Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer - Falafel ist ein traditionelles Gericht aus dem Nahen Osten, das aus knusprig frittierten Kichererbsenbällchen besteht. Nicht nur ist es köstlich, sondern es ist auch nährstoffreich und einfach zuzubereiten. In diesem Artikel werde ich Ihnen ein unkompliziertes Falafel-Rezept vorstellen, das Sie bequem von zu Hause aus ausprobieren können.

Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer

For tahini Ingredients: White sesame seeds 2 cups Olive oil 1/4th cup -½ cup Salt to taste Method: Set a pan on medium heat, add the white sesame seeds and toast them until they release their aroma and the colour changes slightly. Make sure not to over toast the seeds. Immediately transfer the toasted sesame seeds in a blending jar and blend while the sesame seeds are warm, while the blending process, the sesame seeds will leave their own oil as they are warm and it will turn into thick paste. Further add 1/4th - ½ cup olive oil gradually to make a semi thick fine paste. The quantity of olive oil may differ on your mixer grinder. Once the paste is made, season with salt and blend again. Homemade Tahini is ready! Cool down to room temperature and store in an airtight container, refrigerate in the fridge, it stays good for about a month.

For hummus Ingredients: Chickpeas 1 cups (soak for 7-8 hours) Salt to taste Ice cubes 1-2 nos. Garlic 2-3 cloves Homemade Tahini paste 1/3rd cup Lemon juice 1 tbsp Olive oil 2 tbsp Method: Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water. Transfer the soaked chickpea in a pressure cooker, along with it, add salt to taste and fill water up to 1 inch above the chickpea surface. Pressure cook the chickpea for 3-4 whistles on medium heat. After the Whistles, switch off the flame and let the cooker depressurize naturally to open the lid. The chickpea should be completely cooked. Strain the chickpea and reserve the water for later use and allow the cooked chickpea to cool down. Further, transfer the cooked chickpea in a blending jar, and further add 1 cup of reserved chickpea water, ice cubes and garlic cloves, grind to a fine paste while adding additional 1- 1.5 cup reserved chickpea water, add the water gradually while grinding. Further, add homemade Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until it’s smooth in texture. Hummus is ready, refrigerate until it’s used.

For falafal Ingredients: Chickpeas (Kabuli chana) 1 cup Onions ½ cup (diced) Garlic 6-7 cloves Green chillies 2-3 nos. Parsley 1 cup packed Fresh coriander ½ cup packed Fresh mint few sprigs Spring onions greens 1/3rd cup Jeera powder 1 tbsp Dhaniya powder 1 tbsp Lal mirch powder 1 tbsp Salt to taste Black pepper a pinch Olive oil 1-2 tbsp Sesame seeds 1-2 tbsp Flour 2-3 tbsp Oil for frying Method: Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water and transfer in a food processor. Further add the remaining ingredients (until sesame seeds) and blend using a pulse mode. Make sure to grind in intervals and not continuously. Open the jar lid and scrap the sides to grind the mixture evenly into a coarse mixture. Add olive oil gradually while blending. Make sure the mixture should neither be too coarse nor too pasty. If in case you do not have a food processor use a mixer grinder and blend the mixture, make sure to do it in batches to ease the work and make sure to keep the mixture coarse and not pasty. Once the mixture is grinded coarsely add flour and sesame seeds, mix well and refrigerate for 2-3 hours. While it’s resting you can make other components of the recipe. After the rest in the refrigerator add, remove and add 1 TSP of baking soda and mix well. Dip your fingers in cold water and take a spoonful of mixture and shape into tikki. Set a wok on medium heat and heat oil for frying, fry the tikki in hot oil on medium heat until it’s crisp and golden brown. Fry all the tikkis in the same way.

For salad Ingredients: Fresh lettuce ½ cup Tomatoes ½ cup Onions ½ cup Cucumber ½ cup Fresh coriander ⅓ cup Lemon juice 2 TSP Salt to taste Black pepper a pinch Olive oil 1 TSP Methods: Add all the ingredients in a mixing bowl and mix well, refrigerate until it’s served.

Assembly For wraps Ingredients: Pita bread Hummus Fried falafel Salad Garlic sauce Hot sauce Method: Spread efficient amount of hummus over the pita bread, place the fried falafel, salad and drizzle some garlic dip and hot dip. Roll and serve immediately.

For bowl Ingredients: Hummus Fried falafel Salad Pita bread Method: Spread a portion full of hummus in a bowl, place the salad, some fried falafel, drizzle some garlic dip and hot dip, place some pita bread aside, add some olive oil and olives and sprinkle some red chilli powder over the hummus. Seve immediately.

Garlic Dip video link - https://youtu.be/YVB8z9rRIVg?t=368 Hot sauce video link - https://youtu.be/YVB8z9rRIVg?t=304 Pita bread - https://youtu.be/YVB8z9rRIVg?t=102

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Falafel stellen eine gesunde und köstliche Alternative zu Hackbällchen dar und sind perfekt für Vegetarier und Veganer. Beim Frittieren wird die äußere Schicht der Kichererbsenbällchen knusprig, während die Innenseite weich und saftig bleibt. Dieses unkomplizierte Rezept für Falafel ist eine großartige Möglichkeit, dieses klassische Gericht zu Hause zuzubereiten und Ihren Gästen anzubieten. Versuchen Sie es und lassen Sie sich von dem köstlichen Geschmack überraschen!