Falaffel with tomato salsa and buttermilk bread

Ingredients for Falaffel with tomato salsa and buttermilk bread

Instructions for Falaffel with tomato salsa and buttermilk bread

To prepare the Falaffel with tomato salsa and buttermilk bread recipe, please follow these instructions:

Bread: Yeast stirred into the cold buttermilk, the 100 g. plain flour is stirred in and it elevates 1-2 hours.

Then add the water, salt and wheat flour and the dough is kneaded well it last through. Formed into a large loaf of bread.

Bake the bread in the middle of the oven at 225 degrees c. alm. oven for about 45 minutes. If the sound is hollow when banks in the bottom of the loaf, it is finished.

Falaffel: Set the chickpeas to soak overnight in plenty of water. Drain and pour the chickpeas into the blender. Blend 30 seconds. for the chickpeas are very finely ground.

Add the onion, garlic, parsley, cilantro, water and baking soda and blend for 10 sec. Let stuffing rest for 30 minutes.

Tomato salsa: Stir all the ingredients for the tomato sauce mixture together and style the bowl to the side.

Form a large tablespoons. of forcemeat into a ball. This is done most easily between your palms, while pushing one EVS. excess wetness from forcemeat. The oil is warmed up in a thick-bottomed pan. FRY in the hot oil 5 balls at a time, about 3-4 my total. Let them drain on fat sucking paper.