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Receta Falafels
by Global Cookbook

Falafels
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Ingredientes

  • 1/4 c. bulgur
  • 1 x 19 ounce chickpeas, can, liquid removed, rinsed
  • 2 x garlic, cloves, chopped
  • 2 x onion, green, chopped
  • 2 Tbsp. breadcrumbs, dry
  • 2 Tbsp. parsley, fresh, minced
  • 1 x egg
  • 1 Tbsp. lemon, juice
  • 1 tsp cumin, grnd
  • 1/2 tsp coriander, grnd
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sauce, warm, pepper
  • 1 x oil, vegetable, for deep-frying
  • 1 x bread, pita
  • 1 x tahini, (recipe follows)
  • 1 x pickle, dill, optional
  • 1 x cabbage, minced, or possibly, lettuce, optional
  • 1 x tomato, minced, optional Tahini
  • 1/2 c. tahini, (pure sesame paste)
  • 1/4 c. water, (approximately)
  • 1/4 c. lemon, juice
  • 1 x garlic, clove, finely, chopped
  • 2 Tbsp. parsley, Italian, fresh, minced
  • 1/4 tsp salt

Direcciones

  1. Soak bulgur in about 2 c. (500 mL) warm water for 20 min.
  2. Drain, in sieve, pressing out all excess moisture.
  3. In food processor, combine bulgur and chickpeas; pulse till chickpeas are finely mashed but not pureed.
  4. Transfer to bowl; stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and warm pepper sauce.
  5. In deep-fryer or possibly deep pot or possibly wok, heat oil to 350 F (160 C).
  6. Shape mix into 1-inch (2.5 cm) balls.
  7. A few at a time, fry, till browned on all sides and cooked through, about 4 min.
  8. Remove to paper towel-lined racks to drain.
  9. Divide equally among pita breads with generous drizzles of tahini and your choice of assorted toppings.
  10. Tahini:Place tahini in bowl.
  11. Combine water and lemon juice.
  12. Using spoon, gradually stir sufficient of the water mix into tahini till very smooth, adding more water if necessary (at first mix will become stiff then thin out).
  13. Stir in garlic, parsley and salt.
  14. Cover and chill for at least 1 hour or possibly for up to 4 hrs.
  15. Bring to room temperature and stir before servings.
  16. Yield: about 1 c. (250 mL)