COPPER🇮🇱 Israel
Falafel recipe
Crispy on the outside, fluffy on the inside!
Ingredients
- 240 g chickpeas
- 1 onion
- 3 garlic
- 30 g parsley
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp pepper
- 500 ml oil
How to make Falafel
- Soak 240 g of chickpeas in water overnight, then drain and rinse them thoroughly.
- Chop 1 onion and mince 2 garlic cloves, then set them aside for later use.
- In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, 30 g of parsley, 1 tsp cumin, and 1 tsp coriander.
- Blend the mixture until it forms a coarse paste, with some texture remaining, about 1-2 minutes.
- Transfer the falafel mixture to a bowl and refrigerate for 30 minutes to firm up.
- Shape the chilled mixture into small balls or patties, about 5 cm in diameter.
- In a deep pan, heat oil to 180°C, ensuring it's hot enough for frying.
- Fry the falafel in batches for about 4 to 5 minutes until golden brown on all sides, turning once.
- Remove falafel with a slotted spoon and drain them on paper towels.
- Serve the falafel warm, with your choice of sauces or salads.
What is Falafel?
Falafel is a traditional dish from Israel. It takes about 30 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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