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  3. Green herb falafel with hummus

Green herb falafel with hummus

Ȑ
Difficulty
Low
ȑ
Time
90 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

1 bunch mint
1 bunch parsley
1 clove garlic
1 as needed onion
1 clove garlic
1 small red pepper
1 tsp. salt
0.5 cup flour
0.5 stalk of celery
0.5 tsp. baking powder
125 grams light tahini paste
100 ml lemon juice
2 tsp. baking powder
2 tsp. ground cumin
250 grams chickpeas
250 grams dried broad beans
250 grams dried chickpeas
 as needed ground cumin
 as needed oil
 as needed olive oil
 to taste seasoning
 pinch of nutmeg
 to taste salt


Instructions

STEP 1/8

For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.

STEP 2/8

On the following day, strain and rinse the peas and beans.

STEP 3/8

Clean the celery, peel the onion, halve the red pepper then core and wash it, wash the fresh herbs. Finely chop all ingredients with salt, pepper, cumin, nutmeg, garlic, baking powder and flour using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert. Season the mass to taste.

STEP 4/8

Using your hands, form small balls or discs from the mass and place them on a baking tray covered with baking paper. Place in the refrigerator for 1 hour.

STEP 5/8

Heat a pan with vegetable oil. When the oil is hot, fry the falafels on each side for 2-3 minutes until golden brown, remove from the pan and place on a plate covered with paper towels

STEP 6/8

For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.

STEP 7/8

Season the cream with salt and cumin, regulate the consistency with a little water – usually about 5 tbsp. is needed for a loose, fine cream.

STEP 8/8

Serve the finished hummus in shallow bowls and drizzle with a little olive oil.


This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft and the all-in-one food processor attachment.
  1. Back to homepage
  2. Recipes
  3. Green herb falafel with hummus

Green herb falafel with hummus

Ȑ
Difficulty
Low
ȑ
Time
90 min
&
Author
Kerstin Getto
lorem ipsum
Servings:2
Makes:

Ingredients


1 bunch mint
1 bunch parsley
1 clove garlic
1 as needed onion
1 clove garlic
1 small red pepper
1 tsp. salt
0.5 cup flour
0.5 stalk of celery
0.5 tsp. baking powder
125 grams light tahini paste
100 ml lemon juice
2 tsp. baking powder
2 tsp. ground cumin
250 grams chickpeas
250 grams dried broad beans
250 grams dried chickpeas
 as needed ground cumin
 as needed oil
 as needed olive oil
 to taste seasoning
 pinch of nutmeg
 to taste salt

Instructions

STEP 1/8

For the falafel, soften the chickpeas, beans and 2 tsp. baking powder in a large bowl of water overnight.

STEP 2/8

On the following day, strain and rinse the peas and beans.

STEP 3/8

Clean the celery, peel the onion, halve the red pepper then core and wash it, wash the fresh herbs. Finely chop all ingredients with salt, pepper, cumin, nutmeg, garlic, baking powder and flour using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert. Season the mass to taste.

STEP 4/8

Using your hands, form small balls or discs from the mass and place them on a baking tray covered with baking paper. Place in the refrigerator for 1 hour.

STEP 5/8

Heat a pan with vegetable oil. When the oil is hot, fry the falafels on each side for 2-3 minutes until golden brown, remove from the pan and place on a plate covered with paper towels

STEP 6/8

For the hummus, strain the chickpeas and mix into a very fine cream with the remaining ingredients using Braun’s MQ 7 blending shaft.

STEP 7/8

Season the cream with salt and cumin, regulate the consistency with a little water – usually about 5 tbsp. is needed for a loose, fine cream.

STEP 8/8

Serve the finished hummus in shallow bowls and drizzle with a little olive oil.

Notes

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