Falafel

Falafel
  • Serves: 6 people
  • Prep Time: 20 Mins
  • Cooking: 10 Mins
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Falafel recipe is a simple recipe with chickpeas and fava beans. It’s a traditional Arab food that can be tested easily at our home.

They are usually stuffed in pita bread with tahini, hummus or a vegetable salad or an assortment of veggies, absolutely a wonderful and awesome snack. Vendors sell it on the street corners in Cairo.

This can be served as snack or even as breakfast stuffed in bread. It is time saving and you are just going to love it. Well, let me talk about the kids, you just have to serve them when they come to you saying hungry. Ha, they really will go crazy.

 My mother always loved it, whenever I made this dish. We can find several preparation methods and variations of this falafel recipe online. It’s a very crispy and delicious Middle East recipe for the food lovers. You can prepare it easily with a traditional approach with chick peas and spices. We have uploaded the step-by-step guide of falafel preparation with all the photos to ease the cooking process.

 

Ingredients

Directions

  1. Blend chick peas, lemon juice and 1/4 cup water in mixer jar to form a smooth mixture.
  2. Pour it into a bowl and add shallot/small onion, cumin, red pepper flakes,2/3 of garlic,1 tsp salt, 2 tbsp parsley and 1/2 cup of bread crumps and mix well.
  3. Roll it into lemon sized balls and flatten slightly with your palm and keep aside.
  4. Place whisked eggs and bread crumps in separate bowls.
  5. Dip the flattened falafel mixture in the whisked egg and then roll it in the bread crumps such that the bread crumps covered all the sides of falafel.
  6. Heat a frying pan and boil oil.
  7. Put the falafels into the boiling oil and fry until it turns brownish colour and cook the other side also.
  8. Remove it from oil and drain the oil oil from it by placing in  a tissue paper.
  9. Making the Yoghurt dip
  10. Mix Yoghurt and pepper with the remaining garlic, salt and parsley in a bowl and  stir well. Serve it with fried falafels.

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