Betty Bossi Filled Manual De Instrucciones página 17

Makes approx. 24 small meatballs / approx. 8 large meatballs
3 Tins of chickpeas (approx. 245 g each)
1 Onion
1 Garlic clove
3 tbsp. Flat-leafed parsley
3 tbsp. Flour
1 tsp. Baking powder
½ tsp. Cumin powder
½ tsp. Sweet paprika
1½ tsp. Salt
Pepper, to taste
6 Pepperoncini dolce
(pepperoncini filed with cream cheese)
Frying oil
Piece (small meatball): 83kcal, F 5g, COH 7g, E 3g
Falafel
Preparation and deep-fat frying : approx. 40 min.
1. Drain chickpeas well in a sieve, crush in a
cutter and put in a bowl. Finely chop the
onion and garlic. Finely cut the parsley. Mix
everything with the chickpeas, flour and
baking powder. Season. Knead the mixture
will until it becomes a compact mass.
2. Quarter the pepperoncini dolce, prepare the
balls with the Filled Meatball Maker as per the
instructions see p. 7).
3. Deep-fat fry: Deep-fat fry the falafel portion
by portion in oil at 180 °C for approx. 3 min.
(small size) or approx. 6 min. (large size) Allow
oil to drip off on kitchen towel.
Goes with: Yoghurt dip.
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