Falafel Stuffed with Onion and Sumac

فاطمه فقوسةChef

Ingrediënten

• Chickpeas, soaked for 12 hours
  500 grams
• Peterselie
  0.3 cup
• Medium onion
  1 piece
• Pepper, Deer Horn
  0.5 piece
• Knoflook
  4 cloves
• Water
  0.3 cup
• Falafel spice
  2 tablespoons
• Zwarte peper
  1 tablespoon
• Zout
  2 tablespoons
• Baksoda
  1 teaspoon
• Large onion, finely chopped
  1 piece
• Sumak
  3 tablespoons
• Peperpasta
  1 teaspoon
• Plantenolie
  0.3 cup
• Salt to taste
  0

Stappen

1. 1

   In a pot, add oil and onion until golden, then add sumac, pepper paste, and salt, and set the filling aside.

   Benodigde hulpmiddelen:

   Pan

   5 min
2. 2

   Chop the falafel ingredients in a food processor twice, add spices and water, knead the dough, and let it rest for 15 minutes.

   Benodigde hulpmiddelen:

   🍳

   Food processor

   15 min
3. 3

   Heat a generous amount of oil, in the falafel mold, place half a falafel disc, add a teaspoon of filling, then complete forming the disc and gently place it in the oil. Repeat the process while being careful with the discs in the oil. Once cooked, place the discs on paper towels to absorb excess oil and serve.

   Benodigde hulpmiddelen:

   🍳

   Paper towels

   10 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Peterselieper 100g

Energy36 kcal

Protein3 g

Total Fat0.4 g

Carbohydrate6 g

Dietary Fiber3.3 g

Total Sugars0.9 g

Knoflookper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Waterper 100g

Water100 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Zoutper 100g

Ash100 g

Sumakper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

Peperpastaper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Plantenolieper 100g

Energy884 kcal

Total Fat100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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