INGREDIENTS

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

  • Energy 641 (Kcal)
  • Protein 18 (g)
  • Total Fat 48 (g)
HOW TO PREPARE

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

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