Felafel (Chick Pea Patties)

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Felafel (Chick Pea Patties)

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Ingredients

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1 Brown onion peeled and halved
4 cloves garlic peeled
1 bunch coriander, leaves only
1/2 bunch parsley, leaves only
1 tablespoon cumin ground
1 teaspoon Salt (I prefer Himalayan Pink)
1 teaspoon baking soda
30 grams water
Preferred oil for frying
500 grams Felafel mix (can find at Middle Eastern grocer)
** See tips below for instructions on how to make your own Felafel mix **

Tahini Sauce

100 grams Tahini paste (jar or make your own)
1 clove garlic, peeled
5 Sprigs parsley, leaves only
20 grams fresh lemon juice
salt to taste

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6

30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

** FELAFEL **

Add onion, garlic, parsley, coriander, cumin & salt into bowl, chop 10sec sp5. Scrape sides of bowl & repeat. Set paste aside in separate bowl.

Without washing the bowl, add the Felafel mix, water & baking soda, mix 20sec sp4 "Counter-clockwise operation"

Add reserved paste, combine 15sec sp4 "Counter-clockwise operation" . Texture should feel like a soft but grainy paste. Refrigerate for an hour. For a more intense flavour, leave in fridge overnight and fry the next day.

Once ready to cook, form into quenelles using two table spoons, or into patties using slightly damp hands. Drop into oil & fry until golden & firm.

You could freeze half of the batch whilst in a paste form, or once cooked. Takes only minutes to thaw out or use microwave to heat up.

** TAHINI SAUCE **

Add garlic, parsley & salt into bowl, chop 5sec sp5

Add all other ingredients & combine 20sec sp10. Taste & add salt or lemon if desired & combine 5sec sp5. If too runny, add tahini. Sauce firms up a little in the fridge.

Accessories you need

Spatula TM5/TM6
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Tip

To make your own Felafel mix:

250g dried split broad beans

250g dried chick peas

Mill on speed 10. Not too fine, you'll want it slightly coarse.

If you'd like the recipe for my Fattoush salad, let me know

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.