Falafel is one of the best foods I know and sometimes it is fun to vary the taste, like here, where I used carrot in the batter. Very good and perfect with pita with hummus.
Carrot Falafel
15 pcs
3 dl boiled carrots
1 can chickpeas, drain and rinsed
3/4 dl ground pumpkin seeds, raw
0.5 tbsp psyllium husk powder
0,5 tsp salt
0.5 tsp cumin
1/4 tsp paprika
1 tsp chili peanut butter
0,5 dl parsley, chopped
In a food processor mix carrot and chickpeas. Stir in the remaining ingredients. Taste the mixture and add spices if needed. Form the batter into balls and flatten them slightly. Put them on a baking sheet lined with an oiled parchment paper. Bake at 200 C for about 20 minutes.
Morot Falafel
15 st
3 dl kokt morot
1 burk kikärtor, sköljda
3/4 dl malda pumpafrön
0,5 msk psylliumskalpulver
0,5 tsk salt
0,5 tsk spiskummin
1/4 tsk paprika
1 tsk chili jordnötssmör
0,5 dl persilja, hackad
Blanda i en matberedare morot och kikärter. Blanda i de övriga ingredienserna. Smaka på blandningen och tillsätt kryddor om det behövs. Forma smeten till bollar och platta dem något. Lägg dem på en bakplåt med oljat bakplåtspapper. Grädda vid 200 C i ca 20 minuter.
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