STEEMIT IRON CHEF 2017#06 Falafel with Baga Ganoush

It's delicious falafel with baga ganoush . You would traste It!!!

For falafel:

Ingredients

100gr of dried chickpeas to crush and make chickpea flour

• Ingredients for falafel, about 20 units:
  300g dried chickpeas to hydrate
  1 small onion
  1 large garlic clove
  1 tablespoon fresh coriander
  1 tablespoon fresh parsley
  1 teaspoon cumin
  1 pinch of paprika (optional)
  1 pinch of black pepperSal to taste
  1 teaspoon of chemical yeast Royal type
  For the frying: Olive oilA frying pan or a deep saucepan.

Steps to follow

To make the falafel, you have to hydrate the chickpeas. Pour 300 gr of chickpeas in a bowl and cover with water. They will be 24 hours in soaking.

we will make dry chickpea flour with the 100 gr that we ask you.
Grind, for about 30 seconds, or until you see that the chickpeas are already made in flour. Eye that make a lot of noise .Reserve.

For the falafel, pour into the glass the chickpea
s already hydrated (well washed and drained), onion, garlic, cilantro, parsley, cumin, paprika, salt and pepper, and shred 15 seconds the lid, and with the help of the spatula, lower the re. Add a tablespoon of flour chickpeas and yeast . Must have a lumpy dough somewhat moist, easy to work with hands. Let est in the refrigerator about 30-60 minutes for the yeast to take effect and remain more juicy.

Put the chickpea flour in a dish, we will use it to give a light batter once made the balls of falafel.

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Put abundant oil to heat in a frying pan or a saucepan and fry until golden brown, remove to a plate with absorbent paper to leave there the excess oil.

For baga ganoush

Ingredients

2 large eggplants,
2 spoon tahin
2 cloves garlic,
1 spoon lemon juice,
1 spoon ground cumin,
2 spoon extra virgin olive oil,
freshly ground black pepper,
pinch of spicy paprika,
salt.

Elaboration

Wash and dry the eggplants and whole steaks in the oven for 30-40 minutes (depending on the size) to about 180º C. Once done, let them cool.

Arrange the peeled aubergines in a bowl, add two cloves of peeled garlic, tahini, lemon juice, cumin, olive oil, pepper, paprika and salt.

Grind with the mixer and taste the cream of eggplant to rectify salt or seasoning that you want to highlight.