Description
Making your own falafel is actually quite simple and requires only a few ingredients.
Ingredients
- 1 kg Chickpea
- 2 tablespoons Falafel Spices Mix
- 1/2 teaspoon Bicarbonate of soda
- 2 tablespoons Flour
- 3/4 cup fresh parsley leaves, stems removed
- 3/4 cup fresh mint leaves, stems removed
- 1 onion, roughly chopped
- 4 garlic cloves, peeled
- Graines de sésame
- 1 ½ tsp salt
- 2 tbsp ground cumin
- 2 tbsp ground coriande
- 1 tsp black pepper
- 4-6 cups Vegetable oil (for frying)
Instructions
- It’s important that your chickpeas are soaked for at least 12 hours prior to making your homemade Falafels. Chickpeas should be easy to crunch and waterlogged.
-
Chop the onion, garlic, parsley, mint into small pieces. Place all of the vegetables into a large bowl and mix them with a spoon.
- Use a food processor or chopper and add the chickpeas, falafel spices, and add the mixture from the bowl, baking soda and salt and grind or process until the mixture reaches the consistency of a paste. You can add more water or flour if it is too hard or too liquid.
- Once the ingredients have been ground or processed, turn off the food processor and transfer the mixture to a bowl. Cover and let the mixture sit for 20 minutes so the flavors can meld together. After the 20 minutes have passed, your homemade falafel mixture is ready to be shaped and fried.
- Using your hands, form the paste into small patties. Alternatively, you can also use a spoon to scoop out small amounts of the paste and form them into small patties. Make sure that the patties are uniformly shaped and about the same size.
- Heat the oil in a frying pan and place the formed patties onto making sure to leave some space between each one or use a deep fryer.
- Serve them hot with yougurt sauce or spread mint leaves on top with pita bread and diced tomatoes.
Notes
Form small patties with your hands or use an ice cream scoop to portion out the mixture into balls.
Soak your chickpeas in water for at least 12 hours the night before!
- Prep Time: 40
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: Lebanese