Spiced and Herbed Falafel Patties

Informations supplémentaires

35 min. | 660 kcal | easy | Needs a food processor, Vegetarian | Printable version

1. Setup Grate the carrots. Thinly slice the onion. Roughly chop the herbs. Drain and rinse the chickpeas.

2. Cook the rice Bring a pot with 1.5 ^2P | 2 ^3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Add salt and pepper, to taste.

3. Make the patties Place the chickpeas, half of the herbs, half of the red onion, 3/4 of the spices, the garlic and 1/4 |1/3 cup of oil in a food processor. Add salt and pepper. Pulse until a homogeneous mixture is obtained. Put in a bowl, add the flour and mix. Warm up a drizzle of oil in a pan over medium-high heat. Form patties with the mixture, put them in the pan and flatten them slightly. Cook 3-4 minutes on each side or until they're browned. Reduce the heat if the oil becomes too smoky. The patties will be delicate.

4. Make the salad While the patties cook, mix the carrots with the remaining onions and herbs, the sumac, a drizzle of oil, some salt and some pepper. If you find the onion taste too strong, soak them in cold water for 3-5 minutes before assembling the salad.

5. Make the sauce Mix the yogurt with the tahini, the rest of the spices, 3 ^2P | 5 ^3P tbsp. of water, some salt and some pepper.

6. Plate your dish Serve the patties with the tahini sauce, the rice and the salad. Bon appétit!

1unitChickpeas

2unitGarlic Clove(s)

2unitFresh Parsley and Dill

80mlAll-Purpose Flour

140gBasmati Rice

2unitCarrot(s)

1unitRed Onion(s)

5mlSumac

12.5gSpice Mix (cumin powder,curry powder,coriander powder)

30mlTahini Sauce

1unitGreek Yogourt 2%

What you need Pan, Spatula, Bowls, Food processor.

660 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 116g

39%

fat 13g

20%

cholesterol 2mg

fiber 14g

56%

protein 23g

saturated 2g

10%

sodium 337mg

14%

sugar 16g

trans 0g