الطريقة الصحيحة لعمل فلافل مقرمشة وحمص كريمي ولذيذ! Flavorful Hummus and Crunchy Falafel Recipe
وصفة الحمص والفلافل المقرمشة الصحية واللذيذة
The Perfect Healthy and Flavorful Hummus and Crunchy Falafel Recipe
مكونات:
لتحضير الحمص:
كوب من الحمص
ربع كوب زيت زيتون
ربع كوب عصير ليمون
نصف كوب صوص طحينة
فصين ثوم
ملح للتذوق
لتحضير الفلافل:
كوبين من الحمص
بصلة واحدة
ربع كوب بقدونس
ربع كوب كزبرة
ملعقة ثوم
نصف ملعقة كبيرة من الكمون والكزبرة
ملعقة صغيرة ملح
نصف ملعقة صغيرة فلفل أسود
ربع ملعقة صغيرة من صودا الخبز
الماء حسب الحاجة
زيت نباتي للقلي
للتقديم:
طماطم
خيار
بصلة
بَقدونس
صوص طحينة
الصلصة الحارة (اختياري)
زيت الزيتون
سماق
كمون
فلفل أحمر
تعليمات:
للحمص:
نقع كوبًا واحدًا من الحمص طوال الليل.
صفي الماء واغسل الحمص.
غطي الحمص بالماء.
في قدر الضغط ، اغليها على نار عالية لمدة 10 دقائق. ثم ، على نار خفيفة لمدة 50 دقيقة.
احتفظ بكوب واحد من الماء المستخدم في سلق الحمص.
ضعي الماء في الفريزر ليبرد ، واتركي الحمص يبرد إلى درجة حرارة الغرفة.
يُمزج الحمص المسلوق مع زيت الزيتون وعصير الليمون وصلصة الطحينة والملح في الخلاط.
يضاف ماء الحمص البارد تدريجياً حتى تحصل على قوام ناعم.
اتركها مغطاة ومبردة حتى وقت التقديم.
استخدمت ثلاثة أرباع ماء الحمص للحصول على قوام كريمي أكثر.
طريقة تحضير الفلافل:
نقع كوبين من الحمص طوال الليل.
صفي الماء من الحمص المنقوع.
في محضر الطعام ، اخلطي الحمص والبصل والبقدونس والكزبرة والثوم والكمون والكزبرة والملح والفلفل الأسود وصودا الخبز حتى تمتزج جيدًا.
تأكد من أن قوام الفلافل ليس مفتت جدًا واينما متماسكة . خلاف ذلك ، أضف القليل من الماء.
استخدم قالب الفلافل لتشكيل الفلافل.
اقلي الفلافل في زيت نباتي ساخن على نار متوسطة حتى يصبح لونها بنياً ذهبياً ومقرمشاً.
استنزاف على منشفة ورقية.
للتقديم:
طبق الحمص في وعاء ، وصفة الحمص الصحية اللذيذة والفلافل المقرمشة
أضيفي مكعبات الطماطم والخيار والبصل والبقدونس فوق الحمص.
اهرس القليل من الفلافل في الأعلى.
رش صلصة الطحينة والصلصة الحارة (اختياري) وزيت الزيتون في الأعلى.
نرش السماق والكمون والفلفل الحلو فوق الفلافل والحمص.
تقدم مع خبز البيتا واستمتع!
ملحوظة: يمكنك أيضًا تقديم الحمص بزيت الزيتون فقط ، بدون إضافات ، أو تقديم الفلافل كطبق جانبي.
Ingredients:
For the Hummus:
One cup of chickpeas
One-fourth cup of olive oil
One-fourth cup of lemon juice
Half a cup of tahini sauce
Two cloves of garlic
Salt to taste
For the Falafel:
Two cups of chickpeas
One onion
One-fourth cup of parsley
One-fourth cup of coriander
One tablespoon of garlic
Half a tablespoon each of cumin and coriander
One teaspoon of salt
Half a teaspoon of black pepper
One-fourth teaspoon of baking soda
Water as needed
Vegetable oil for frying
For Serving:
Tomatoes
Cucumber
Onion
Parsley
Tahini sauce
Hot sauce (optional)
Olive oil
Sumac
Cumin
Paprika
Instructions:
For Hummus:
Soak one cup of chickpeas overnight.
Strain the water and wash the chickpeas.
Cover the chickpeas with water.
In a pressure cooker, boil it over high heat for 10 minutes. Then, over low heat for 50 minutes.
Save one cup of the water used to boil the chickpeas.
Put the water in the freezer to cool, and let the chickpeas cool down to room temperature.
Blend the boiled chickpeas, olive oil, lemon juice, tahini sauce,two cloves of garlic, and salt in a blender.
Add the cold chickpea water gradually until you get a smooth consistency.
Keep it covered and refrigerated until serving time.
Use three fourths of the chickpea water for a creamier texture.
For Falafel:
Soak two cups of chickpeas overnight.
Strain the water from the soaked chickpeas.
In a food processor, blend the chickpeas, onion, parsley, coriander, garlic, cumin, coriander, salt, black pepper, and baking soda until well combined.
Make sure the falafel consistency is not too brittle. Otherwise, add a little bit of water.
Use a falafel mold to shape the falafel.
Fry the falafel in hot vegetable oil over medium heat until golden brown and crispy.
Drain on a paper towel.
For Serving:
Plate the hummus in a bowl.The Perfect Healthy and Flavorful hummus and Crunchy falafel recipe
Add diced tomatoes, cucumber, onion, and parsley on top of the hummus.
Crush a few falafels on top.
Drizzle tahini sauce, hot sauce (optional), and olive oil on top.
Sprinkle sumac, cumin, and paprika on top of the falafel and hummus.
Serve with pita bread and enjoy!
Note: You can also serve the hummus with olive oil only, without the toppings, or serve the falafel as a side dish.
#falafel
#hummus
#delicious
#tasty
#فلالفل
#حمص
Style: Grilled Lebanese Flatbread | The New York Times
Mark Bittman grills Lebanese flatbread, which makes a great snack with hummus or baba ghanouj while you're cooking the rest of your meal.
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Style: Grilled Lebanese Flatbread - nytimes.com/video
How to Make Falafel? Falafel Recipe That Will Make You So Happy Every Time!
Today I have the best falafel recipe for you! You just need some small tricks to make this crispy, delicious gluten free and vegan miracle. We made a delicious plate with the hummus and spoon salad as supporting actors, also not forgetting the deliciously crunchy simit! Enjoy today's episode and don't forget to let us know what you think down in the comment section! ????
#Falafel #Hummus #Homemade
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Ingredients:
250 g dried chickpeas, (or 125 g dry chickpeas + 125 g dry broad beans)
1 pack (10 g, 1 tablespoon) of baking powder
1 small onion (120 g), roughly chopped
4 cloves of garlic
12 sprigs of coriander
10 sprigs of parsley
6 sprigs of dill
3 pinches of ground cinnamon
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon hot paprika
3 whole cloves
1 levelled tablespoon baking powder
2 tablespoons sesame seeds
Hazelnut oil (or sunflower oil, grapeseed oil), for frying
Sides:
Hummus (check the link for the recipe,
Spoon salad (you can find the recipe down below)
2 simits, halved (simit is a type of bread coated with molasses and covered in sesame seeds, but you can use pita as well)
Thick, savoury yoghurt or labneh
Pickled cucumbers
Sumac, to garnish
Method:
• Soak the chickpeas with a tablespoon of baking powder for 20 hours. If you don’t want to wait, place the chickpeas in a pressure cooker and fill with water up to the level of the chickpeas. Cook for 5-8 minutes on high heat and high pressure. This works like soaking overnight but the falafel texture will be smoother (puree-like) compared to soaking overnight.
• Drain the chickpeas and place in your food processor.
• Grind the whole cloves by using a pestle and mortar.
• Add in the onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 levelled teaspoon baking powder and cloves.
• Pulse until the mixture is finely chopped and blended, scraping down the sides of the processor if needed. Be careful not to over pulse and turn it into a smooth, doughy texture.
• Mix in the sesame seeds and refrigerate for an hour.
• Shape the mixture into 16 patties by using a falafel scoop or a mocha pot funnel-my invention! -. You can also use your hands to shape them into 1,5-2 cm (~½ in.) thick patties. Oil the funnel and your hands, if the mixture is sticky.
• Pour the oil into a large frying pan to a depth of 4-5 cm (~2 in.) The oil should fully cover the falafels while frying-.
• Heat the oil to 180 C (355 F). You can check the temperature by using a thermometer or dip the handle of a wooden spoon and count to ten. If you can see bubbles, it is at the right temperature. If bubbles come out earlier, it means the oil is too hot. If bubbles come out later, it is not hot enough yet.
• Place half of the patties into the hot oil carefully and fry for 5-6 minutes until crispy and brown. Turn them occasionally and transfer to a sieve or paper towel. Fry the second batch.
• To serve falafel, halve the simit and spread some hummus on it. Top with spoon salad and place the falafels. Finally add some yoghurt on the falafels and sprinkle some sumac. For a classic dish, serve with hummus, spoon salad, pickles, pita, greens and lemon.
Spoon salad:
2 medium tomatoes, finely chopped
4 green pepper, finely chopped (or 1 large bell pepper)
1 medium onion, finely chopped
10 sprigs of parsley, finely chopped
½ lemon
4 tablespoons extra virgin olive oil
Salt
Red pepper flakes
• Mix the tomatoes, green pepper, onion and parsley in a bowl. Season with salt and red pepper flakes. Squeeze the lemon and pour in the olive oil. Give it a good mix and ready! You can also add a cucumber if making this salad in summer.
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NYC Cheap Eats : Falafel Tanami
NYC Cheap Eats - Falafel Tanami - Part 4 of 10 affordable eats from the recently released NY Times 100 Best Restaurant list! While most places on the list are at higher price points, this series highlights a few gems marked with only one $ sign.
Pete Wells calls the falafel here extraordinary and we’d certainly agree! Falafel pita $8, falafel plate $16 (falafel, two pita, hummus plate, pickles and veggies) and sabich $9. Can’t wait to get back to this one!
???? Falafel Tanami, 1305 E 17th St, Brooklyn, NY 11230
FALAFEL SPICE LENTIL SALAD SANDWICH | Vegan Richa Recipes
FALAFEL SPICE LENTIL SALAD SANDWICH
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Why make just Chickpea salad sandwiches when you can whip up this Falafel Spice Lentil Salad Sandwich with lemony tahini dressing! Lentils spiced with falafel spices & pickles, serve in sandwich or pita bread. Vegan Soyfree Recipe. Can be made gluten-free with a gluten-free wrap or bread.
You can make the lentil mixture into a falafel. Use zest of half a lemon instead of juice, add breadcrumbs, mash and mix to make a dry mix. form flat balls and bake or pan fry. Serve over greens or lettuce, with pickles and the lemon tahini dressing. You can also use chickpeas, split peas or other cooked beans instead of lentils. Adjust the spice, salt and tang as the larger beans will need more. This recipe is oil-free if your tahini is oil-free.
Serve this as a sandwich, in a pita bread or wrap or taco or a bowl of greens and roasted veggies.
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New York Street Style Falafel over Rice
Ingredients Falafel:
Chickpeas- 1 cup (overnight soaked)
Cilantro leaves and/or Parsley leaves - 1.5
Garlic - 2 cloves
Green chilli - 1
Pepper- 1 tsp
Cumin- 1 tsp
Coriander seeds - 1 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Lemon Juice - 1 Tbsp
Salt to taste
Rice:
Basmati rice - 1 cup
Butter - 1 Tbsp
Onion - 1/2
Garlic - 2 cloves
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Clove - 2
Cardamom - 2
Lemon juice - 1/2
Salt to taste
Waiter - 1.5 to 2 cup
White Sauce :
Curd/Yogurt - 3 Tbsp
Mayonnaise - 3 Tbsp
Parsley flakes - tsp
Pepper powder - 1 tsp
Vinegar - Tbsp
Lemon juice - 1 Tbsp
Salt to taste
Red Sauce :
Chilli flakes - 3 Tbsp
Tomato - 1/2
Ketchup- 2 Tbsp
Olive oil - 2 Tbsp
Vinegar- 1 Tbsp
Salt to taste
Salt to taste