FALAFEL

By May Ghazawna
@palibites

Published in the TML Magazine Issue 10, 2020

Ingredients
  • 2 lb soaked chickpeas (overnight)
  • 1 bunch parsley
  • 1/4 bunch cilantro
  • 2 small onions
  • 2 green onion stalks
  • 5 cloves of garlic
  • 1 green hot pepper
  • 2 small red bell peppers
  • 2 tbsp falafel spices
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • *1 tsp baking soda (divided, each bag takes 1/4 tsp)
  • Sesame seeds
  • Oil for frying
Instructions
  1. Grind the chickpeas in the food processor.
  2. Grind the rest of the ingredients.
  3. Mix the vegetables with the chickpeas then grind them again in the processes.
  4. Add the spices.

*Add 1 tsp baking soda dissolved in 2 tbsp water (if you want to freeze, don’t add baking soda now).

MIX:

  1. Shape the falafel into balls using your hands or falafel tool .
  2. Deep fry the falafel, make sure the oil is not too hot and keep turning your falafel to get a nice color on both sides.
  3. Dip falafel in sesame seeds before frying if you’d like.

*Divide the falafel mix into four freezer bags if you want to freeze it. Each bag will make around 20 falafel. Take the bag out and allow it to thaw then add the baking soda. Add 1/4 tsp baking soda dissolved in 1 tsp water to each bag before frying.

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