One of the recipes was the middle eastern dish of Falafel served with Hummus. Since a big can of chickpeas was sitting on the shelf of my storing cupboard for a longer while, it was time to make something out of it.
I split the contents of the can in two parts and used one for falafel and the other one for hummus.
Since I was on a trip through Jordan, I love their style of hummus. I ate it for breakfast, lunch and dinner during the whole stay. It tasted great and it was no difference to see where ever I had some.
I prepare it in the way everybody seams to prepare it there
The second batch of chickpeas went into the falafel. It is the first time I ever prepared some. I usually don´t like them, you get them here at every Döner kebap house for the people, who oppose to meat. But I tried them in several towns and mostly they tastes like deep fried sawdust.
I put some effort in making my own and I am happy about the result.
A good dip goes with everything, so a bit of Greek yogurt, Sriracha sauce, dried herbs and pepper make a fine one.
 |
| Falafel balls waiting for the fryer |
Falafel recipe :
1 small can of chickpeas
1 lemon
1 handful of parsley
1 tbsp fresh mint
1 tsp cumin
1 tsp coriander
1/2 chili
salt and pepper
2 tbsp potato starch
Put everything in a blender and make a coarse paste. Form small balls and stick them in the fridge for 30 minutes. Heat oil for frying to 180 C and fry them for 3 minutes until golden.
 |
| Hummus |
1 small can of chickpeas
3 tbsp tahini paste
1 tsp lemon zest
1lime
1 tbsp parsley
4 tbsp olive oil
1/2 tsp cumin
smoked paprika
orange pepper
salt
sumac for garnish
No comments:
Post a Comment