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A photorealistic platter of spread garnished with parsley and nuts, served with bread, olives, salad, and wine on a rustic table.

Créé la photographie du plat sur une table d’invités avec du pain, * Filet Falafel Américain" : une tartinade lisse et onctueuse comme le filet américain (viande hachée fine crue, texture mousseuse à étaler), mais à base de pois chiches trempés/lentilles corail pour rappeler les falafels, avec cumin, coriandre, ail, oignon et herbes fraîches pour le goût épicé-herbacé authentique. Ingrédients (pour 500 g tartinade) Base falafel crue : * 200 g pois chiches secs trempés 12h (ou 400 g cuits égouttés, mixés froids). * 100 g lentilles corail cuites refroidies (texture crémeuse). * 1 oignon petit haché. * 2 gousses ail écrasées. * 1/2 bouquet persil/coriandre frais haché. Assaisonnement falafel : * 1 c. à café cumin moulu. * 1 c. à café coriandre moulue. * 1 c. à café bicarbonate (pour texture aérée comme falafel). * Sel, poivre, piment facultatif. * 2 c. à s. farine de pois chiche (liant). * 3 c. à s. huile neutre + jus citron. Matériel Nécessaire Mixeur puissant, bol, presse-ail. Étapes Détaillées 1. Préparez base (10 min). Égouttez pois chiches trempés (texture granuleuse crue falafel). Mixez oignon/ail/herbes 30 sec hachés fins. 2. Mixez pâte lisse (5 min). Ajoutez pois chiches + lentilles + épices + bicarbonate + farine + sel. Mixez progressif : 1 min court puis 3 min continu (texture filet : très fin, presque pâte, pas granuleux). Incorporez huile/citron filet : onctueux étalable. 3. Reposez texture (30 min). Filmez bol, frigo 30 min (bicarbonate aère légèrement, saveurs Mehr sehen

#food #cuisine #still life

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