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tfalafel.md - recipes - various cooking recipes |
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tfalafel.md (879B) |
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1 # Ingredients |
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2 - 400 g dry chickpeas |
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3 - 1 bunch of parsley |
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4 - 1 whole garlic onion |
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5 - 1 whole onion |
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6 - 75 g tahini |
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7 - 1 tsp. baking powder |
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8 - 1 tsp. whole koriander seeds |
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9 - 1 tsp. cumin (spidskommen) |
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10 - Juice from half a lemon |
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11 - 1 tbsp salt |
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12 - 1l oil for frying, e.g. rapeseed oil |
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13 |
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14 # Procedure |
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15 1. Rinse the chickpeas thoroughly and soak them overnight. Pour |
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16 away the water next day and check carefully for small rocks. |
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17 |
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18 2. Run the chickpeas, garlic, and onion through a meatgrinder or |
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19 foodprocessor and mix with the remaining ingredients. |
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20 |
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21 3. Shape into small balls each approximately 25 g in weight. Squeeze |
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22 them thoroughly with hands. |
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23 |
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24 4. Fry in hot oil on high heat setting. |
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25 |
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26 # Tips |
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27 * Use "natron" or baking powder for an airy, round falafel |
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28 * Soak the chickpeas between 12 and 16 hours |
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29 * Never put flour in falafel |
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30 * Fry them in taste-neutral oil like rapeseed oil or sunflower oil |
