As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Falafel in the Middle East is served in pita bread and covered with spicy tahini sauce. Source: Martha Stewart Living, October 2000, 6 servings. Ingredients: 1 can (15 1/2 ounces) chickpeas, drained and rinsed, 2 cloves garlic, peeled and roughly chopped, 1/4 cup roughly chopped red onion, plus 1 small red onion, sliced 1/8 inch thick, 1/4 cup roughly chopped fresh flat-leaf parsley, 1/4 cup roughly chopped fresh cilantro, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon sweet paprika, 1/2 teaspoon salt, 2 tablespoons fresh lemon juice, 1 tablespoon tahini, 1 large egg, lightly beaten, 2 tablespoons all-purpose flour, 1/4 cup shelled sesame seeds, toasted, 1/2 cup vegetable oil, 3 pitas, halved, 1 small head lettuce (such as Bibb or Boston), 2 medium tomatoes, sliced, 1 recipe hot tahini sauce. Directions: 1. Put half the chickpeas in a food processor; pulse until coarsely chopped. Set aside in a bowl. Add the remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini to the food processor. Process until a coarse paste forms, about 30 seconds. Add to the bowl with the chopped chickpeas. Add the egg and flour and stir until combined. Shape into 12 two-inch patties. 2. Heat the oil in a large skillet over medium heat. Add the patties. Cook until golden brown, 3 to 4 minutes per side. Remove from the oil. Place on a paper-lined baking sheet. 3. Fill the pitas with the lettuce, tomatoes, onion, and falafel. Drizzle with the tahini sauce; serve.
26.04.2023 @ 21:59
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Falafel in the Middle East is served in pita bread and covered with spicy tahini sauce. Source: Martha Stewart Living, October 2000, 6 servings. Ingredients: 1 can (15 1/2 ounces) chickpeas, drained and rinsed, 2 cloves garlic, peeled and roughly chopped, 1/4 cup roughly chopped red onion, plus 1 small red onion, sliced 1/8 inch thick, 1/4 cup roughly chopped fresh flat-leaf parsley, 1/4 cup roughly chopped fresh cilantro, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon sweet paprika, 1/2 teaspoon salt, 2 tablespoons fresh lemon juice, 1 tablespoon tahini, 1 large egg, lightly beaten, 2 tablespoons all-purpose flour, 1/4 cup shelled sesame seeds, toasted, 1/2 cup vegetable oil, 3 pitas, halved, 1 small head lettuce (such as Bibb or Boston), 2 medium tomatoes, sliced, 1 recipe hot tahini sauce. Directions: 1. Put half the chickpeas in a food processor; pulse until coarsely chopped. Set aside in a bowl. Add the remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini to the food processor. Process until a coarse paste forms, about 30 seconds. Add to the bowl with the chopped chickpeas. Add the egg and flour and stir until combined. Shape into 12 two-inch patties. 2. Heat the oil in a large skillet over medium heat. Add the patties. Cook until golden brown, 3 to 4 minutes per side. Remove from the oil. Place on a paper-lined baking sheet. 3. Fill the pitas with the lettuce, tomatoes, onion, and falafel. Drizzle with the tahini sauce; serve.