Cooking Instructions
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Step 1
Soak the
Chickpeas (250 g)
overnight in a bowl of
Water (500 mL)
.
Step 2
Strain the chickpeas the next day, rinse with clean water and drain well.
Step 3
Peel and dice the
Olive Oil (as needed)
and
Onions (25 g)
. Finely chop the
Chili Pepper (1/2)
. Ground the
Cumin Seeds (2 g)
and the
Whole Coriander Seeds (2 g)
using a mortar and pestle. Heat a little
Garlic (1 clove)
in a pan, add the onion, garlic, cumin, and coriander, and sweat until golden yellow.
Step 4
Preheat the oven to 230 °C Hot air + steaming.
Step 5
Put chickpeas, onion, garlic, chili pepper, cumin, coriander,
Italian Flat-Leaf Parsley (6 sprigs)
,
Fine White Flour (5 g)
, and
Lemon (1/2)
for the falafel in a food processor or mixer and mix until the mixture is smooth. Season with
Salt (to taste)
. Shape the mixture into 50 g patés, place them on a lined baking tray, and brush with
Olive Oil (30 g)
.
Step 8
Put the baking tray into the preheated oven and bake at 230 °C Hot air + steaming. Hot air + steaming 230°C for 10 Mins
Step 9
After 10 Minutes, adjust the oven to Hot air without Steaming and bake for another 5 MInutes at 230 °C. Hot air 230°C for 5 Mins
Step 10
Yogurt Sauce: Wash, peel, deseed and finely chop the
Cucumber (1)
. Put the cucumber in a bowl and toss in the
Salz (to taste)
. Leave to stand briefly, then squeeze the excess water out.Finely chop the
Garlic (1/2 clove)
and the
Fresh Mint (4 sprigs)
. Mix the cucumber,
Yogurt (200 g)
, garlic, mint,
Ground Black Pepper (to taste)
and
Lemon (1/2)
together.
Step 11
Serve the falafel warm with jogurt sauce.
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