Falafel with hummus and tahini sauce is a lovely dish from the Middle East. Falafel are chickpea cakes with a lot of flavor, and several of the countries in the area believe that they are the country of origin. They can be served with different types of accessories, e.g. as I have done here or in pita. It is important that all the other ingredients are ready before the falafles.
Falafel:
100 g dry chickpeas
100 g dry horse beans without shell (split broad beans, fava beans)
4 spring onions
4 garlic cloves
20 g fresh coriander leaves
15 g fresh parsley leaves
1 teaspoon baking powder
1/4 tsp ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon malt coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground white pepper
1 ts salt
Soak chickpeas and beans in water overnight or mine. 8 hours. Pour off the water.
Mix everything and drive to fine mash in blender or hand blender. Put cold in a tight box until to fry. Use falafel sticks or roll for buns and fry in 5 parts corn or canola oil, add 1 part olive oil until they have acquired a nice color. It takes 3-5 min. Fish them up and let them drain on paper towels. Serve the falafels as soon as they are ready.
Tahini sauce:
50 g of tahini
1/2 lemon, juice only
Ev. water
Salt and pepper
Mix tahini and lemon juice together and add water to a thick sauce. Season with salt and pepper.
Salads:
Red cabbage in fine strips
Cabbage in fine strips
Carrot, grated
Cucumber in cubes
Spring onion, shredded
Peppers and strips
Pomegranate seeds
Dressing:
1 part lime juice
2 parts olive oil
Hummus:
1 can of chickpeas in a sheet, rinsed and dried
1/2 teaspoon baking powder
1/2 cup lemon juice
2 cloves garlic
1/2 ts salt
1 dl tahini
1/2 teaspoon cumin
1 tablespoon extra virgin olive oil
Everything is run in a blender or with a hand mixer to a smooth mass. Garnish with a little olive oil and a sprinkle of sumac or paprika.
Serve falafel with hummus and tahini sauce along with salad and maybe pita, which you can find a recipe for here.
If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here . The newsletter is completely free.
You can also follow the blog on Facebook .