Sunday December 14th 2014, from 15.00 till 18:00, Workshop: Making Falafel
When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. It’s relatively low in fat and has no cholesterol if you fry it in heart-healthy grapeseed oil. And if you top it with veggies in a pita, it becomes a filling and nourishing meal!
The plan is to make falafel for making 270 balls on Monday afternoon in classical way:
Main recipt is based on raw chickpeas:
Ingredients
4 kg dried chickpeas
4 large onion, roughly chopped
3 chopped fresh parsley
4 chopped fresh coriander
1 tabelspoon salt
5 teaspoon dried hot red pepper
5 whole garlic
3 tabelspoon scumin
3 tabelspoons of ceriander
1 tabelspoon baking powder
Soybean or vegetable oil for frying
If someone will be interested, we can make nice food also for movie nightt on the same day in the evening: Sunday December 14th 2014, Can Dialectics Break Bricks Cinema by Jeffrey Babcock: Deadlock. Directed by Roland Klick, 1970, 88 minutes, in English. Door opens at 8pm, film begins at 9pm.
Same plan is to make also falafel from cooked peas or beans.
Ingredients
2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic,
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html?oc=linkback
