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Falafel recipe | Tahini recipe | pickled red cabbage recipe
Falafel are delicious patties of chickpea and herb that you find in Middle Eastern cooking. Naturally vegan and vegetarian, falafel are great in wraps, pitas, sandwiches and salads. If you loved FALAFEL, raise your hand!
Ingredient:
• 250 g dried chickpeas
• 1 medium onion, roughly chopped
• 3 cloves garlic
• 30 g fresh parsley, chopped
• 30 g fresh coriander, chopped
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp pul biber
• 1 tsp cumin
• 1 tbsp. baking powder
• 2 ½ tbsp. sesame seeds
• Oil for frying
Instruction:
1. Place the dried chickpeas in a large bowl filled with water to cover the chickpeas. Soak overnight. When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor. Pulse until the mixture is finely chopped and blended, scraping down the sides of the processor if needed. Be careful not to over pulse and turn it into a smooth, doughy texture.
3. Mix in the sesame seeds and refrigerate for at least 1 hour or more.
4. Shape the mixture into 28 patties by using a falafel scoop.
5. Heat some oil in a non-stick pan over medium high heat and fry the falafel for about 4-5 minutes on each side until golden brown and crispy.
6. Enjoy
Tahini sauce recipe:
Ingredients:
• 5 tbsp. tahini
• 1 lemon juice
• 1 tbsp. chopped coriander
• A pinch of salt
• Water
Instruction:
1. Place the tahini in a small bowl. Add the lemon juice, coriander and salt. Whisk the ingredients until completely combined and they form a thick paste.
2. Slowly add water to the mixture and whisk until completely combined, smooth with a pourable texture.
3. Taste and adjust by adding more lemon juice, salt or water.
Red Cabbage Pickle recipe:
Finely slice a piece of small red cabbage into a bowl, then scrunch with a good pinch of sea salt and 2 tablespoons of vinegar. Leave to pickle for at least 10 minutes.
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