Falafel (deep-fried and air-fried)
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⭐️ Falafel is an easy appetizer and main dish that you can make with simple and affordable ingredients. The best way to cook them? Deep-fried or air-fried!
⭐️ Ingredients
2 cups dried chickpeas + 1 teaspoon baking soda
2 tablespoons chickpea flour
1 cup flat-leaf parsley
½ cup mint leaves optional
1 yellow onion
6 cloves garlic
1½ teaspoons cumin ground
1 teaspoon coriander ground
1¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper or chili powder
2 teaspoons baking powder
4 - 6 cups frying oil for frying, or 2 tablespoons extra virgin olive oil for air-frying.
Metric:
400 grams dried chickpeas + 1 teaspoon baking soda
20 grams chickpea flour
25 grams flat-leaf parsley
12 grams mint leaves optional
1 yellow onion
6 cloves garlic
1½ teaspoons cumin ground
1 teaspoon coriander ground
1¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper or chili powder
2 teaspoons baking powder
4 - 6 cups frying oil for frying, or 2 tablespoons extra virgin olive oil for air-frying.
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Falafel Recipe Anyone Can Make
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Falafel with Hummus | Homemade Hummus Dip | Chickpea Recipe
Falafel with Hummus
#Falafel #hummus #chickpea
Falafel is an extremely tasty middle eastern delicacy. It is so soft inside and has a crispy texture on the exterior. It is best had with hummus. It is a creamy dip made with chickpeas that is so yummy and healthy. I am going to show you both the recipes. This is a great party appetizer and it can also be had as a snack or as a filling for wraps.
Prep time: 8 hours
Cook time: 90 mins
Number of Servings: 5-6 persons
Ingredients
To Make Falafel
Chickpea - 1 Cup
Onion - 1 No. Chopped
Green Chili - 3 Nos
Garlic - 5 Cloves
Lemon Juice - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 1 Tsp
Baking Soda - 1/4 Tsp
Salt - 1 Tsp
Coriander Leaves
Oil For Deep Frying
To Make Hummus
White Sesame Seeds - 1/4 Cup
Extra Virgin Olive Oil - 2 Tbsp
Chickpea - 1 Cup
A Pinch Of Baking Soda
Tahini Paste
Lemon Juice - 2 Tbsp
Garlic - 2 Cloves
Salt - 1 Tsp
Cumin Powder - 1/2 Tsp
Extra Virgin Olive Oil - 2 Tbsp
Hot Water - 2 Tbsp
Method
Falafel
1. Soak a cup of dried chickpeas overnight
2. Strain the chickpeas and add it to a food processor
3. Add all the remaining ingredients to the food processor
4. Pulse it at intervals
5. Pulse it till you get very small crumbles of the mixture
6. Make sure not to grind it to a fine paste
7. Make small round balls or patties
8. Heat some oil for deep-frying
9. Drop the balls into the hot oil and deep fry them till they get even brown color on the exterior
10. Once it turns color, take them out and serve them hot with hummus
Hummus
1. Soak the chickpeas in water overnight
2. Cook them with some baking soda till they become very soft and mushy and the skin peels off the chickpeas
3. Add all the ingredients to a food processor (except hot water and oil)
4. Grind it to a smooth paste by adding oil and hot water while its grinding
5. Once it is smooth, transfer it to a shallow bowl and add olive oil and paprika and serve it chilled.
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Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer
For tahini
Ingredients:
White sesame seeds 2 cups
Olive oil 1/4th cup -½ cup
Salt to taste
Method:
Set a pan on medium heat, add the white sesame seeds and toast them until they release their aroma and the colour changes slightly. Make sure not to over toast the seeds.
Immediately transfer the toasted sesame seeds in a blending jar and blend while the sesame seeds are warm, while the blending process, the sesame seeds will leave their own oil as they are warm and it will turn into thick paste.
Further add 1/4th - ½ cup olive oil gradually to make a semi thick fine paste. The quantity of olive oil may differ on your mixer grinder.
Once the paste is made, season with salt and blend again.
Homemade Tahini is ready! Cool down to room temperature and store in an airtight container, refrigerate in the fridge, it stays good for about a month.
For hummus
Ingredients:
Chickpeas 1 cups (soak for 7-8 hours)
Salt to taste
Ice cubes 1-2 nos.
Garlic 2-3 cloves
Homemade Tahini paste 1/3rd cup
Lemon juice 1 tbsp
Olive oil 2 tbsp
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water.
Transfer the soaked chickpea in a pressure cooker, along with it, add salt to taste and fill water up to 1 inch above the chickpea surface.
Pressure cook the chickpea for 3-4 whistles on medium heat.
After the Whistles, switch off the flame and let the cooker depressurize naturally to open the lid.
The chickpea should be completely cooked.
Strain the chickpea and reserve the water for later use and allow the cooked chickpea to cool down.
Further, transfer the cooked chickpea in a blending jar, and further add 1 cup of reserved chickpea water, ice cubes and garlic cloves, grind to a fine paste while adding additional 1- 1.5 cup reserved chickpea water, add the water gradually while grinding.
Further, add homemade Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until it's smooth in texture.
Hummus is ready, refrigerate until it's used.
For falafal
Ingredients:
Chickpeas (Kabuli chana) 1 cup
Onions ½ cup (diced)
Garlic 6-7 cloves
Green chillies 2-3 nos.
Parsley 1 cup packed
Fresh coriander ½ cup packed
Fresh mint few sprigs
Spring onions greens 1/3rd cup
Jeera powder 1 tbsp
Dhaniya powder 1 tbsp
Lal mirch powder 1 tbsp
Salt to taste
Black pepper a pinch
Olive oil 1-2 tbsp
Sesame seeds 1-2 tbsp
Flour 2-3 tbsp
Oil for frying
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water and transfer in a food processor.
Further add the remaining ingredients (until sesame seeds) and blend using a pulse mode. Make sure to grind in intervals and not continuously.
Open the jar lid and scrap the sides to grind the mixture evenly into a coarse mixture.
Add olive oil gradually while blending.
Make sure the mixture should neither be too coarse nor too pasty.
If in case you do not have a food processor use a mixer grinder and blend the mixture, make sure to do it in batches to ease the work and make sure to keep the mixture coarse and not pasty.
Once the mixture is grinded coarsely add flour and sesame seeds, mix well and refrigerate for 2-3 hours. While it's resting you can make other components of the recipe.
After the rest in the refrigerator add, remove and add 1 TSP of baking soda and mix well.
Dip your fingers in cold water and take a spoonful of mixture and shape into tikki.
Set a wok on medium heat and heat oil for frying, fry the tikki in hot oil on medium heat until it's crisp and golden brown. Fry all the tikkis in the same way.
For salad
Ingredients:
Fresh lettuce ½ cup
Tomatoes ½ cup
Onions ½ cup
Cucumber ½ cup
Fresh coriander ⅓ cup
Lemon juice 2 TSP
Salt to taste
Black pepper a pinch
Olive oil 1 TSP
Methods:
Add all the ingredients in a mixing bowl and mix well, refrigerate until it's served.
Assembly
For wraps
Ingredients:
Pita bread
Hummus
Fried falafel
Salad
Garlic sauce
Hot sauce
Method:
Spread efficient amount of hummus over the pita bread, place the fried falafel, salad and drizzle some garlic dip and hot dip. Roll and serve immediately.
For bowl
Ingredients:
Hummus
Fried falafel
Salad
Pita bread
Method:
Spread a portion full of hummus in a bowl, place the salad, some fried falafel, drizzle some garlic dip and hot dip, place some pita bread aside, add some olive oil and olives and sprinkle some red chilli powder over the hummus. Seve immediately.
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Falafel Recipe, crunchy outside fluffy inside - Gluten free and vegan
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There's so many variations in making Falafel depending from which country they come from. I find this recipe to be very close to authentic as it gives you that crunchy outside and fluffy interior. They are no way greasy, and when you look at the ingredients, they have to be healthy. There's not many fried foods you can call healthy however this would have to be the healthiest fried food you can have. It's cheap to make, high in protein and taste amazing. Serve it with Greek yogurt or a tahini sauce with lemon juice garlic and tahini paste.
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The Best Falafel Recipe!
Printable Recipe:
Ingredients
1 cup (1/2 pound) dry chick peas (not canned)
1/2 onion, roughly chopped
1 bunch fresh parsley
4 cloves garlic
1 rounded tablespoon flour
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
vegetable oil for frying
tzaztiki, tahini, or shawarma sauce for dipping
Instructions
Soak the chickpeas covered with cold water overnight in a large bowl. They will double in size so make sure there's plenty of water.
Drain the soaked chickpeas well.
Place the garlic cloves in a food processor and pulse until finely chopped.
Add parsley leaves and thin stems and chop with garlic.
Now add the chickpeas, onions, salt peppers, flour, baking soda and coriander. Pulse until everything comes together and is finely chopped. It should hold together. You may add a bit more flour if you need to so that it holds.
Transfer the mixture in a bowl and cover tightly with wrap. Refrigerate at least 1-2 hours or overnight.
Heat the oil to about 370 °F.
Form the falafel balls using a small ice cream scoop. You can also make patties if you prefer (like mini burgers).
Fry about 5-6 at a time so that they cook evenly and the oil's temperature does not drop too much.
Fry for about 4-5 minutes or until beautifully golden brown all around.
Place cooked falafel on a plate lined with paper towels to absorb excess oil.
Serve these with tzatziki, pita bread and chopped salad (cucumber, bell pepper, onion).
Enjoy!!
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