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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Easy Falafel Wrap with Garlic-Herb Tahini ????
Easy Falafel Wrap with Garlic-Herb Tahini ????
Easy, tasty and healthy. Perfect for a quick meal and good for freezing for meal preps! High in protein, fiber, good carbs and polyunsaturated fats. And FLAVOR ????.
Ingredients:
For the Falafel:
2 cans of chickpea, rinsed and drained really well (you want it as dry as possible)
Half an onion
6 cloves of garlic (not rookie level, go for 6-8)
1 heaping teaspoon of each ground coriander, cumin and a mild pepper like Aleppo pepper (or an pinch of cayenne)
Half of a Serrano chili (if you can tolerate ????
A whole bunch of cilantro, stems and all (stems have all the flavor)
For the tahini sauce:
1/3 cup tahini
Juice of one medium lemon (about 2-3 tablespoons)
Pinch of salt to taste
1 tsp maple syrup or a sweetener
1 clove garlic, minced
2-3 tablespoons fresh dill (or 1 tablespoon dried, or any herb)
Water to thin it out
Direction:
Process all the ingredients for the falafel in a food processor. The mixture will be wet, but don’t worry, it’s supposed to be. Pick up a serving with a spoon and drop in the palm of your wet hand, shape it, and drop it in a pan sprayed with some cooking oil or on a non-stick pan. Cook both sides. Make the tahini sauce by combining all the ingredients. Arrange the wrap as shown. Use onions, tomatoes, cucumber, mild, pickled peppers, sprouts, greens. Serve with extra pickled peppers, hot sauce and tahini on the side for dipping. Enjoy! ????
#falafel #healthy #healthydinner #healthyfood #healthyrecipes
Best Falafel recipe | Non fried falafel recipe | Baked falafel recipe | Quick snacks recipe
Ingredients:
Overnight soaked chickpeas (Chole)
salt to taste
Chopped onions
Garlic
Coriander leaves
Besan - 2-3 tbsp or as required (to bind falafel)
baking soda- 1/2 tsp
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#nonfriedfalafel
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BEST FALAFEL | THE GOLDEN BALANCE
Falafel Recipe ????
Ingredients:
2 cups dry chickpeas
1 large onion
2 cloves of garlic
1 heaping tablespoon coriander seed
1 heaping tablespoon cumin powder
1 teaspoon turmeric
1 bunch of cilantro
1 tablespoon baking powder
Optional: chili powder
Filming and Editing by Husam Alzahabi
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الطريقة الصحيحة لعمل فلافل خفيفة ومقرمشة | Light and Crunchy Falafel Recipe
طريقة عمل وصفة فلافل خفيفة ومقرمشة لأفضل سندويش فلافل
How to make a light and crunchy falafel recipe for the best falafel sandwich. Crunchy vegetarian chickpea balls.
كوبين من الحمص
نقعة في الماء لمدة 12 ساعة أو أكثر
استنزف المياه
بصلة
ربع كوب كل من بقدونس وكزبرة
أربع فصوص ثوم مقطعة إلى شرائح
اخلطها
نمزج
أضف القليل من الماء
يجب أن يكون هذا الاتساق
ملعقة صغيرة كزبرة
ملعقة صغيرة كمون
ربع ملعقة صغيرة من صودا الخبز
ملح حسب الذوق
امزج كل شيء
شكل الفلافل بقالب أو استخدم يديك
اضغط على الجانبين
اصنع ثقبًا في المركز
زيت طبخ ساخن على نار متوسطة
شكرا للمشاهدة. لا تنسى الإعجاب والتعليق على الفيديو.
Thank you for watching. Subtitles and translations are available for your convenience in your language. Click on the [cc] on the top right and the 3 dots to choose your language from the captions section and enjoy the video.
Two cups of chickpeas
Soak in water for 12 hours or longer
Drain the water
Onion
One fourth of a cup of parsley coriander
Four sliced garlic cloves
Mix it
Blend
Add a little bit of water
This should be the consistency
One tsp of coriander
One tsp of cumin
One fourth of a tsp of baking soda
Salt to taste
Mix everything
Shape the falafel with a mold or use your hands
Press on the sides
Poke a hole in the center
Hot cooking oil on medium heat
Thanks for watching. Don't forget to like and comment on the video.
#asmr #falafel #vegetarian
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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