Тази рецепта за фалафел я приготвих спецално за участието ми в гурме рубриката на вестник Преса. Обожавам фалафелът, който приготвят на Попа в София и точно по тази причина и миналата седмица писах за египетската кухня. За родина на фалафела се смята имено Египет, но е популярен в целия Близък Изток. Представлява малко кюфте, приготвено от нахут или бакла; или както е в тази рецепта – и от двете. Добре е да използвате сух нахут, който се накисва предварително и после се смила на месомелачка.
Но ако времето ви е по-ценно, използвайте нахут от консерва и го пасирайте. Фалафелът се поднася със сос върху арабска питка.Pin It
Фалафел със сусамов тахан Recipe
От
Публикувано на : 10/26/2012
Тази рецепта за фалафел я приготвих спецално за участието ми в гурме …
Необходими продукти
- 200 грама нахут от консерва
- 150 грама бакла от консерва
- 1 яйце
- 1 глава лук дребна
- 1 скилидка чесън
- 1 ч.л. кимион прясно смлян
- 1 ч.л. сух магданоз
- 1 щипка черен пипер прясно смлян
- 1 ч.л. кориандър сух
- 1/2 ч.л. бакпулвер
- 1 ч.л. царевично нешесте
- 2 с.л. сусамов тахан
- галета или брашно за овалване
- сол на вкус
- олио за пържене
Приготвяне
- Нахутът, баклата, нарязаният на дребно лук и скилидката чесън се пасират. После се объркват заедно с яйцето.
- Прибавят се подправките и царевичното нешесте. Оформят се еднакви по големина топки, които се овалват в галета или брашно.
- Ако сместа е прекалено лепкава се прибавя още малко нешесте. Фалафелите се пържат в силно нагорещено олио. Сервират се поляти със сусамов тахан върху арабска питка.
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Казвам се Виолета Шейтанова-Дечева и съм любител в кухнята. Целта на блога ми е да вдъхновя максимално посетителите му да използват въображението си в кухнята и да не се притесняват да експериментират.
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