Iraqi Falafel Sandwich
Ingrédients
Farine blanche0.5 cup
Huile d'olive1 teaspoon
Levure1 teaspoon
Sucre0.5 teaspoon
Sel1 teaspoon- Warm water0.5 cup
- Chickpeas, soaked for a whole day0.5 cup
Ail2 cloves- Celery, stalks4 stalks
- Vegetable oil for frying4 tablespoons
- Sel1 teaspoon
Épices1 teaspoon
Bicarbonate de soude1 teaspoon
Eau2 tablespoons
Jus de citron0.5 teaspoon- Sel1 teaspoon
- Fenugreek, ground2 teaspoons
Curcuma1 teaspoon
Paprika0.5 teaspoon
Mesures
- 1
To make the bread, in 1/2 cup of warm water, add the sugar and yeast, cover, and let it sit for 15 minutes in a warm place.
15 minutes - 2
In a bowl, sift the flour, add the salt, oil, and yeast mixture, and knead well. Then add a little water as needed for the dough consistency and continue kneading until you have a firm dough. Let it rise for an hour in a warm place.
60 minutesMatériel requis:🍳Bowl - 3
Shape the dough into balls and let them rest for 5 minutes, then reshape them into Iraqi bread or circles as desired.
5 minutes - 4
Cover the dough pieces and place them in a warm place for two hours, then place them in a preheated oven to bake and brown.
120 minutes - 5
To make the falafel, in a food processor, combine all the ingredients except for the oil and blend well. Then shape the mixture into circles and fry in a pan with oil, then remove and place on a plate.
10 minutesMatériel requis:🍳Food Processor
Poêle à frire - 6
To make the sauce, in a small bowl, combine all the ingredients and mix well. Then add water and stir to achieve the desired thickness (slightly thick).
5 minutesMatériel requis:🍳Small Bowl - 7
Open the bread, place the falafel pieces, sauce, and mixed salad, then close the bread and serve the falafel sandwich hot.
5 minutes
Faits nutritionnels
Farine blanchepour 100gHuile d'olivepour 100gLevurepour 100gSucrepour 100gSelpour 100gAilpour 100gSelpour 100gÉpicespour 100gEaupour 100gJus de citronpour 100gSelpour 100gCurcumapour 100gPaprikapour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.