For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.
On the following day, strain and rinse the peas and beans.
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.
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.
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
For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.
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.
Serve the finished hummus in shallow bowls and drizzle with a little olive oil.
For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.
On the following day, strain and rinse the peas and beans.
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.
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.
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
For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.
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.
Serve the finished hummus in shallow bowls and drizzle with a little olive oil.
