Falafel
Falafel
Author: Yaron Hadad
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 10
This is my father’s recipe for the best falafel you’ve ever had in your life. Trust me, my dad knows what falafel is all about. You just can’t go bad with this recipe.
Ingredients
- 1 kg chickpeas (rinsed in water for at least one night)
- 6 garlic cloves
- 1 onion
- 1 slice bread (soaked in water)
- 1 sheaf parsley (the more the merrier)
- 1 sheaf cilantro (the more the merrier)
- 1 small green chili
- 2 tablespoons cumin
- 1 teaspoon baking soda
- 1 tablespoon salt
- Oil (about 1 bottle, for deep frying)
Instructions
- Shred everything well in a food processor. You might have to do more than one batch if your food processor is not good enough.
- Make small 1-inch / 2.5 cm falafel balls with your hands.
- Heat up oil in medium temperature. You may use whichever oil you prefer, e.g. vegetable oil works great. It’s better to use a high pan or a pot. You’ll need deep oil, about 1.5 inch deep should be enough.
- Fry the falafel balls. Their outside color should be brown and not green, like in the picture.
- I recommend putting the falafel on a strainer or paper towel to absorb the oils.
- Enjoy!
Recent Comments