Lebanese falafel burgers

01. January 2017


Swiss Multiply: For 4 persons

 

Flatbread from the frying pan


Difficulty: medium
Time: +60 minutes
Allow dough to rise for 60 minutes and 15 minutes to rest covered


Ingredients

  • 400 g plain flour
  • 14 g dried yeast
  • 1/2 tsp salt
  • 300 ml water


Preparatory work

Place the flour into a large bowl. Mix the dried yeast and salt with the flour. Make a hollow in the flour.  Pour the water into it. With two fingers mix the water with the flour until the dough forms.

Then take the dough out of the bowl and knead for at least 5 minutes on the work surface lightly dusted with flour. As soon as the dough becomes smooth, it has the right consistency. Put the dough back into the bowl and cover with a cloth or cling film. In a warm place (at approx. 30°C) allow to rise for 60 minutes until the volume has doubled in size.

Then once again knead thoroughly and then allow to rest covered for another quarter of an hour.


Preparation

Form the dough into a roll and divide into eight equal pieces. Shape these into 4 mm thin, round flatbreads and bake for 2-3 minutes per side in a hot frying pan on setting 3-4 without fat.


Equipment

  • 1 mixing bowl
  • 1 frying pan (not non-stick)
     

 

Lebanese falafel burgers


Difficulty: simple


Ingredients

  • 400 g dried chickpeas, soak for at least 12 hours in plenty of water.
  • 2 small onions, peel and quarter
  • 3 garlic cloves, peel and halve
  • 2 carrots, peel and grate finely
  • 2 tbsp chopped parsley
  • 2 tbsp finely sliced chives
  • 2 red chillies, core and cut into strips
  • 2 tsp salt
  • 1 tsp ground cumin
  • Sunflower oil for frying


Preparation

Rinse chickpeas well with cold water. In 3-4 batches purée chickpeas, onions, garlic and chillis together very finely with the Swiss Chop Chop. Place the mass into a large bowl. Add the parsley, chives and grated carrots and mix and season well with salt and cumin.

Divide into balls with an ice cream scoop and shape into 1.5 cm thick burgers by hand. Fry in the non-stick frying pan in plenty of oil on medium heat on both sides for approx. 4 minutes until crispy.


To serve

Serve the falafel burgers on the spicy cabbage-carrot salad laid on the flatbreads together with the yoghurt-cucumber sauce.


Equipments

  • 2 bowls
  • 1 Swiss Chop Chop Universal Chopper
  • Non-stick frying pan
  • Spatula
  • Ice cream scoop

Tip

It is really important that the chickpeas have been well fried.

 

Yoghurt-cucumber sauce


Difficulty: simple
Time: 10 minutes
 

Ingredients

  • 1 Greek yoghurt 180 g
  • ¼ cucumber, peel, halve, core, grate or chop finely
  • 1 garlic clove, press
  • 1 tbsp chopped parsley
  • 1 tbsp finely sliced chives
  • 1 pinch sweet paprika
  • 1 pinch ground cumin
  • Freshly ground sea salt and black pepper


Preparation

Mix all ingredients into a sauce. Chill.
  

Equipment

  • Bowl
  • Garlic press
  • Fine vegetable grater

 

Spicy cabbage-carrot salad

Difficulty: simple
Time: 30 minutes
 

Ingredients

  • 1 white cabbage approx. 800-900 g, quarter, slice into fine strips with the mandolin. Do not include the stem when slicing.
  • 2 carrots, peel, grate finely
  • 2 red chilli peppers, core, cut into fine strips
  • 100 g cherry tomatoes, wash, halve

Ingredients sauce

  • 1 lime, squeeze out juice
  • 2 tbsp palm sugar or raw sugar
  • 3 tbsp fish sauce
  • 2 tbsp white balsamic vinegar
  • 2 tbsp sunflower oil
  • 1 pinch cumin seeds
Mix all ingredients into a sauce.

 

Preparation

Place cabbage, carrots and chilli strips into a large bowl. Add the sauce. Pull on disposable gloves and pummel forcefully with the fist. The ingredients have to bind together really well.

Then add the tomatoes and mix in (do not pummel further). Season to taste with freshly ground sea salt and black pepper. Allow to draw for 10 minutes.
 

Equipment

  • Mandolin
  • Grater
  • Large metal bowl
  • Disposable gloves

Source: Kuhn Rikon AG


Kuhn Rikon AG

Lebanese falafel burgers
* incl. VAT, plus shipping