Main course
Felafel with hummus with Zucchi sesame seed oil
4
people
10 minutes
(cooking time)
2 hours and 30 minutes
(total time)
Difficulty
Easy
Ingredients
Dried chickpeas | 500 g |
Sesame seeds | 200 g |
SESAME SEED OIL | |
SINFONIA EXTRA VIRGIN OLIVE OIL | |
Lemon juice | |
Garlic | 2 cloves |
Onion | A half |
Parsley | 1 spring |
Cumin | 1 teaspoon |
Ground coriander | 1 teaspoon |
Bicarbonate soda | 1 teaspoon |
Salt | |
Paprika | enough |
GROUNDNUT SEED OIL |
Instructions
Soak the dried chick peas in cold water for 24 hours to soften them. At the end of the soaking time, drain and rinse the chick peas. Now put half the chick peas on to cook in a pan with plenty of salted water for about 2 hours.
In the meantime roast 100 g of sesame seeds in a non-stick frying pan for about 2 minutes, stirring often. Pour into a mortar and leave to cool until just warm. Start to crush the sesame seeds, dribbling in the sesame seed oil, to make a smooth mixture.
Blend the cooked chick peas in the mixer with a clove of garlic. Add the sesame seed paste just prepared and keep blending. Dribble in the chick peak cooking water, continuing to blend, until the hummus has the same consistency as mayonnaise. Season with a few drops of lemon juice and a pinch of salt, stir thoroughly and transfer to a bowl. Garnish the top with sesame seeds and a dusting of paprika.
Take the half the raw soaked chick peas left to one side and blend in a mixer. Coarsely chop the onion, a clove of garlic and the parsley and add to the chick peas. Season with the salt and spices, continuing to blend and dribbling in the Zucchi Sinfonia extra virgin olive oil until the mixture forms a smooth paste, soft but firm enough to shape. Taste and add salt and spices as necessary. To conclude, add the bicarbonate of soda and blend for a short time.
Heat the groundnut oil. Use a spoon to form the mixture into walnut-sized balls. Flatten them slightly and coat them with sesame seeds, then fry in hot oil until golden brown. Serve the falafel hot, accompanied by hummus and pitta bread.
In the meantime roast 100 g of sesame seeds in a non-stick frying pan for about 2 minutes, stirring often. Pour into a mortar and leave to cool until just warm. Start to crush the sesame seeds, dribbling in the sesame seed oil, to make a smooth mixture.
Blend the cooked chick peas in the mixer with a clove of garlic. Add the sesame seed paste just prepared and keep blending. Dribble in the chick peak cooking water, continuing to blend, until the hummus has the same consistency as mayonnaise. Season with a few drops of lemon juice and a pinch of salt, stir thoroughly and transfer to a bowl. Garnish the top with sesame seeds and a dusting of paprika.
Take the half the raw soaked chick peas left to one side and blend in a mixer. Coarsely chop the onion, a clove of garlic and the parsley and add to the chick peas. Season with the salt and spices, continuing to blend and dribbling in the Zucchi Sinfonia extra virgin olive oil until the mixture forms a smooth paste, soft but firm enough to shape. Taste and add salt and spices as necessary. To conclude, add the bicarbonate of soda and blend for a short time.
Heat the groundnut oil. Use a spoon to form the mixture into walnut-sized balls. Flatten them slightly and coat them with sesame seeds, then fry in hot oil until golden brown. Serve the falafel hot, accompanied by hummus and pitta bread.
