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Falafel - Benkku81
Cuisine et Traditions

Falafel

Small balls made from a paste of chick peas and broad beans flavoured with cumin, paprika, coriander, onion, garlic and persil
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Chef :
Réalisé le :
Famille :
FalafelFalafelFalafelFalafelFalafel
Temps de préparation : 30 min
Temps de cuisson : 65 min
Temps de repos : 12 h
Temps total : 14h35min
Nbre de couvert : 4

Ingrédients


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Dried vegetables
Chick peas : 0,150 kG
Beans : 0,200 kG

Spices
Cumin : 0.002 kG
Paprika : 0.003 kG
Coriander (seed) : 0.003 kG

Onion : 0,120 kG
Garlic : 0,080 kG
Persil : 1 bunch
Coriander : 1 bunch
Flour : 0,060 kG
Salt : PM
Pepper : PM

1) Falafel1
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Wash the beans and the chickpeas in a colander.
Pour into a bowl and cover with water.
Let them rehydrate for 12 hours, changing the water every 3-4 hours.
2) Falafel2
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Drain the vegetables and rinse.
Place them in a saucepan covering them with cold water.
Bring to a boil and then simmer for 60 minutes with slight boiling.
Grind in a mortar the cumins and coriander.
Drain the vegetables and place in the bowl of a food processor with the knife. Add all the spices.
Rotate the knife a few minutes until you obtain a paste. If it does not form properly, add gradually a little of the cooking water.
3) Falafel3
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Peel, wash and chop the onion.
Peel, wash and chop garlic.
Wash and chop the herbs.
Add all of these ingredients and the flour in the dough, and mix to obtain a good distribution of the elements.
Take the equivalent of a teaspoon of dough and form small balls by rolling the dough in the palms of the hands.
The book cool for 30 minutes.
4) Falafel4
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Cook the falafels in an oil bath at 180-190°C for 2-3 minutes.
The falafels brown and form a little crust.
Drain on absorbent paper.

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Notes du chef

The falafels are suitable for all sauces. Hot or cold, as an appetizer or in a salad as input, with a spicy tomato sauce or a yogurt with mint, they will add a touch gently spiced to your meals.

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