Fast Falafel
This is a quick falafel recipe made from a ready-made mix. Empty the mix into a bowl, add 200 grams of water, then leave it for 40 minutes before shaping and frying. Fry in oil maintained between 160 and 170 degrees, shape the pieces with a mold, and coat them with sesame seeds before lowering them into the oil. The chef serves them with tarator made from tahini, yogurt, garlic, lemon, and salt, and also mentions serving with pickles, tomatoes, parsley, and a sprinkling of sumac.
A quick recipe for falafel, the Middle Eastern fried chickpea patty.
Like a crispy chickpea fritter or veggie burger patty.
Falafel is usually shaped into small balls or patties and fried until crisp outside and tender inside.
Ingredients
- Listed among the ingredients without a quantity Chickpeas
- Listed among the ingredients without a quantity Onion
- Listed among the ingredients without a quantity Garlic
- Listed among the ingredients without a quantity Sesame seeds
- Listed among the ingredients without a quantity Salt
- Listed among the ingredients without a quantity Natural spices
- Listed among the ingredients without a quantity Baking soda
- 200 grams with each packet of ready-made mix Water
- Mentioned in the video for frying without a quantity Frying oil
- Mentioned in the video for serving without a quantity Parsley
- Mentioned in the video for preparing tarator without a quantity Tahini
- Mentioned in the video for preparing tarator: 2 tablespoons Yogurt
- Mentioned in the video for preparing tarator without a quantity Garlic
- Mentioned in the video for preparing tarator without a quantity Lemon
- Mentioned in the video for preparing tarator without a quantity Salt
- Mentioned for serving Pickles
- Mentioned for serving Tomatoes
- Mentioned as a serving option Cucumber
- Mentioned for sprinkling on the sandwich Sumac
Instructions
- Empty the ready-made falafel mix into a bowl.
- Add 200 grams of water to the mix.
- Stir the mixture until combined, then leave it to soak in the bowl for 40 minutes.
- Set a frying pan over the heat and heat the oil for frying.
- Lower the heat under the pan to medium to keep the oil temperature between 160 and 170 degrees.
- Prepare the metal falafel mold and moisten it with water before use.
- Take a suitable amount of the falafel mixture, place it in the mold, and press it lightly.
- Open the mold from the center to shape the patty, then release the patty.
- Dip the visible side of the falafel piece in sesame seeds before frying.
- Carefully lower the falafel pieces into the hot oil, pushing them slightly forward as they are placed in the pan.
- Fry the falafel pieces until golden and crisp.
- Remove the falafel pieces from the oil and drain them in a stainless-steel colander.
- Combine the tahini with yogurt, garlic, lemon, and salt to prepare tarator.
- Prepare musabaha by mixing smooth chickpeas with tahini, salt, and olive oil until the consistency is suitable.
- Prepare falafel sandwiches with pickles, tomatoes, parsley, and tarator, and sprinkle them with sumac.