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Green herb falafel with hummus

Green herb falafel with hummus

Schwierigkeitsgrad

Low

Zeit

90 Minuten

Verfasser

Kerstin Getto

Zutaten

Portionen: 2

Ergibt:

1 bunch mint
1 bunch parsley
1 clove garlic
1 as needed onion
1 clove garlic
1 small red pepper, chopped
1 tsp salt
0.5 cup flour
0.5 stalk of celery
0.5 tsp baking powder
125 grams light tahini paste
100 ml lemon juice, about 2 lemons
2 tsp baking powder
2 tsp ground cumin
250 grams chickpeas
250 grams dried broad beans
250 grams dried chickpeas
as needed ground cumin
as needed oil, for frying
as needed olive oil
to taste seasoning
pinch of nutmeg
to taste salt

Anweisungen

SCHRITT 1/8

For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.

SCHRITT 2/8

On the following day, strain and rinse the peas and beans.

SCHRITT 3/8

Clean the celery, peel the onion, halve the red pepper then core and wash it, wash the fresh herbs. Finely chop all ingredients with salt, pepper, cumin, nutmeg, garlic, baking powder and flour using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert. Season the mass to taste.

SCHRITT 4/8

Using your hands, form small balls or discs from the mass and place them on a baking tray covered with baking paper. Place in the refrigerator for 1 hour.

SCHRITT 5/8

Heat a pan with vegetable oil. When the oil is hot, fry the falafels on each side for 2-3 minutes until golden brown, remove from the pan and place on a plate covered with paper towels

SCHRITT 6/8

For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.

SCHRITT 7/8

Season the cream with salt and cumin, regulate the consistency with a little water – usually about 5 tbsp. is needed for a loose, fine cream.

SCHRITT 8/8

Serve the finished hummus in shallow bowls and drizzle with a little olive oil.

This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft and the all-in-one food processor attachment.

Zurück zur Startseite
Rezepte
Green herb falafel with hummus

Green herb falafel with hummus

Das Rezept anzeigen

Schwierigkeitsgrad

Low

Zeit

90 Minuten

Verfasser

Kerstin Getto

Das Rezept anzeigen

Portionen:2

Ergibt:

Zutaten

Anweisungen

SCHRITT 1/8

For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.

SCHRITT 2/8

On the following day, strain and rinse the peas and beans.

SCHRITT 3/8

SCHRITT 4/8

Using your hands, form small balls or discs from the mass and place them on a baking tray covered with baking paper. Place in the refrigerator for 1 hour.

SCHRITT 5/8

Heat a pan with vegetable oil. When the oil is hot, fry the falafels on each side for 2-3 minutes until golden brown, remove from the pan and place on a plate covered with paper towels

SCHRITT 6/8

For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.

SCHRITT 7/8

Season the cream with salt and cumin, regulate the consistency with a little water – usually about 5 tbsp. is needed for a loose, fine cream.

SCHRITT 8/8

Serve the finished hummus in shallow bowls and drizzle with a little olive oil.

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Green herb falafel with hummus

Zutaten

Anweisungen

SCHRITT 1/8

SCHRITT 2/8

SCHRITT 3/8

SCHRITT 4/8

SCHRITT 5/8

SCHRITT 6/8

SCHRITT 7/8

SCHRITT 8/8

Green herb falafel with hummus

Zutaten

Anweisungen

SCHRITT 1/8

SCHRITT 2/8

SCHRITT 3/8

SCHRITT 4/8

SCHRITT 5/8

SCHRITT 6/8

SCHRITT 7/8

SCHRITT 8/8

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