Falafel
Crafted from ground chickpeas mixed with herbs, spices, and onions, these golden-brown balls are a staple of Middle Eastern cuisine. We are using prepared falafel mix for this recipe.
Ingredients
Instructions
Combine falafel mix, bulgur wheat, parsley, coriander, water, onion and garlic (if using) in a bowl. Cover and refrigerate until the liquid is absorbed and the mixture holds together, about 2 hours.
Take a level tablespoon of the mixture and shape into balls or patties.
Heat plenty of vegetable oil in a deep frying pan. Fry falafels, in batches, until browned and cooked through. Remove from the pan and drain excess oil on absorbent paper.
Serve warm.
Notes
Falafels can be cooked on an air fryer a 400ºF placing them in the air fryer basked in a single layer, cooking in batches if necessary. To make them extra crispy, brush or spray either the basket or the falafels with a littl oil. Cook falafels for 10-12 minutes, turning once.
From scratch
To make falafels from scratch, substitute the falafel mix, water and bulgur wheat with 2 cups of cooked chickpeas, drained. Mash the chickpeas and mix them with the other ingerdients. NO need to rest.
Tangy tahini sauce
For a quick sauce to accompany the falafels, mix 1/3 cup water, 1/3 cup tahini paste, 1/3 cup lemon juice and 2 cloves of garlic, grated or finely chopped.
Easy yogurt dip
Combine 3/4 cup yogurt; 1 small cucumber, peeled and grated; 1 clove garlic, peeled, grated or finely chopped; 1 tablespoon finely chopped mint leaves; 1 tablespoon lemon juice.
Source
Falafels can be shaped into balls or patties. Each region has its own way.
Food in Asia