Falafel with Tomato Relish
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g chickpeas
- 1 small onion (s), finely chopped
- 2 clove (s) garlic, crushed
- 4 tablespoon parsley, chopped
- 1 tablespoon coriander greens, chopped fresh
- 2 teaspoons ground cumin
- 1 tablespoon water
- 0.5 teaspoon ½ baking powder
- oil
- 2 medium tomato (s), peeled and chopped
- 0.25 ¼ small cucumber (s), chopped
- 0.5 ½ m. Bell pepper (s), green, chopped
- 1 teaspoon sugar
- 2 teaspoons chili sauce
- salt and pepper
- 1 lemon (s), untreated, grated zest and juice
Print Recipe
Pin Recipe Instructions
- To make the falafel, soak the chickpeas in water overnight. Drain and puree in the food processor for about 20 seconds until a fine paste is formed. Add onions, garlic, 2 tablespoons of parsley, coriander, cumin, water and baking powder and run the device for another 10 seconds to make a coarse puree. Let the mixture rest for 30 minutes.
- For the tomato relish, mix the tomato, cucumber, paprika, 2 tablespoons parsley, sugar, chilli sauce, lemon juice and lemon zest in a bowl and season with salt and pepper.
- Shape a heaped teaspoon of the falafel mixture into a ball, using your hands to squeeze out excess liquid. Note: If the mixture is too wet and difficult to shape, add a little flour.
- In a deep, heavy saucepan, heat the deep-frying oil to around 180 ° C and carefully place the balls in it on a spoon. Fry for 3-4 minutes, shaking the spoon gently to prevent the falafel from sticking. Carefully lift the browned balls out with the slotted spoon and carefully drain on kitchen paper.
- Serve the falafel warm on tomato relish or in pita bread with relish and hummus.
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