Foolproof Falafel Recipe

Meet our go-to, foolproof, and most importantly simple Falafel recipe that you will have ready in no time at all.


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Meet our go-to, foolproof, and most importantly simple Falafel recipe that you will have ready in no time at all. This recipe will get you around 10 - 15 pieces and will be ready in 20 minutes.


Before we get started we have to tell you - in this post, we are only teaching you how to make Falafel - the little round balls not the entire wrap-like dish which people misunderstand as Falafel. If you are confused take a look at this example:



This is Falafel:




This is what people think Falafel is sometimes:





Best Falafel Recipe

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Servings: 10 - 15 pieces

Prep Time: 20 minutes



Ingredients:


2 cups soaked chickpeas

2 garlic cloves

1 red chili

1/2 cup parsley

1/2 cup coriander leaves

1 tbsp. fresh lemon juice

1 tsp. ground cumin

1/4 tsp. garam masala

1/2 tbsp. salt

vegetable oil (enough for frying)



Method:


1. First, pull off the stems of the parsley and coriander leaves. Now, put the soaked chickpeas*, garlic cloves, coriander leaves, parsley, and red chili in a hand-blender and hand-grind it until the mixture is even and finely ground.


Tip: To check whether your mixture is ready, take a handful of it, and make it into a ball. If it doesn't break apart, it is ready!


2. Take out your ready mixture onto a bowl and blend the spices (ground cumin, salt, garam masala and lemon juice) into it and blend it together.


Tip: If your mixture isn't binding try adding 1 tbsp. plain flour in it.


3. Now take out a frying pan and place it on your stove. Pour your vegetable oil into the frying pan and turn your stove on medium heat.


Tip: To check whether your oil is hot enough take 1/4 tsp of your mixture and try dipping it in the oil. If a few bubbles rise that means your oil is hot enough for frying. If not, wait for a few more minutes.


4. Now using your hands, make small balls out of your mixture (oval-shaped) and start frying them until they turn golden brown. Your falafels are now ready!



* Soak the chickpeas overnight and use a hand-grinder to remove the extra water left behind. If you have any questions you can drop in in the comments!





Falafel tastes better with these dips 😜:

Hummus by Foodbook the Blog

Tahini Dip by Foodbook the Blog



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