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Falafel and hummus

Easy appetizer recipes.

Falafel and hummus.

Falafel and hummus. Snacks falafel and hummus — the common denominator of cuisines in the Middle East. Crispy balls and delicate chickpea paste are especially good with a warm pita or lavash.

Ingredients:

For falafelya:

• 2 cups of chick pea;
• 1 small onion;
• ¼ cup chopped parsley;
• 4 cloves garlic;
• 1 ½ tablespoon of flour;
• 3-4 tablespoons of lemon juice;
• 2 teaspoons cumin (zira);
• 1 teaspoon ground parsley;
• a pinch of ground cardamom;
• ¼ teaspoon ground black pepper;
• ¼ teaspoon ground chili pepper;
• 2 teaspoons of salt (without a slide);
• vegetable oil for frying.

For hummus:

• 1 cup chickpeas;
• 3 tablespoons of sesame;
• 2 cloves of garlic;
• ½ tsp of zira;
• juice of 1 lemon;
• olive oil;
• parsley;
• ground paprika;
• salt.

Servings: 4.
Time: 1 hour 40 minutes (+ night for soaking).

Preparation.

Soak all the chickpeas for the night. After that, chickpeas for hummus boil until soft.
Put all the ingredients for the falafel into the blender bowl. Grind to homogeneity.
Cover the mixture and refrigerate for 1 hour. Cook the hummus.

Grind sesame seeds with a mortar together with a small amount of olive oil to pasty consistency. You will get tahina — sesame paste.

Put the tahini in the blender bowl along with the boiled chickpeas, 6 tablespoons of olive oil, garlic and zira. Add the lemon juice, salt. Punch until uniform.

Finished hummus sprinkle with paprika. Sprinkle with olive oil. Decorate with parsley leaves.
Form from the cooled paste for falafelja balls in size with a nut. Densely ramming the mass. Fry in portions in a saucepan in hot oil until a crusty crust is on all sides.

Finished falafel lay out with a napkin on the napkins, so that excess oil is drained.

Advice.

If falafel crumbles and does not keep the shape. In the mass you can add 1-2 eggs and again grind with a blender.

Classic accompaniment of falafel — yoghurt sauce.
To make it, mix 1 cup of natural yogurt with 1 tablespoon of lemon juice, chopped clove of garlic and 2 tablespoons of chopped parsley. Season with salt and pepper to taste.

You can also use canned chickpeas for making humus. For falafelya it is necessary to take only dry.

Falafel and hummus.

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