Ingredients
-
250g dried chickpeas
-
3 cloves garlic
-
1/2 bunch parsley
-
1 lemon
-
150g beetroot
-
1 tsp ground coriander
-
1 tsp cumin
-
2 tbsp wheat flour
-
vegetable oilca. 1L for deep-frying
-
2 mangoes
-
1 red chilli
-
1 orange
-
2 coriander stems
-
salt
-
black pepper
Directions
Velvet red falafel with a fresh and fruity oriental dip.
Ingredients
| 250g dried chickpeas | |
| 3 cloves garlic | |
| 1/2 bunch parsley | |
| 1 lemon | |
| 150g beetroot | |
| 1 tsp ground coriander | |
| 1 tsp cumin | |
| 2 tbsp wheat flour | |
| vegetable oil | |
| 2 mangoes | |
| 1 red chilli | |
| 1 orange | |
| 2 coriander stems | |
| salt | |
| black pepper |
Steps
|
1
|
Soak the chickpeas overnight in a covered bowl containing cold water. Drain the water the next day and thoroughly rinse with cold water. |
|
2
|
Peel the garlic. Pluck the leaves from the parsley. Peel and finely shred the beetroot. Put chickpeas, garlic, parsley, beetroot, juice from the lemon, coriander, cumin, wheat flour and salt in a bowl. |
|
3
|
Using the hand blender, finely purée and let it rest for a short time. |
|
4
|
Make sure your hands are slightly moistened and form the mixture into small balls. Heat the vegetable oil in the pot to ca. 180° C. Deep-fry the balls on all sides in the oil for 5 minutes. Then put them on a paper towel and let them drip dry. |
|
5
|
Peel the mango and cut the pulp off the seed. Cut the red chilli in half and remove the seeds. Afterwards, put the chilli into the chopper, together with the mango’s pulp and the juice of an orange, and mix until smooth. |
|
6
|
Serve the falafel together with the dip. |
Loading...
