Drive away with green broad beans and ricotta
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Falafel Chickpea turmeric and basil, served with tomato pesto
Falafel Chickpea turmeric and basil, served with tomato pesto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
An alternative version of falafel and vegan chickpea be enjoyed along with a sauce full of flavor:
preparation
step 1
In the mixer put your chickpeas, a dolium wire, the shallot into small pieces, turmeric, 50 gr. basil, a pinch of salt and pepper and blend together until you have a smooth and firm dough
step 2
At this point refrigerate for a 15in minutes until the compact further.
step 3
After this short rest formed balls of dough with your hands and sprinkle with chickpea flour bread.
step 4
Put your meatballs on baking sheet covered with parchment paper and bake in preheated oven at 180 degrees for about 15-20 minutes, until they are golden.
step 5
Put in a blender the tomatoes, olives, pistachios, pine nuts, 50g of basil and a tablespoon of olive oil and blend it all until a creamy sauce to be served cold.
step 6
As an aperitif, the falafel are great too cold, if you serve them instead as a second, I think are better suited lukewarm. However, both variants are great! Enjoy your meal