{"id":192599,"title":"Falafel autentic","modified":"2026-10-21T13:25:51+02:00","plain":"Falafel palestinian din n\u0103ut crud, cu verde\u021buri proaspete \u0219i chimion, pr\u0103jit \u0219i apoi servit \u00een lipie pita cu sos tahini.\n\n\n\nS\u00e2mb\u0103t\u0103 diminea\u021ba, mirosul de pr\u0103jeal\u0103 \u0219i chimion \u00ee\u021bi face poft\u0103 de m\u00e2ncare chiar \u00eenainte de cafea. Chiftelu\u021bele de falafel ies fierbin\u021bi din ulei, crusta lor neregulat\u0103 trosne\u0219te c\u00e2nd mu\u0219ti \u0219i dezv\u0103luie un interior verde \u0219i pufos, plin de p\u0103trunjel \u0219i coriandru. \n\n\n\nLe punem \u00eentr-o lipie pita c\u0103ldu\u021b\u0103, cu o lingur\u0103 de sos tahini, c\u00e2teva legume crocante \u0219i mur\u0103turi bine acrite. Surpriza vine de la prima \u00eembuc\u0103tur\u0103\u00a0: c\u00e2t de aerate sunt, de\u0219i n\u0103utul nici m\u0103car n-a trecut prin oala de fiert.\n\n\n\nPentru o mas\u0103 cu mezze, adaug\u0103 un baba ganoush cu v\u00e2n\u0103t\u0103 pr\u0103jit\u0103 \u00een tigaie\n\n\n\nCe este falafelul ?\n\n\n\nFalafelul este o chiftelu\u021b\u0103 pr\u0103jit\u0103 din n\u0103ut uscat, \u00eenmuiat peste noapte \u0219i apoi m\u0103run\u021bit crud, cu ceap\u0103, usturoi, p\u0103trunjel cu frunze plate, coriandru proasp\u0103t \u0219i condimente. Compozi\u021bia se las\u0103 inten\u021bionat granulat\u0103, pu\u021bin mai grosier\u0103 dec\u00e2t un hummus. Nu con\u021bine nici f\u0103in\u0103, nici ou : amidonul crud din n\u0103ut o leag\u0103 \u00een uleiul \u00eencins. Preparatul este \u00een \u00eentregime vegetal \u0219i \u00ee\u0219i are locul al\u0103turi de celelalte re\u021bete cu leguminoase.\n\n\n\n\n\n\n\nCuv\u00e2ntul este arab, iar originea lui este \u00eenc\u0103 disputat\u0103. O ipotez\u0103 \u00eel leag\u0103 de expresia copt\u0103 pha la phel, \u201e cu multe boabe de bob \u201d, iar alta de ful, denumirea bobului \u00een arab\u0103. \u00cen Egipt se folose\u0219te mai degrab\u0103 numele ta\u2019meya, cu excep\u021bia Alexandriei, unde s-a p\u0103strat denumirea de falafel.\n\n\n\nDe la ta\u2019meya egiptean\u0103 la tarabele din Ierusalim\n\n\n\nFalafelul \u00ee\u0219i are originea \u00een Egipt, sub forma unei chiftele aplatizate din boabe de bob uscate \u0219i despicate. Potrivit unei ipoteze, era un preparat de post al cre\u0219tinilor cop\u021bi, care nu consumau carne \u00een perioadele de post, iar o alta \u00eei plaseaz\u0103 apari\u021bia \u00een Alexandria, la sf\u00e2r\u0219itul secolului al XIX-lea. Dup\u0103 Primul R\u0103zboi Mondial, re\u021beta ajunge \u00een Levant : Palestina, Liban, Siria \u0219i Iordania.\n\n\n\nO alt\u0103 gustare pr\u0103jit\u0103 v\u00e2ndut\u0103 pe strad\u0103, de data aceasta din India : pakora de ceap\u0103\n\n\n\n\u00cen Levant, n\u0103utul este mai r\u0103sp\u00e2ndit dec\u00e2t bobul, a\u0219a c\u0103 buc\u0103tarii fac \u00eenlocuirea. Diferen\u021ba se simte \u00een farfurie : ta\u2019meya din bob este aerat\u0103 \u0219i foarte verde la interior, iar falafelul din n\u0103ut are un gust mai pronun\u021bat de alune \u0219i o crust\u0103 mai crocant\u0103. Aceast\u0103 versiune s-a impus \u00een Europa \u0219i America.\n\n\n\n\u00cen ora\u0219ul vechi al Ierusalimului, falafelul se m\u0103n\u00e2nc\u0103 la micul dejun. V\u00e2nz\u0103torii \u00eel pr\u0103jesc diminea\u021ba \u0219i \u00eel v\u00e2nd la tarab\u0103, \u00een pungi de h\u00e2rtie umplute \u00een func\u021bie de suma pe care vrei s\u0103 o cheltuie\u0219ti. Acas\u0103, se prepar\u0103 adesea la sf\u00e2r\u0219it de s\u0103pt\u0103m\u00e2n\u0103, din n\u0103ut pus la \u00eenmuiat cu o sear\u0103 \u00eenainte.\n\n\n\nIngredientele principale pentru falafel\n\n\n\n\n\n\n\nTotul porne\u0219te de la 250 g de n\u0103ut uscat. Se las\u0103 la \u00eenmuiat peste noapte, \u00ee\u0219i dubleaz\u0103 sau tripleaz\u0103 volumul, apoi se m\u0103run\u021be\u0219te crud \u00een robot. N\u0103utul fiert sau din conserv\u0103 ar da o compozi\u021bie care se destram\u0103 \u00een ulei. Dac\u0103 g\u0103se\u0219ti boabe de bob uscate \u0219i despicate \u00eentr-un magazin cu produse orientale, po\u021bi \u00eenlocui cu ele p\u00e2n\u0103 la jum\u0103tate din cantitatea de n\u0103ut.\n\n\n\nCeapa \u0219i usturoiul dau gust, iar p\u0103trunjelul cu frunze plate \u0219i coriandrul proasp\u0103t dau culoarea verde din interior. Un ardei iute ro\u0219u sau verde adaug\u0103 iu\u021beal\u0103, dar r\u0103m\u00e2ne op\u021bional. La capitolul condimente, chimion m\u0103cinat (a nu se confunda cu negrilica), coriandru m\u0103cinat \u0219i sare. Praful de copt se adaug\u0103 la final, chiar \u00eenainte de pr\u0103jire, pentru un miez mai aerat.\n\n\n\n\u021ai-a r\u0103mas n\u0103ut ? F\u0103-l crocant la friteuza cu aer cald\n\n\n\nLa mas\u0103, fiecare \u00ee\u0219i umple lipia pita cu falafel, sos tahini, legume variate \u0219i mur\u0103turi. Sosul tahini, f\u0103cut din past\u0103 de semin\u021be de susan, aduce o not\u0103 cremoas\u0103 \u0219i u\u0219or am\u0103ruie. Aciditatea mur\u0103turilor echilibreaz\u0103 gr\u0103simea de la pr\u0103jire.\n\n\n\nSfaturi tehnice pentru un falafel reu\u0219it\n\n\n\nOprim robotul \u00eenainte ca amestecul s\u0103 devin\u0103 fin. Trebuie s\u0103 p\u0103streze o textur\u0103 granulat\u0103, altfel chiftelu\u021bele de falafel ies compacte \u0219i grele.\n\n\n\nCu o lingur\u0103 pentru falafel, punem chiftelu\u021bele direct \u00een ulei. F\u0103r\u0103 lingur\u0103, model\u0103m \u00eentre m\u00e2ini bile de m\u0103rimea unei nuci, apoi le aplatiz\u0103m foarte u\u0219or \u00eentre palme.\n\n\n\n\n\n\n\n\u00cenc\u0103lzim uleiul, \u00eentr-un strat de 5 p\u00e2n\u0103 la 7 cm, p\u00e2n\u0103 la 180 \u00b0C. Pr\u0103jim f\u0103r\u0103 s\u0103 aglomer\u0103m wokul, ca s\u0103 nu se r\u0103ceasc\u0103 uleiul, aproximativ 5 minute, p\u00e2n\u0103 c\u00e2nd chiftelu\u021bele cap\u0103t\u0103 o culoare brun-aurie intens\u0103.\n\n\n\nTot n\u0103ut \u00een meniu ? \u00cencearc\u0103 un curry de n\u0103ut\n\n\n\nChiftelu\u021bele de falafel se m\u0103n\u00e2nc\u0103 imediat ce sunt scoase din ulei, c\u00e2t crusta este \u00eenc\u0103 crocant\u0103. F\u0103r\u0103 praf de copt, compozi\u021bia se p\u0103streaz\u0103 c\u00e2teva zile la frigider sau c\u00e2teva luni la congelator : ad\u0103ug\u0103m praful de copt \u00een momentul pr\u0103jirii.\n\n\n\n\n\n\tFalafel autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u00cenmuiere250 g de n\u0103ut (uscat)Compozi\u021bie pentru falafel1 ceap\u01032 c\u0103\u021bei mici de usturoi2 linguri de p\u0103trunjel cu frunz\u0103 plat\u0103, (tocat)2 linguri de coriandru (proasp\u0103t, tocat)1 ardei iute (ro\u0219u sau verde, op\u021bional)1 linguri\u021b\u0103 de chimion (m\u0103cinat)1 linguri\u021b\u0103 de coriandru (m\u0103cinat)1 linguri\u021b\u0103 de sarePr\u0103jire \u0219i servireUlei vegetal, (\u00eentr-un strat de 5 p\u00e2n\u0103 la 7 cm \u00een wok sau \u00een tigaie)1 linguri\u021b\u0103 de praf de coptP\u00e2ine pitaSos tahiniLegume asortateMur\u0103turi\t\n\t\n\t\t\u00cenmuiereCu o zi \u00eenainte, pune n\u0103utul uscat \u00eentr-un bol mare \u0219i acoper\u0103-l cu ap\u0103 din bel\u0219ug: \u00ee\u0219i va dubla sau chiar tripla volumul.Las\u0103-l la \u00eenmuiat peste noapte.A doua zi, scurge n\u0103utul \u00eenmuiat, f\u0103r\u0103 s\u0103-l fierbi: se m\u0103run\u021be\u0219te crud. N\u0103utul fiert sau din conserv\u0103 ar da o compozi\u021bie care se destram\u0103 \u00een ulei.Compozi\u021bie pentru falafelPune ceapa, usturoiul, p\u0103trunjelul, coriandrul proasp\u0103t \u0219i ardeiul iute \u00een vasul robotului de buc\u0103t\u0103rie.Mixeaz\u0103 p\u00e2n\u0103 c\u00e2nd toate ingredientele sunt tocate m\u0103runt.Adaug\u0103 n\u0103utul scurs.Mixeaz\u0103 din nou, oprind din c\u00e2nd \u00een c\u00e2nd pentru a r\u0103zui pere\u021bii vasului, p\u00e2n\u0103 c\u00e2nd ob\u021bii o past\u0103 grosier\u0103.Opre\u0219te-te \u00eenainte ca pasta s\u0103 devin\u0103 fin\u0103: trebuie s\u0103 r\u0103m\u00e2n\u0103 pu\u021bin mai grunjoas\u0103 dec\u00e2t un hummus, pentru ca chiftelu\u021bele de falafel s\u0103 fie u\u0219oare \u0219i pufoase.Transfer\u0103 compozi\u021bia \u00eentr-un bol.Adaug\u0103 chimionul, coriandrul m\u0103cinat \u0219i sarea.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd sunt bine \u00eencorporate.\u00cen aceast\u0103 etap\u0103, dac\u0103 nu pr\u0103je\u0219ti falafelul imediat, compozi\u021bia se poate p\u0103stra c\u00e2teva zile la frigider sau c\u00e2teva luni la congelator.Pr\u0103jire \u0219i servireToarn\u0103 uleiul \u00eentr-un wok mare sau \u00eentr-o tigaie mare.\u00cencinge-l la foc mediu spre mare p\u00e2n\u0103 ajunge la 180\u00b0C.C\u00e2t timp se \u00eencinge uleiul, presar\u0103 praful de copt peste compozi\u021bie \u0219i amestec\u0103 bine: praful de copt se adaug\u0103 abia acum, chiar \u00eenainte de pr\u0103jire.Cu o lingur\u0103 pentru falafel, pune chiftelu\u021bele una c\u00e2te una \u00een uleiul \u00eencins, f\u0103r\u0103 s\u0103 aglomerezi vasul, ca s\u0103 nu se r\u0103ceasc\u0103 uleiul.Dac\u0103 nu ai o lingur\u0103 pentru falafel, modeleaz\u0103 compozi\u021bia \u00eentre m\u00e2ini \u00een bilu\u021be de m\u0103rimea unei nuci, apoi aplatizeaz\u0103-le foarte u\u0219or \u00eentre palme \u00eenainte de a le pune \u00een ulei.Pr\u0103je\u0219te aproximativ 5 minute, p\u00e2n\u0103 c\u00e2nd chiftelu\u021bele de falafel cap\u0103t\u0103 o culoare brun-aurie intens\u0103.Scoate-le din ulei cu o spumier\u0103.Las\u0103-le la scurs pe h\u00e2rtie absorbant\u0103.Serve\u0219te cu p\u00e2ine pita, sos tahini, legume asortate \u0219i mur\u0103turi.\t\n\t\n\t\tRe\u021bet\u0103 palestinian\u0103, a\u0219a cum se serve\u0219te la micul dejun \u00een ora\u0219ul vechi al Ierusalimului, unde falafelul se cump\u0103r\u0103 de la tarabe, \u00een pungi de h\u00e2rtie umplute \u00een func\u021bie de suma pe care vrei s\u0103 o cheltuie\u0219ti. Acas\u0103, merit\u0103 preg\u0103tit la sf\u00e2r\u0219it de s\u0103pt\u0103m\u00e2n\u0103, pentru a recrea acel mic dejun.\nSecretul: n\u0103utul nu se fierbe niciodat\u0103. Se las\u0103 doar la \u00eenmuiat peste noapte, se scurge, apoi se m\u0103run\u021be\u0219te crud \u00eempreun\u0103 cu verde\u021burile \u0219i ingredientele aromatice, iar amidonul s\u0103u crud leag\u0103 compozi\u021bia la pr\u0103jire, f\u0103r\u0103 f\u0103in\u0103 sau ou.\nFalafelul se poate prepara \u0219i dintr-un amestec de n\u0103ut uscat \u0219i boabe de bob uscate \u0219i despicate. Boabele de bob uscate \u0219i despicate sunt greu de g\u0103sit \u00een afara magazinelor cu produse orientale, de aceea aceast\u0103 re\u021bet\u0103 folose\u0219te doar n\u0103ut. Dac\u0103 ai bob, po\u021bi \u00eenlocui cu el p\u00e2n\u0103 la jum\u0103tate din cantitatea de n\u0103ut.\n\t\n\t\n\t\tPlat principalAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=192599"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192431"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=192599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=192599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=192599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}