Falafel | How to make Falafel

By The Great Bear  |  13th May 2016  |  
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  • Falafel, How to make Falafel
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

132

0





About Falafel Recipe

Yummy falafels that are cooked to perfection.

Falafel

Ingredients to make Falafel

  • 150 gm chickpea
  • 20 gm parsley
  • 20 gm green chillies
  • 60 gm onion
  • 40 gm garlic
  • 20 gm Green coriander
  • 40 gm ginger
  • salt to taste
  • 10 gm Arabic Spice
  • 15 gm sesame seeds
  • Refined oil to fry
  • 2 pcs Pita Bread
  • For Hummus ( for 1 kg):
  • 400 gm chickpea
  • 100 gm Tahina Paste
  • 50 ml Olive oil
  • 50 gm garlic Cloves
  • salt to taste
  • 30 ml lemon juice
  • For Arabic Pickle(for 1 kg):
  • 100 gm cucumber
  • 100 gm radish
  • 100 gm carrot
  • 50 gm Green chilllies
  • 100 gm cauliflower
  • 100 gm Beetroot
  • 500 ml White vinegar
  • 10 gm bay leaf
  • salt to taste
  • sugar to taste
  • For Arabic Spice (for 1 kg ):
  • 225 gm coriander Seed
  • 200 gm cumin Seed
  • 40 gm Green cardamom
  • 40 gm Black cardamom
  • 40 gm cloves
  • 40 gm cinnamon
  • 20 gm bay leaf
  • 20 gm mace
  • 20 gm Black peppercorn
  • 10 gm nutmeg
  • 20 gm star anise
  • 20 gm Dry red chillies

How to make Falafel

  1. Pick and wash chickpea, soak over night.
  2. Mince with rest of the ingredient except oil and sesame seeds. Divide the mince in eight portions, cover with sesame seeds, deep fry.
  3. Serve with hummus and Arabic pickle.
  4. For Hummus:
  5. Pick and wash chickpea, soak overnight. The next day boil it with a little salt and keep it for cooling.
  6. Make a thick paste with tahina, olive oil, garlic, salt and lemon juice. Keep it refrigerated.
  7. For Arabic Pickle:
  8. Wash and cut all the vegetable in finger size and cauliflower in small flowerets.
  9. Cook with vinegar, salt, sugar, bay leaf and water. Cook till it gets tender.
  10. Cool and refrigerated.
  11. For Arabic Spice:
  12. Dry roast all the ingredients. Grind to a fine powder.
  13. Keep it in air tight container for long use.

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