buckwheat croquette

  • Falafel omelette and green smoothie

  • Lentil falafel with tahini

  • Hebrew tofu falafel

  • Falafel Power Balls

  • Baked falafel

  • Winning Sabih of Falafel Gabay

  • Bowls of falafel

  • Boric stuffed with falafel

  • Food

  • Cooking


  • recipe

  • Falafel

  • Burgul

  • Hummus

Source: walla

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