©2018 Matan Yosef for My Home Chef

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Falafel

INGREDIENTS

1 Kg of chickpeas soaked in water -overnight – wash and drain well
4 teaspoons of baking soda
½ cup of chopped parsley
½ cup of chopped coriander
1 chopped onion
2-3 tablespoons of flour
1 tablespoon of  ground cumin
2-3 cloves of garlic
1 teaspoon of paprika
1 teaspoon of salt
¼ to ½ cup of water (added slowly to adjust consistency)

50

MAKES

50

MINUTES
BALLS
METHOD
  1. Chop the onion, garlic and parsley and keep in separate plate

  2. Drain the chick peas and blend it lightly in the food processor

  3. Before deep frying mix all the ingredients together – the mixture should be thick enough to make the patties; If too thick add water, if too runny add a bit more flour – deep fry the falafel until golden brown (oil temperature160°c)

 

Tahini sauce 
1 cup of tahini paste
⅓ cup of lemon juice
¾ cup of water
2-3 crushed garlic cloves
Pinch of Salt Salt ,pepper

 

Mix the ingredients well together to reach a runny dip consistency