Mushroom falafel

• 1 cup (50 g) parsley leaves and stems
• 2 cloves garlic
• 4 spring onions, white and light green parts
• 3 cups (800gr chickpeas), canned or pre-cooked
• 1 teaspoon dried oregano, cumin and sea salt
• ½ teaspoon of black pepper and smoked paprika
• 300g mushrooms
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 2 tablespoons of buckwheat flour (or any other)
To apply: pita, tortillas, tomatoes, pickled cucumbers, radishes, lettuce, lemon tahini, lemon slices
Cooking method:
Recipe for cooking falafel using a blender, but you can chop everything by hand, knead and chickpeas.
1. Preheat oven to 200 degrees. Cover the pan with parchment paper 2.
2. Grind in a blender parsley, garlic and green onions, then add the chickpeas and spices and mix to the consistency of a paste to close – not too textured and not too smooth. Spoon a lot in a large bowl.
3. Add mushrooms in a blender and grind a few taps until mushrooms are chopped. Transfer the mushrooms to the weight of chick-pea, add oil, sesame seeds and flour. Mix by hand or with a spoon.
4. Form of the mass balls and arrange on a baking sheet. Drizzle with oil and bake for about 25 minutes, or until they are firm and golden.
5. Serve warm or at room temperature in a pita bread with lettuce, cucumbers, radish and lemon tehina.

Bon Appetit!

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2 комментария to “Mushroom falafel”

  1. hey buddy, this is a quite exciting post

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