When I grow up ... I make emerald-green pea-falafel.

I I'll be 27. Next week, eh? Did someone clear his throat? Knurrr. OK. Lied. I'm going to be 37.

But actually, that does not really scare me, because I do not feel one day older than 27 (Sternchentext: Does NOT apply at 6 o'clock in the morning, after long customer meetings or because of the sore muscles sometimes spontaneously following certain situations). But old age is not important anyway and you're so young ... you know, ne.

But I did not feel grown up. There are a lot of things that I have or want to do when I grow up.

For example, when I grow up I have a Kitchen Aid with all the available essays (including the sausage) - Dingbums) and every imaginable frills. Since I cook, I am noncommittally engaged in the kitchen machinery departments of the technology markets. Even from afar, the metal bowls flash under the striking mixer with a standard whisk. Also in special colors - a Kitchen Aid in PINK - I think I'm going to pass out! So when I grow up I have a pink Kitchen Aid with all the comforts. And the kitchen to house that stuff.

Incidentally, it was puberty last week. I became the proud owner of a Kitchen Aid Blender - the little brother of the big pinks. That's a first step in the right direction! The little brother brings a very solid workmanship, several stirring, beating and mixing programs and the classic glass container. In addition, a new plastic container with integrated knife, in which you can easily handle very hot liquids and ingredients.

I promptly encouraged to things that I wanted to do (myself) when I grow up: For example falafel. From peas. With a beautiful emerald green interior ...

Making emerald green pea falafel | GourmetGuerilla.comMaking Emerald Pea Falafel <br> GourmetGuerilla.com

Dried peas are about to be cooked Soaked overnight and finely chopped with spices and herbs. No liquid is added. This works well if you first combine the chopping function of the mixer with the Pulse button. From time to time you have to use a wooden spatula to push the dry mass towards the knife again - never reach into the mixer with your hand and pull out the power plug.

At the end you have a bright green homogeneous Mass that can easily be shaped into small balls with your hands. Good job! And so pretty! Then the whole thing is fried fast (Recipe & Tips below) and served with flatbread, lettuce, onions, harissa and hummus.

When I grow up ... I make emerald-green pea-falafel.

Prepare Emerald Pea Falafel <br> GourmetGuerilla.com

And here comes the recipe for Emerald Pea Falafel (about 20 pieces)

Cover 250g of green, dried peas in a bowl with water and soak overnight .

Drain the peas the next day Rinse in a strainer under running water and drain well.

2 onions , 5 garlic cloves and 1 large handful of parsley and cilantro hack roughly.If necessary, occasionally push the mass back towards the knife with a wooden spatula. To do this, lift the mixer attachment from the base or pull out the mains plug and never help with your fingers. From the finished mass with the hands form small balls. Roll the falafel into some potato flour.

Heat 1 liter of vegetable oil ready for frying in a medium saucepan or fryer. To check if the oil in the pot is hot enough, dip a wooden stick or the stem of a wooden spoon into the oil. If small bubbles form, you can start:

Gradually let 3 to 4 falafel slide into the oil. Stir gently with a wooden spoon, so that the falafel do not bake at the bottom of the pot. Then fry for about 5 minutes until the falaffels form a light brown crust. Use a slotted spoon to fish the finished falafel out of the pot and drain well on some layers of kitchen crepe .

Serve, for example, with thin flatbread, lettuce, tomatoes, onions, harrisa and hummus.

Tips for frying: The first layer of falafel is promptly baked on the bottom of the pot and disintegrated into chunks when loosened. Stupid. The second time I prevented the caking by gentle stirring. The falafel looked much better, but did not have an appetizing crust. I turned the third round in Japanese breadcrumbs and got a very crisp result. Much better. The fourth attempt was then perfect for me: Before the Falaffel come into the pot, they are briefly rolled into potato flour. The result: Falaffel with a soft brown crust and a bright green interior. Great!

The naming of certain kitchen machines in Frollein colors and upcoming anniversaries of the author are of course purely coincidental. Almost fictional, of course. But if someone still needs a gift tip ...

Emerald Pea-Falafel