|
|
tfalafel.md - recipes - various cooking recipes |
|
|
 |
git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
|
|
 |
Log |
|
|
|
Files |
|
|
|
Refs |
|
|
|
Submodules |
|
|
|
--- |
|
|
|
tfalafel.md (879B) |
|
|
|
--- |
|
|
|
1 # Ingredients |
|
|
|
2 - 400 g dry chickpeas |
|
|
|
3 - 1 bunch of parsley |
|
|
|
4 - 1 whole garlic onion |
|
|
|
5 - 1 whole onion |
|
|
|
6 - 75 g tahini |
|
|
|
7 - 1 tsp. baking powder |
|
|
|
8 - 1 tsp. whole koriander seeds |
|
|
|
9 - 1 tsp. cumin (spidskommen) |
|
|
|
10 - Juice from half a lemon |
|
|
|
11 - 1 tbsp salt |
|
|
|
12 - 1l oil for frying, e.g. rapeseed oil |
|
|
|
13 |
|
|
|
14 # Procedure |
|
|
|
15 1. Rinse the chickpeas thoroughly and soak them overnight. Pour |
|
|
|
16 away the water next day and check carefully for small rocks. |
|
|
|
17 |
|
|
|
18 2. Run the chickpeas, garlic, and onion through a meatgrinder or |
|
|
|
19 foodprocessor and mix with the remaining ingredients. |
|
|
|
20 |
|
|
|
21 3. Shape into small balls each approximately 25 g in weight. Squeeze |
|
|
|
22 them thoroughly with hands. |
|
|
|
23 |
|
|
|
24 4. Fry in hot oil on high heat setting. |
|
|
|
25 |
|
|
|
26 # Tips |
|
|
|
27 * Use "natron" or baking powder for an airy, round falafel |
|
|
|
28 * Soak the chickpeas between 12 and 16 hours |
|
|
|
29 * Never put flour in falafel |
|
|
|
30 * Fry them in taste-neutral oil like rapeseed oil or sunflower oil |
|