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عربي الطبق الرئيسي

Chick Pea and Walnut Falafel

0
15 Min
Easy

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: here

250 g
Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
1000 g
Water
120 g
Onion, finely chopped
3 tbsp
Parsley, chopped (optional)
15 g
Coriander (cilantro) leaves, raw
5 g
Spices, chili powder
25 g
Garlic
100 g
Nuts, walnuts, english
2 tsp
ground cumin
1 tsp
Leavening agents, baking powder, low-sodium
5 tbsp
coriander seed powder
20 g
MAGGI® Chicken Bouillon
1 tbsp
Olive oil
40 g
Flour
50 g
Sesame seeds
100 g
Vegetable oil, palm kernel
1 g
Water
250 g
Water
100 g
Tahini
50 mg
fresh lemon juice

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Nutrition Value

Energy
631.4 kcal
Protein
17.71 g
Carbohydrates
47.21 g
Fats
46.4 g
Information per serving
Lets Cook

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

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