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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Greek Sun Time (With Intro)
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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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How to Make Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe
Learn how to make Falafel! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Falafel recipe!
How To Make PERFECT Falafel That Won't Fall Apart
Learn how to make perfect falafel that won’t fall apart! Fried or baked, these falafel won’t crumble on you. What’s the secret? Soaked, not cooked, chickpeas!
Recipe Links:
Easy Falafel Recipe:
Falafel Bowl:
Falafel Pita:
Simple Lemon Tahini Dressing:
Video Links:
How To Cook Dried Chickpeas:
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Key Moments:
00:00 Introduction
00:14 Why Falafel Crumbles
00:28 The Key To Falafel That Won't Fall Apart
00:45 How To Soak Chickpeas
01:04 How To Buy And Use Dried Chickpeas
02:05 How To Make Falafel
02:40 Why Is Falafel Green On The Inside
03:01 Chill The Mixture
03:17 How To Form Falafel Patties
03:38 How To Bake Falafel
03:49 How To Fry Falafel
04:39 Recipe Cost
04:51 Coming Up Next!
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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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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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