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Falafels and hummus with beet and pepper 

Written by FDM

It’s a recipe to enrich our taste buds: falafel and hummus with beet and pepper. Prepare your aprons because we’re about to get started!

Ingredients

pepper hummus

– 150 g red peppers

– 300 g chickpeas

– 5 g of cumin

– Noor Fez olive oil

– Salt and pepper

– Zest and lemon juice

– Black sesame

– Coriander and parsley

Hummus beetroot

– 200 g beets

– 300 g chickpeas

– 5 g of cumin

– Noor Fez olive oil

– Salt and pepper

– Zest and lemon juice

– White sesame

– Coriander and parsley

Falafel

– 200 g medium chickpeas

– 10 g fresh garlic

– 50 g fresh parsley

– 30 g white sesame

– Cumin

– Salt and pepper

– 10 cl of Noor Fez olive oil

Preparation

pepper hummus

Soak the chickpeas the day before. Cook them in boiling water, then cool and drain 1h before the preparation begins.

Cook the peppers in the oven at 180 ° for 20 min, with salt and pepper lightly drizzled with olive oil. Recover pepper flesh by removing skin and pips. Mix the chickpeas with the pepper flesh. Ridding in a salad bowl

Add salt, pepper, cumin, olive oil, lemon juice and zest, black sesame, coriander and parsley. Season to taste.

hummus beetroot

Wash the beets and cook them with the skin in water until they are completely cooked. Cool the beets under cold water until they cool. Remove the skin and cut it into pieces. Put the chickpeas to cook in boiling water. After cooking, leave them to cool under cold water and drain them 1 hour before the beginning of the preparation. Mix them with the beetroot and mix until smooth. In a salad bowl. Add salt, pepper, cumin, olive oil, lemon juice and zest, white sesame, coriander, and parsley. Season to taste.

Falafel

Soak the chickpeas the day before. Peel the garlic beat and wash the parsley. Drain the chickpeas 1 hour before making the recipe. Spread chickpeas in a blender with garlic and parsley. To get rid of in a salad bowl.

Add sesame, Noor Fez olive oil, cumin. Season to taste with salt and pepper. Let stand 3 hours before working. Set the fryer to heat at 180 °.

Form balls 3 cm in diameter. Soak the balls in the hot oil until you get a dark blonde color. Arrange for a few seconds on paper towels to remove excess oil.

Chef’s tip:

All you have to do is dip the falafel in the hummus washed down with Noor Fez olive oil.

Chef David Lorans Recipe

Organic Kitchen Restaurant

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