Falafel with Tomato and Coconut Sauce

Name: Falafel with Tomato and Coconut Sauce
Prep time: 1 h
Cook time: 9 h
Total time: 9 h
Yield: 6 portions
Ingredients: 500 g dried chickpeas; water; 100 g onions; 2 garlic cloves; ½ bunch fresh coriander; ¼ bunch fresh parsley; ¾ tsp ground cumin; 1 ½ tsp salt; 1 pinch chilli powder; 1 dash lemon juice; 1 medium egg; 30 g breadcrumbs; 40 g sesame seeds; 40 g nigella seeds; 40 g olive oil; 200 g mixed peppers; 10 g yellow curry paste; 400 g tinned chopped tomatoes; 200 g coconut milk; 1 - 2 pinches sugar; ¼ tsp ground black pepper; 1 vegetable stock cube (for 0.5 l); vegetable oil

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Schwierigkeitsgrad medium

Arbeitszeit 1 Std.

Gesamtzeit 9 Std.

Portionen 6 portions

Zutaten

500 g dried chickpeas
water, for soaking chickpeas
100 g onions, quartered
2 garlic cloves
½ bunch fresh coriander, thick stems removed, cut in pieces, plus extra roughly chopped for serving
¼ bunch fresh parsley, thick stems removed, cut in pieces, plus extra roughly chopped for serving
¾ tsp ground cumin
1 ½ tsp salt
1 pinch chilli powder, any type
1 dash lemon juice
1 medium egg
30 g breadcrumbs (see tip)
40 g sesame seeds
40 g nigella seeds
40 g olive oil
200 g mixed peppers, cut in strips (5 mm x 5 cm)
10 g yellow curry paste
oder red curry paste
400 g tinned chopped tomatoes
200 g coconut milk
1 - 2 pinches sugar
oder coconut sugar, to taste
¼ tsp ground black pepper
1 vegetable stock cube (for 0.5 l), crumbled
oder 1 heaped tsp vegetable stock paste, homemade
vegetable oil, for frying
oder sunflower oil

Nährwerte: pro 1 portion
Brennwert: 3099 kJ / 741 kcal
Eiweiß: 23 g
Kohlenhydrate: 67 g
Fett: 46 g
gesättigte Fettsäuren: 10 g
Ballaststoffe: 14 g
Natrium: 676 mg