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Chickpea and bulgur falafel

Chickpea and bulgur falafel, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, European cuisine

Ingredients portion 3

Chickpeas 250 g

Bulgur 3 tablespoons

Onions 1 head

Garlic 3 cloves

Parsley 1 bundle

Cilantro 1 bundle

Ground cumin (zira) 1 teaspoon

Ground coriander 1 teaspoon

Curry 1 tablespoon

Ground black pepper to taste

Ground red pepper to taste

Salt to taste

Wheat flour 4 tablespoons

Vegetable oil ½ cup

Water 5 tablespoons

Cooking instructions 2 hours

1 Soak the chickpeas overnight. Boil it for one hour.

2 Peel and finely chop the onion. Put the garlic through the press. Chop the chickpeas in the blender and put them in a bowl. Add the bulgur, onion, garlic, herbs, cumin, coriander, salt, allspice and curry to the bowl. Mix with 5 tbsp water and leave for 30 minutes. Sprinkle the mixture over the flour and knead until smooth.

3 With damp hands, form balls the size of walnuts. Heat the vegetable oil in a deep frying pan. Reduce the heat to medium-low. Fry the balls in the oil for 3 to 4 minutes on each side until golden.

4 Take the falafel out of the pan and put it on a paper towel to drain off the excess oil. Serve hot with the vegetable salad, olives, hummus and tahina.

Sea bass with ginger, hot pepper and zhongguo-style sauce

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .