INGREDIENTS (4 people)
Preparation time: 30 min |
STEP BY STEP PREPARATIONBlanch cauliflower and chickpeas separately.
Heat the oil and fry the garlic puree, ginger paste and Chile with the dried herbs. Add the cauliflower and chickpea, let simmer. Moisten with the coconut milk, vegetable broth, 100 g water and add the curry leaf. Add the pineapple and tomato at the end and the fresh herbs, let simmer it for a while. Season with pepper and salt. Fry the Falafels in an oven at 170 °. |
INGREDIENTS (20 people)
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METHOD OF PREPARATIONBlanch cauliflower and chickpeas separately.
Heat the oil and fry the garlic puree, ginger paste and Chile with the dried herbs. Add the cauliflower and chickpea, let simmer. Moisten with the coconut milk, vegetable broth, 500 g water and add the curry leaf. Add the pineapple and tomato at the end and the fresh herbs, let simmer it for a while. Season with pepper and salt. Fry the Falafels in an oven at 170 °. |
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