Falafel Dry Mix Recipes
HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
Steps:
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
FALAFEL DRY MIX
This is my own creation after realizing that normal boxed falafel is usually not all that good and quite expensive. I've also never found a dry falafel mix recipe where you just need to add water. This recipe is easily made in large batches for future use.
Provided by Zac Garrett
Categories Beans
Time 50m
Yield 10 Balls, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Grind Garbanzo Beans - I used a spice grinder to grind the garbanzo beans. Then used a strainer with a decent size hole to sift the mixture to get rid of any large parts. This took a long while to grind up a decent amount, but these little beans are hard and I didnt want to ruin a blender or something else.
- Mix All dry ingredients together.
- Add water.
- Let sit 30 minutes.
- Roll into balls.
- If you prefer flatten into patties, I've found that you need less oil when cooked this way.
- Fry in corn oil at 300F until golden brown. Falafel will float near the time it is done cooking.
- Set on a paper towel to soak up any extra oil.
- Enjoy.
HOMEMADE DRIED FALAFEL MIX
1. Blend all ingredients together. 2. Store in an airtight container at room temperature. *to make falafel, combine 1 cup homemade dried falafel mix with 1/2
Provided by Melinda Strauss
Categories Appetizers, Snacks, Side Dish, Dinner
Time 5m
Yield 2-4 People
Number Of Ingredients 10
Steps:
- 1. Blend all ingredients together. 2. Store in an airtight container at room temperature. *to make falafel, combine 1 cup homemade dried falafel mix with 1/2 cup hot water and 2 tsp lemon juice. Set aside for 15 minutes to thicken. Pan-fry spoonfuls of the mixture in hot vegetable oil for 2 minutes on each side.
Nutrition Facts :
BAKED FALAFEL
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Provided by Bette
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
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