Felafel Recipe

sbh

27 Sep, 2021

This recipe is simple to master or you might also like our falafel with parsley salad recipe. Heat 5cm oil in a deep pan to 180C350F then fry the falafel in batches and drain on kitchen paper.

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Falafel or taameya as we call it in Egypt is an all-time favorite street food.

Felafel recipe. If you need a binding agent add one beaten egg. Either using a specialized falafel mold or a spoon to shape the mixture make into small falafel ball shapes. As you shape the falafel drop them into the hot oil being careful not to let too much time pass between shaping and dropping in the oil.

Fry in batches making sure that the oil returns to 350 F before frying the next one. In most parts of the Middle East falafel is made with ground chickpeas. However in Egypt we make it with dried fava beans.

Where do you stand on falafel. Cook the felafel in batches for 34 minutes or until well browned. Drain on paper towels and serve hot.

Add 3 inches of oil to a 5-quart pot. Heat the oil to 350 degrees F and then add 5 to 8 falafel making sure to not overcrowd the pan. Press 2 tablespoons of the mixture together in the palm of your hand and form into a patty.

Traditional Middle Eastern falafel is made using chickpeas or fava beans which are processed and flavoured with herbs and spices then rolled into balls and fried until crisp and golden. If the mixture isnt firm enough add extra flour a little at a time. To bake falafel heat the oven to 375 degrees Fahrenheit and add a couple tablespoons of high heat cooking oil to a baking sheet.

Cook until the falafel are golden brown outside about 2 minutes. Heat vegetable oil to between 350ºF 175ºC to 375ºF 190ºC. Falafel is best when fried but you can successfully bake the falafel mix for slightly healthier baked falafel.

Serve with tahini sauce toasted flatbreads and plenty of salad. Browse more Lebanese recipes. Fill a deep heavy-based saucepan one third full of oil and heat to 180C or until a cube of bread dropped into the oil browns in 15 seconds.

Make sure to rinse and drain patting the beans dry with paper towels. Form the falafel mix into 12-inch patties instead of balls so that they sit flat on the baking sheet. They are best served with pita bread tomato onions and tahini sauce.

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