How to Make Falafel | Falafel Recipe
Learn how to make homemade falafel. Crispy on the outside, soft on the inside.
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RECIPE:
Ingredients:
2 cups (400g) dried chickpeas, don’t use canned
1 small Onion
3-5 garlic cloves
1/3 bunch Parsley
1/2 bunch Cilantro
4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version
1¼ teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Paprika
2 teaspoons baking soda
Oil for frying
For serving: pita bread, tahini sauce, salad.
Directions:
1. Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
2. Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.
3. Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.
4. Heat oil to 360˚F (180˚C).
5. Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
6. Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
7. Serve as is or in a pita bread with salad and tahini sauce.
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falafel recipe | easy falafel balls | how to make chickpea falafel
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falafel recipe | easy falafel balls | how to make chickpea falafel with detailed photo and video recipe. basically a traditional middle east cuisine delicacy which is deep fried ball or patty made from chickpea batter. it is typically served in pita bread as patty stuffed with other veggies or it can also served with flatbread as burger.
falafel recipe | easy falafel balls | how to make chickpea falafel with step by step photo and video recipe. it is one of the popular deep fried snack from the middle east or arab cuisine and is served with hummus or tahini sauce. typically falafel is eaten as patty with breads or wraps, however it can also be eaten by itself as a snack. in this recipe post lets learn how to make easy falafel balls or fritter as a snack.
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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How To Make Falafel And Hummus | Middle Eastern Delicacy | The Bombay Chef – Varun Inamdar
Learn how to make falafel and hummus at home with chef Varun Inamdar only on Rajshri Food.
Add a international feel to your party with middle eastern delicacy Falafel with hummus. Falafel makes a great appetizer when paired with hummus for dipping. So enjoy each bite of delicious falafel dipped into hummus and satisfy your taste buds.
Ingredients
Hummus
2 cups soaked and boiled chickpeas
1 cup sesame seeds
1 cup olive oil
3-4 garlic pods
Salt to taste
Lemon juice
Garnish
1 tbsp extra virgin olive oil
Paprika
Fresh coriander springs
A few boiled chickpeas
Falafel
1 cup soaked chick peas
1/2 cup parsley
1/4 cup coriander
1 medium onion mince
3 garlic pods
3/4 tbsp cumin
Salt to taste
1/2 tsp soda bi carb
Oil for frying
Method
- Blend together boiled and strained chickpeas, sesame seeds, olive oil, garlic, salt and lemon juice
- Place the hummus in a bowl and pour some fine quality of olive oil and place it in refrigerator for an hour
- Add chickpeas, parsley, coriander, chopped onions,garlic, cumin seeds, salt and soda bi carb and grind it together.
- Mix the mixture properly
- Heat oil on a medium flame and shape the mixture into a Pattie and fry them in the oil.
Assemble it together and the Falafel & Hummus is ready to be served!
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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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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This Crispy Falafel Recipe won't make you FEEL-AWFUL!
LEARN HOW MAKE AN EASY FALAFEL RECIPE + TAHINI SAUCE AT HOME!
LAY HO MA! Crispy, tasty, and easy to make - this is a crowd pleaser for sure! Join me in this episode and learn how to make a batch of easy and gluten free falafel with a simple tahini sauce.
FALAFEL INGREDIENTS:
1 cup dried chickpeas
1/2 onion
3 pieces garlic
10g parsley
10g cilantro
1/2 tsp cumin
1/2 tsp baking soda
2 tbsp coconut flour
1 tbsp lemon juice
1 tbsp potato starch
1 tsp salt
pepper to taste
1 1/2 cups avocado oil
DIPPING SAUCE INGREDIENTS:
1 piece garlic
3/4 cups tahini
5 tbsp lemon juice
parsley to garnish
Directions:
1. Prep the dried chickpeas overnight by placing one cup of them into a bowl. Cover with about 2.5 litres of water
2. Roughly chop the onion. Loose chop the parsley and cilantro
3. Strain out the chickpeas and add to the food processor. Add the garlic, onions, parsley, cilantro, cumin, baking soda, coconut flour, lemon juice, potato starch, salt, and pepper
4. Blend for about 45 seconds
5. Use an ice cream scoop to scoop out the mixture and shape them into balls (or whatever shape you desire). Repeat this step until you run out of mixture
6. Add the avocado oil to a frying pan. Heat up the oil on medium heat for a few minutes
7. Carefully fry the falafel for 2-3min on each side (fry in two batches). Place the cooked falafel onto a plate lined with paper towel to rest
8. Make the dipping sauce by grating the garlic into a small bowl. Add the tahini and lemon juice. Whisk until smooth and combined. Garnish with some chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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