Chick Pea and Walnut Falafel
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
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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