Empty My Fridge
This Crispy Falafel Recipe won't make you Feel-Awful!
Zutaten
- Chickpea · dried1 Tasse
- Onion½
- Garlic4 Stück
- Parsley10 g
- Cilantro10 g
- Cumin½ TL
- Baking soda½ TL
- Coconut flour2 EL
- Lemon6 EL
- Potato starch1 EL
- Salt1 TL
- Peppernach Geschmack
- Avocado oil1 ½ Tassen
- Tahini¾ Tassen
Zubereitung
- Soak 1 cup of dried chickpeas overnight in about 2.5 litres of water.
- Roughly chop the onion, and loosely chop the parsley and cilantro.
- Drain the chickpeas and put them in a food processor with the garlic, onion, parsley, cilantro, cumin, baking soda, coconut flour, lemon juice, potato starch, salt and pepper.
- Blend for about 45 seconds.
- Scoop the mixture with an ice cream scoop and shape into balls (or another shape). Repeat until the mixture is used up.
- Heat the avocado oil in a frying pan over medium heat for a few minutes.
- Fry the falafel for 2–3 minutes per side, in two batches. Rest the cooked falafel on a paper towel-lined plate.
- For the sauce: grate the garlic into a small bowl, add the tahini and lemon juice, and whisk until smooth. Garnish with chopped parsley.
Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.
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