Chickpea hummus and whole-grain nachos
second courses from Italy
1 hour 15 minutes
translated by Italian with
The Falafel are legume pulps (chickpeas, beans or beans) that are served in the pie, bread and leaved bread typical of Middle Eastern countries.
First evening let the chickpeas soak in a bowl of fresh water for at least 12 hours (ndr I also experienced with chickpeas but did not succeed, no shortcuts!).
On the next day chop chickpea, onion, garlic, cumin, coriander and salt are chopped into a mixer. Pour into a bowl, cover and refrigerate for about half an hour.
Take the dough and with the damp hands form the meatballs then pour them into the grated pan.
We are now at the fork. Choose! Frits. In a pan with very hot oil. Just golden, take the oil out of the oil with a schiumarola and pour them into sesame seeds.
In the oven. Apply the falafel on oven paper and sprinkle uniformly with oil, bake for 20 minutes at 200 °, taking care to turn them half-cooked to be golden on both sides.