| انشأ بواسطة | سبينس |
| وقت التحضير | 25 دقائق |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 4 |
| مطبخ | العربي |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFDrain and rinse the chickpeas. Place them in a food processor with 1 tsp smoked paprika, cumin, thyme, half a bunch parsley, coriander, chilli and salt. Purée the ingredients until a smooth paste forms (add 2 tablespoons of the soda water, if necessary). Scrape down the sides as you go. Transfer to a bowl and add the flour and chickpea flour and stir until just combined. Slowly add in the soda water a little bit at a time, stirring as you go, so that no lumps develop. The batter is ready when it is the consistency of thin pancake batter.
Heat the oil in a deep pot over a medium heat.
Chop the mushrooms into equal-sized pieces. Dust the mushrooms with the chickpea flour before dipping them into the batter, then drop into the hot oil. Fry until crisp and golden.
To make the salad, quarter the tomatoes and place them in a mixing bowl. Set aside. Quarter the capsicum, discarding the stem and seeds. Peel the garlic. Place the capsicum in a food processor with the garlic and blitz until they form a paste. Transfer to a bowl and then add 1 tsp smoked paprika, sumac, salt, pepper and olive oil. Mix well. Pour the dressing over the cut tomatoes and mix to cover on all sides. Chop a handful of parsley and toss with the salad. Allow to stand for 30 minutes for the flavours to blend well.
Serve the falafel-battered mushrooms with the fresh salad.
