ElisenlebkuchenFalafel Farmers Breakfast & Pickled Herring


100 g / 3.5 oz
100 ml / 0.4 cup
1 can
0.5 bunch

1 tbsp
1 tsp
50 g / 1.7 oz

Serves 12 - 78 cal per serving
Prep-time: 30 min. - Total-time: 60 min.

--> Sliced turkey with couscous
Falafel is originally prepared with dried chickpeas that were soaked in water overnight. To save time you can use canned chickpeas. Falafel can either be baked in the deep fryer or in a sufficient amount of oil. Give bulgur into a bowl and pour in boiling water. Pour chickpeas into a colander and rinse under running water. Put the well drained chickpeas in a blender jar. Cut the peeled Onions and garlic cloves into large cubes and add to the chickpeas. Add leaves of parsley and the bulgur. Purée the mass with a hand blender. Season well with pepper, salt, cumin and chili powder. Mix flour with baking powder and bread crumbs and knead into firm dough as ground for the falafel. Form the dough into small balls, press slightly flat and let it rest in the refrigerator for about 20 minutes. Fry until golden brown. Heat deep fryer to 180° C / 356° F and fry falafel for about 5-6 minutes. Drain falafel on paper towels and serve with tomatoes and fresh cress or eggplant puree and chickpea puree.

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