Arab Starter

Chick Pea and Walnut Falafel

Name: Chick Pea and Walnut Falafel
Prep time: PM0.00T
Cook time: PM15.00T
Total time: PM15.00T
Cuisine: Arab

(4)

15Min

Easy

Ingredients

6 Servings

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

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

Step 1 of 10

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

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.

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

Step 4 of 10

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

Step 5 of 10

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

Step 6 of 10

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

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.

Step 8 of 10

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

Step 9 of 10

Cool on kitchen paper and serve warm.

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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Chick Pea and Walnut Falafel

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Instruction

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Step 3

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