Falafel s omáčkou Tahini
Podávejte tento tradiční falafel Michael Michael Schwartz Michael Schwartz, který se nachází uvnitř pita chleba pro spokojený sendvič nebo sám jako bílý předkrm.
Zdroj: Martha Stewart Show, únor 2011
Výtěžek
Podávejte tento tradiční falafel Michael Michael Schwartz Michael Schwartz, který se nachází uvnitř pita chleba pro spokojený sendvič nebo sám jako bílý předkrm.
Zdroj: Martha Stewart Show, únor 2011
Výtěžek
Gustavo
27.04.2023 @ 08:52
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Serve this traditional falafel by Michael Michael Schwartz, which is nestled inside pita bread for a satisfying sandwich or on its own as a white appetizer. Source: Martha Stewart Show, February 2011. Makes about 2 dozen falafel. Yield. Ingredients: 2 cups dried chickpeas, picked over and rinsed; 1 small red onion, roughly chopped; 4 cloves garlic, smashed; 1/2 cup roughly chopped fresh flat-leaf parsley; 1/2 cup roughly chopped fresh cilantro; 1/2 cup roughly chopped fresh mint; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon baking powder; 1 1/2 tablespoons coarse salt; 1 1/2 teaspoons freshly ground black pepper; canola oil, for frying; tahini sauce; quick-pickled vegetables. Instructions: 1. Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until chickpeas have swelled and doubled in size, at least 12 hours and up to 24. Drain and rinse thoroughly. 2. Transfer rinsed chickpeas to bowl of a food processor and pulse until ground to a paste (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is puréed, scraping down sides as needed. Falafel mixture can be made up to 3 to 4 days ahead and stored in an airtight container until ready to use. 3. Fill an electric countertop fryer or a deep, heavy pot with 3 inches of oil. Heat until it reaches 350 degrees on a candy thermometer. Using your hands, shape falafel mixture into 1 3/4-inch balls, pressing firmly to prevent falafel from falling apart during frying. 4. Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently stretching them out so they dont stick to the bottom. Fry, turning as needed, until crust is deep golden brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined