BEST FALAFEL
Sure, you can make falafel from a mix but frankly, it's a far cry from authentic falafel. This is the best falafel recipe I know of. You can find dried fava beans in Middle Eastern grocery stores and some supermarkets. Serve with pita bread, tahini sauce, lettuce, and other chopped vegetables.
Provided by nch
Categories World Cuisine Recipes African North African Egyptian
Time P2DT1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Place fava beans in a bowl and cover with plenty of cold water. Soak for 2 days, changing the water daily (in hot weather change the water twice daily).
- Soak chickpeas on the second day in a separate bowl in plenty of cold water.
- Drain beans and chickpeas and rinse under cold running water; drain again. Remove the skins from the fava beans and discard them. Do not skip that step or the falafel will not taste good.
- Combine fava beans, chickpeas, onion, garlic, and parsley leaves in the bowl of a food processor; pulse until pureed, scraping the sides often to ensure everything is evenly processed to a smooth paste. Add cayenne pepper, coriander, cumin, baking soda, salt, and pepper. Transfer to a bowl; cover and let mixture rest for 30 minutes.
- Line a baking sheet or a large tray with waxed paper.
- Shape the mixture into 25 to 30 evenly sized patties and place them on the prepared baking sheet, leaving at least 1/2 inch between them. Let rest, uncovered, for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour oil into the bottom of a large skillet until it just covers the bottom. Heat until oil is hot enough to sizzle a breadcrumb.
- Carefully lift the falafel from the waxed paper using a spatula. Fry a few falafel at a time and do not overcrowd the skillet. Fry until crisp and brown on the underside, 3 to 5 minutes. Flip, and fry on the other side until browned, another 3 to 5 minutes. Remove from skillet and transfer to a baking sheet. Place the finished falafel in the preheated oven to keep warm while you fry the rest, adding more oil to the pan as needed.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 37.8 g, Fat 4.5 g, Fiber 12.9 g, Protein 13.6 g, SaturatedFat 0.5 g, Sodium 261 mg, Sugar 5.9 g
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Jerrod Shaw
[email protected]I've had the privilege of tasting falafels from various regions and cuisines, and I must say, this recipe stands out. The balance of spices, the moist interior, and the crispy crust make these falafels a culinary masterpiece. They are a true testamen
Administrator Dan
[email protected]As someone with dietary restrictions, I was happy to find a falafel recipe that accommodated my needs. The absence of common allergens, such as gluten, dairy, and nuts, made these falafels a safe and enjoyable option for me. I felt confident serving
mzado mwongozo
[email protected]The texture of the falafels was spot-on. They were crispy on the outside and tender on the inside, providing a satisfying contrast in every bite. The combination of chickpeas and herbs created a cohesive and flavorful texture that made these falafels
Shrishak Bagale
[email protected]I decided to experiment with the recipe by adding a touch of harissa paste to the falafel mixture. The result was an exciting fusion of flavors that added a spicy kick to the dish. My adventurous taste buds were delighted with this creative twist.
Rajaram Pal
[email protected]The presentation of the falafels was visually appealing. The golden brown exterior and the vibrant green of the herbs made the dish inviting and appetizing. I enjoyed serving these falafels as a colorful and delicious centerpiece at my dinner table.
Ujjwal Thapa
[email protected]As a busy individual, I appreciated the time-saving aspect of this falafel recipe. The use of a food processor to grind the chickpeas and herbs made the preparation process incredibly efficient. I was able to whip up a batch of falafels in no time.
Edie Baker
[email protected]I was thrilled to find a gluten-free falafel recipe that didn't compromise on taste. The substitution of chickpea flour for wheat flour resulted in a crispy and flavorful falafel that satisfied my gluten-free cravings.
Grace Dadzie
[email protected]While the falafels were delicious, I encountered a minor issue with the recipe. The cooking time seemed a bit excessive, resulting in slightly overcooked falafels. I suggest reducing the cooking time by a few minutes to achieve the perfect texture.
jovanni tucker
[email protected]As a vegan, I was delighted to find a falafel recipe that caters to my dietary preferences. The use of chickpeas as the main ingredient provided a protein-packed and satisfying meal. The falafels were a hit at my dinner party, and my non-vegan friend
Ajmal kharik15
[email protected]The unique blend of spices in this falafel recipe caught my attention. The cumin, coriander, and paprika gave the falafels an exquisite taste that tantalized my taste buds. I highly recommend trying this recipe for a flavorful culinary experience.
Kumbirai Chihwehwete
[email protected]I'm a beginner in the kitchen, and this falafel recipe was a great starting point. The step-by-step guide made it easy to follow, and the results were impressive. My family loved the falafels, and I felt proud of my culinary achievement.
Jaga lahori
[email protected]As a health-conscious individual, I was thrilled to find a falafel recipe that uses wholesome ingredients. The absence of deep-frying and the use of oven-baking resulted in a healthier version of this classic dish.
Mimi_risky
[email protected]I've tried numerous falafel recipes, but this one takes the crown. The detailed instructions and helpful tips made the cooking process a breeze. The falafels turned out perfectly golden brown and had an incredible taste.
Esa Mia
[email protected]This falafel recipe is a game-changer! The combination of chickpeas, herbs, and spices creates a flavorful and satisfying dish. I especially loved the crispy exterior and the moist, tender interior.