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Falafel

May-13-2016
The Great Bear
20 minutes
Prep Time
40 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Falafel RECIPE

Yummy falafels that are cooked to perfection.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Middle Eastern
  • Blending
  • Boiling
  • Main Dish

Ingredients Serving: 8

  1. 150 gm chickpea
  2. 20 gm parsley
  3. 20 gm Green Chillies
  4. 60 gm onion
  5. 40 gm garlic
  6. 20 gm Green coriander
  7. 40 gm ginger
  8. salt to taste
  9. 10 gm Arabic Spice
  10. 15 gm Sesame Seeds
  11. Refined oil to fry
  12. 2 pcs Pita Bread
  13. For Hummus ( for 1 kg):
  14. 400 gm chickpea
  15. 100 gm Tahina Paste
  16. 50 ml olive oil
  17. 50 gm Garlic cloves
  18. salt to taste
  19. 30 ml lemon juice
  20. For Arabic Pickle(for 1 kg):
  21. 100 gm cucumber
  22. 100 gm radish
  23. 100 gm carrot
  24. 50 gm Green chilllies
  25. 100 gm cauliflower
  26. 100 gm Beetroot
  27. 500 ml White vinegar
  28. 10 gm Bay leaf
  29. salt to taste
  30. sugar to taste
  31. For Arabic Spice (for 1 kg ):
  32. 225 gm coriander Seed
  33. 200 gm cumin Seed
  34. 40 gm Green cardamom
  35. 40 gm Black cardamom
  36. 40 gm cloves
  37. 40 gm cinnamon
  38. 20 gm Bay Leaf
  39. 20 gm mace
  40. 20 gm Black peppercorn
  41. 10 gm nutmeg
  42. 20 gm Star anise
  43. 20 gm Dry red chillies

Instructions

  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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