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Chick Pea and Walnut Falafel
Arab Starter

Chick Pea and Walnut Falafel

(4)
15Min
Easy
Recipe Adimo
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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
250  g
Chickpeas
1000  g
Water
120  g
Onion, finely chopped
3  tbsp
Parsley, chopped (optional)
15  g
Coriander leaves, chopped
5  g
Chili pepper
25  g
Garlic
100  g
Walnuts
2  tsp
ground cumin
1  tsp
Baking Powder
5  tbsp
coriander seed powder
20  g
MAGGI® Chicken Bouillon
250  g
Water
1  tbsp
Olive oil
40  g
Flour
50  g
Sesame seeds
100  g
Vegetable Oil
250  g
Water
100  g
Tahini
50  mg
fresh lemon juice
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Nutrition Value

Energy
640.36 kcal
Protein
17.71 g
Carbohydrates
47.21 g
Fats
46.4 g
Information per serving

Instruction

15 Minutes
  • Step 1

    0 Min
    Soak chick peas in cold water for at least 4 hrs.
  • Step 2

    0 Min
    Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.
  • Step 3

    0 Min
    In a food processor combine the remaining chick peas, onion, parsley, coriander, garlic, peppers, walnuts, cumin, baking powder, and coriander seeds, and olive oil and process to a grainy paste (about 3-4 mins). Transfer to the mixing bowl and mix in the chicken stock
  • Step 4

    0 Min
    Dissolve MAGGI® Chicken Bouillon cubes in hot water, add and mix into the mixture.
  • Step 5

    0 Min
    Combine the contents of the food processor to the original half of the chopped chick peas and mix.
  • Step 6

    0 Min
    Add flour to the mix until the mixture holds the shape of a small ball.
  • Step 7

    0 Min
    Form the dough into the size of golf balls, roll in sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.
  • Step 8

    0 Min
    Deep fry in hot vegetable oil until brown (float to the top).
  • Step 9

    0 Min
    Cool on kitchen paper and serve warm.
  • Step 10

    0 Min
    For preparing the tahina sauce: whisk tahini and water together until smooth. Add lemon juice and continue mixing. Add more water for a thinner sauce
Chick Pea and Walnut Falafel

Step 1 of 10

Soak chick peas in cold water for at least 4 hrs.

Chick Pea and Walnut Falafel

Step 2 of 10

Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.

Chick Pea and Walnut Falafel

Step 3 of 10

In a food processor combine the remaining chick peas, onion, parsley, coriander, garlic, peppers, walnuts, cumin, baking powder, and coriander seeds, and olive oil and process to a grainy paste (about 3-4 mins). Transfer to the mixing bowl and mix in the chicken stock

Chick Pea and Walnut Falafel

Step 4 of 10

Dissolve MAGGI® Chicken Bouillon cubes in hot water, add and mix into the mixture.

Chick Pea and Walnut Falafel

Step 5 of 10

Combine the contents of the food processor to the original half of the chopped chick peas and mix.

Chick Pea and Walnut Falafel

Step 6 of 10

Add flour to the mix until the mixture holds the shape of a small ball.

Chick Pea and Walnut Falafel

Step 7 of 10

Form the dough into the size of golf balls, roll in sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.

Chick Pea and Walnut Falafel

Step 8 of 10

Deep fry in hot vegetable oil until brown (float to the top).

Chick Pea and Walnut Falafel

Step 9 of 10

Cool on kitchen paper and serve warm.

Chick Pea and Walnut Falafel

Step 10 of 10

For preparing the tahina sauce: whisk tahini and water together until smooth. Add lemon juice and continue mixing. Add more water for a thinner sauce

Recipe PDF

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