How to Make Falafel? Falafel Recipe That Will Make You So Happy Every Time!

By Refika's Kitchen · 30 min

Ingredients

Instructions

1. Soak the chickpeas with 1 tablespoon of baking powder for 20 hours. Or, to skip soaking, cover the chickpeas with water to their level in a pressure cooker and cook for 5-8 minutes on high heat and high pressure (this gives a smoother, puree-like texture).
2. Drain the chickpeas and put them in a food processor.
3. Grind the whole cloves with a pestle and mortar.
4. Add the onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 level teaspoon baking powder and the ground cloves to the processor.
5. Pulse until finely chopped and blended, scraping down the sides as needed. Do not over-pulse into a smooth dough.
6. Mix in the sesame seeds and refrigerate for 1 hour.
7. Shape into 16 patties about 1.5-2 cm (1/2 inch) thick, using a falafel scoop, a funnel, or your hands. Oil the tools and hands if the mixture is sticky.
8. Pour oil into a large frying pan to a depth of 4-5 cm (2 inches), enough to fully cover the falafel.
9. Heat the oil to 180°C (355°F). Check with a thermometer, or dip a wooden spoon handle: bubbles that appear right away mean it is too hot, bubbles that come late mean it is not hot enough.
10. Place half the patties in the hot oil and fry for 5-6 minutes, turning occasionally, until crispy and brown. Drain on a sieve or paper towel. Fry the second batch the same way.
11. Serve: halve the simit, spread hummus on it, top with spoon salad and falafel, add yoghurt and sprinkle sumac over the top.

Summarized from Refika's Kitchen's video. Watch it for the details.

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