John Myers
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Falafel A’la Emari
The perfect falafel a’la emari recipe with a picture and simple step-by-step instructions.
Spices
- 1 teaspoon Baking powder
- 200 ml Water
- 1 whole Sweet peppers red
- 1 small Spring onion
- 4 tablespoon Parsley
- 10 piece Pitted dates
- 2 Toes Garlic
- 2 tablespoon Tomato paste
- 3 tablespoon Soy yogurt
- 3 tablespoon Lemon juice
- 3 tablespoon Salt and pepper
- 2 Knife point Turmeric
- 2 Knife point Sweet paprika
- 1 Knife point Ground cumin
- 1 Knife point Coriander
- 1 Knife point Marakesh spice
- 1 Breath Chilli from the mill
anything else…
- 1 Breath Oil for frying
Preparations
- Cut the red peppers into the smallest cubes – finely chop the spring onions – cut the dates into the smallest cubes – finely chop the parsley – Planned TRIAL: next time you may not use the onions and peppers raw but roast them briefly
preparation
- Mix chickpea flour with baking powder and then stir with water – add chopped parsley – add prepared spring onion, diced paprika, diced date – press garlic through the press – add all of the above-mentioned spices – add tomato paste, yoghurt and lemon juice and mix everything well – by hand knead to a homogeneous mass – finally let the mass rest for a while
- then balls are rolled and these are quickly baked in plenty of hot oil – place the fully baked falafels on kitchen rolls to soak up excess fat
serve and decorate
- The falafels were served on a marinated bed of lettuce – there was also a spicy (soy) yoghurt dip … just mix the yoghurt and lemon juice, salt, pepper and a little mustard well and serve with the falafels – spread a little balsamic cream over the plate as a decoration … mhhhh
my conclusion:
- the dates give the falafels a fruity, interesting, piquant, sweet and sour oriental note
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