Name: Palestinian Falafel
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: To mince:; 1kg chickpeas (dry, uncooked, do not use can/jar peas); 4 garlic cloves, minced; 2 medium-big white onion; 160g fresh parsley; 30g fresh dill; Spices:; 4 tbsp ground cumin; 2 tbsp ground coriander; 1-2 tbsp salt (to taste); 1-2 tsp black pepper (to taste); 1 tsp baking soda (a tiny bit more if it doesn’t rise enough while frying); sesame, as desired (optional with mixture or as topping); water, add gradually depending on texture

Steps

Soak the chickpeas with water overnight or for 24 hours for best results

Cover the chickpeas with few centimeters of water (it will absorb the water and increase in size)

When ready, dry the chickpeas as much as possible with paper or kitchen towels

Cut the thick and hard branches of the parsley and dill, and only keep the leaves and the thin soft branches

Mince everything together (chickpeas, garlic, onion, parsley, dill)

If you use a regular food processer, make sure not to overdo it, it needs to keep a thick texture

If you use a meat mincer then use the medium size for the holes

Once everything is minced, you can freeze it for future use, do not add the spices for the frozen batches so it stays fresh

Add the spices and mix everything really well, use hands if needed

Add salt and pepper according to taste so test as you mix, same for sesame which can also be added as a topping and not mixed inside

Add water to make it easier to handle, don't overdo it, add little by little as needed and see how easily you can shape a falafel and slide it into oil

Deep-frying gives the best results and color, but you can also do it with little oil and keep an eye on flipping as much as needed

Heat the oil on medium-high, try with 1 falafel to test out how it holds in oil, and also test for salt and pepper, and how much it rises with the baking soda

Once you put in few falafels, turn the heat to low and flip every now and then until you get a nice color

Increase the heat with a new batch for a little bit then again on low heat while it cooks from the inside

Add water as you see fit, but keep in mind that too much water will break the falafel in oil, too little water will make it hard to shape and slide off the tool

Palestinian Falafel

Ingredients

To Mince

Spices

Steps

Nutrition Facts

Comments

Palestinian Falafel

Ingredients

To Mince

Spices

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts