- 1.25 cups dried chickpeas
- 4 cups Water
- 1 medium Onion
- 3 tablespoons fresh parsley
- 3 tablespoons Coriander leaves
- 1 teaspoon Chilli flakes
- 6 cloves Garlic
- 1 cup Walnuts
- 2 teaspoons ground cumin
- 1 teaspoon Baking powder
- 5 tablespoons Coriander seeds
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 1 tablespoon Extra virgin olive oil
- 4 tablespoons All purpose flour
- 1 cup Sesame seeds
- 1 cup Vegetable oil
- For Tahina Sauce:
- 1 cup Water
- 100 g Tahini
- 50 ml lemon juice
Chick Pea and Walnut Falafel
INGREDIENTS
Chick Pea and Walnut Falafel with
Chick Pea and Walnut Falafel with 
- 1.25 cups dried chickpeas
- 4 cups Water
- 1 medium Onion
- 3 tablespoons fresh parsley
- 3 tablespoons Coriander leaves
- 1 teaspoon Chilli flakes
- 6 cloves Garlic
- 1 cup Walnuts
- 2 teaspoons ground cumin
- 1 teaspoon Baking powder
- 5 tablespoons Coriander seeds
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 1 tablespoon Extra virgin olive oil
- 4 tablespoons All purpose flour
- 1 cup Sesame seeds
- 1 cup Vegetable oil
- For Tahina Sauce:
- 1 cup Water
- 100 g Tahini
- 50 ml lemon juice
NUTRITIONAL INFORMATION
Chick Pea and Walnut Falafel with
Chick Pea and Walnut Falafel with
- Energy 641 (Kcal)
- Protein 18 (g)
- Total Fat 48 (g)
HOW TO PREPARE
Chick Pea and Walnut Falafel with
Chick Pea and Walnut Falafel with
1
Soak Chick peas in Cold Water for at least 4 hours.
2
Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.
3
In a food processor combine the remaining Chick Peas, Onion, Parsley, Coriander, Garlic, Peppers, Walnuts, Cumin, Baking powder, and Coriander seeds, and Olive oil and process to a grainy paste (about 3-4 minutes). Transfer to the mixing bowl and mix in the Chicken Stock.
4
Dissolve MAGGI Chicken Stock cubes in Hot Water, add and mix into the mixture.
5
Combine the contents from the food processor to the original half of the chopped chick peas and mix.
6
Add Flour to the mix until the mixture holds the shape of a small ball.
7
Form the dough into the size of golf balls, roll in Sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.
8
Deep fry in hot vegetable oil until brown (float to the top).
9
Cool on kitchen paper and serve warm.
10
For Preparing the Tahina Sauce: Whisk Tahina and Water together until smooth. Add Lemon juice and continue mixing. Add more water for a thinner sauce
REVIEWS
Chick Pea and Walnut Falafel with
