How to Make Crispy Falafel at Home
In this episode, test cook Elle Simone and host Julia reveal the secrets to making foolproof Falafel at home.
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How to Make Falafel? Falafel Recipe That Will Make You So Happy Every Time!
Today I have the best falafel recipe for you! You just need some small tricks to make this crispy, delicious gluten free and vegan miracle. We made a delicious plate with the hummus and spoon salad as supporting actors, also not forgetting the deliciously crunchy simit! Enjoy today's episode and don't forget to let us know what you think down in the comment section! ????
#Falafel #Hummus #Homemade
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Ingredients:
250 g dried chickpeas, (or 125 g dry chickpeas + 125 g dry broad beans)
1 pack (10 g, 1 tablespoon) of baking powder
1 small onion (120 g), roughly chopped
4 cloves of garlic
12 sprigs of coriander
10 sprigs of parsley
6 sprigs of dill
3 pinches of ground cinnamon
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon hot paprika
3 whole cloves
1 levelled tablespoon baking powder
2 tablespoons sesame seeds
Hazelnut oil (or sunflower oil, grapeseed oil), for frying
Sides:
Hummus (check the link for the recipe,
Spoon salad (you can find the recipe down below)
2 simits, halved (simit is a type of bread coated with molasses and covered in sesame seeds, but you can use pita as well)
Thick, savoury yoghurt or labneh
Pickled cucumbers
Sumac, to garnish
Method:
• Soak the chickpeas with a tablespoon of baking powder for 20 hours. If you don’t want to wait, place the chickpeas in a pressure cooker and fill with water up to the level of the chickpeas. Cook for 5-8 minutes on high heat and high pressure. This works like soaking overnight but the falafel texture will be smoother (puree-like) compared to soaking overnight.
• Drain the chickpeas and place in your food processor.
• Grind the whole cloves by using a pestle and mortar.
• Add in the onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 levelled teaspoon baking powder and cloves.
• Pulse until the mixture is finely chopped and blended, scraping down the sides of the processor if needed. Be careful not to over pulse and turn it into a smooth, doughy texture.
• Mix in the sesame seeds and refrigerate for an hour.
• Shape the mixture into 16 patties by using a falafel scoop or a mocha pot funnel-my invention! -. You can also use your hands to shape them into 1,5-2 cm (~½ in.) thick patties. Oil the funnel and your hands, if the mixture is sticky.
• Pour the oil into a large frying pan to a depth of 4-5 cm (~2 in.) The oil should fully cover the falafels while frying-.
• Heat the oil to 180 C (355 F). You can check the temperature by using a thermometer or dip the handle of a wooden spoon and count to ten. If you can see bubbles, it is at the right temperature. If bubbles come out earlier, it means the oil is too hot. If bubbles come out later, it is not hot enough yet.
• Place half of the patties into the hot oil carefully and fry for 5-6 minutes until crispy and brown. Turn them occasionally and transfer to a sieve or paper towel. Fry the second batch.
• To serve falafel, halve the simit and spread some hummus on it. Top with spoon salad and place the falafels. Finally add some yoghurt on the falafels and sprinkle some sumac. For a classic dish, serve with hummus, spoon salad, pickles, pita, greens and lemon.
Spoon salad:
2 medium tomatoes, finely chopped
4 green pepper, finely chopped (or 1 large bell pepper)
1 medium onion, finely chopped
10 sprigs of parsley, finely chopped
½ lemon
4 tablespoons extra virgin olive oil
Salt
Red pepper flakes
• Mix the tomatoes, green pepper, onion and parsley in a bowl. Season with salt and red pepper flakes. Squeeze the lemon and pour in the olive oil. Give it a good mix and ready! You can also add a cucumber if making this salad in summer.
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What's the BEST Falafel Recipe?
Falafels are a Middle Eastern specialty consisting of small, fried croquettes or balls made from chickpeas. Spices, onions, and parsley. They are commonly served as an appetizer or inside pita bread with garlic or tahini sauce. The best part about falafel is that they are simple to make.
Falafel ingredients and flavors will differ depending on what country you are in and who is making it. For example, in Egypt, fava beans are used instead of chickpeas. However, there are also Governorates in Lebanon that use a combination of both garbanzo beans and fava beans. I loved the flavors for this recipe using both beans, but you can use just 1 or the other if that is all you have access to.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 1 ½ dry garbanzo beans
• 1 ½ dry shelled and split fava beans
• 1 medium-sized peeled and roughly chopped yellow onion
• 5 trimmed garlic cloves
• ½ bunch roughly chopped green onions, root end trimmed
• 1 medium-packed cup flat leaf Italian parsley leaves
• ½ medium-packed cup cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• neutral flavored oil for frying
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THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)
Are you ready for the best falafel you've ever tasted (whether fried or baked)? Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking.
I've had my fair share of falafel on travels through Egypt, Israel and Jordan. I've had them in restaurants and on street corners (the best authentic street food). I've had them stuffed in gluten-free pita and on salads. And I've had them with slight variations and tweaks, though the recipe itself is fairly simple.
But here's how you make the best falafel recipe - add tons of herbs (double the normal amount) and a small amount of green pepper. This makes for an addictive flavor that's a little something extra but not spicy. Just insanely delicious.
Falafel are naturally vegan and vegetarian. You can then deep fry the falafel, pan fry or make baked falafel. It's up to you! Just don't forget to drizzle with my tahini sauce. ;) Enjoy!
Falafel Recipe:
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Authentic Lebanese FALAFEL | Fry & Bake Methods
This authentic Lebanese falafel recipe is a popular Middle Eastern dish that's made with chickpeas, herbs, onion & spices - vegan, gluten-free and delicious.
Here are some other videos you might like:
Stuffed Grape Leaves:
Toum Garlic Sauce:
Lebanese Turmeric Cake (Sfouf):
INGREDIENTS
1 ½ pound dry chickpeas
1 cup parsley stems removed
3/4 cup cilantro stems removed
1 small onion
1 garlic clove
2 tablespoons flour
1 tablespoon salt
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon baking powder/or soda
Oil for frying grapeseed, sunflower or canola work well
???? ???? ???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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FOOD PROCESSOR:
FALAFEL SCOOP:
⏱️ TIMESTAMPS:
0:00 What is Falafel?
0:45 Soaking the Chickpeas
2:16 Draining the Chickpeas
2:40 Grating with the Food Processor
3:30 Adding the cilantro, parsley, garlic, onion, flour
4:22 Adding the Seasonings
5:04 Blending up the entire mix
6:05 Getting the consistency you want, store in the fridge
6:34 Forming the Falafel patties
7:43 Frying the Falafel
9:40 Baked vs. frying results
10:10 Making in Pita Sandwiches
11:25 Eat up and enjoy!
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Homemade Falafel Recipe
Ingredients
Chickpea / Garbanzo beans 1 cup
Onion chopped 1/2 cup
Garlic paste 1 tsp / 2 cloves
Coriander powder 1 tsp
Roasted cumin powder 1 tsp
Baking soda (pinch / 1/8 tsp)
White plain flour 1 tbsp
Black pepper 1 tsp
Salt to taste
Parsley leaves 1/2 cup
Preparation
Soak 1 cup of dried chickpeas in water overnight or for 12-24 hours
Directions
Wash and drain the chickpeas, make sure to drain them very well
Transfer drained chickpeas to a food processor, add chopped onions, garlic paste and freshly chopped parsley ( you can also add coriander leaves if you like)
For spices, add ground coriander powder and roasted cumin powder. For better flavors, use fleshly ground spices.
Season with salt and freshly ground black pepper
Add a small pinch ( 1/8 tsp) of baking soda and 1 tbsp of white plain flour
Blend all the ingredients together, halfway through scrape everything from the sides of the processor and blend again. You want to form a finely ground mixture.
Transfer to a bowl, cover and refrigerate for 30 mins- 1 hour
Form small balls in the shape of a felafel
Heat oil in a pan at medium heat, add enough oil to deep fry them. Once the oil is hot, fry the felafel balls for 2 mins (approximately) on each side until browned and crispy.
Transfer onto a paper towel to drain excess oil and cool
Felafel tastes best when it is hot and freshly made. Can be served with a quick salsa and yogurt-dill dipping sauce.
View the FULL RECIPE at banglafoodie.ca
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