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Falafel Recipe

Falafel is an Arab food, which is a fried vegetarian fritters are often served along with hummus and tahini sauce. The appearance of falafel comes from Middle East probably from Egypt. These fritters are light green color inside. Falafel is a great source of protein for people who have cut meat in their diet. Falafel has very low in fat and low cholesterol so which is very much healthy for your health.

It is a simple fritter of ground chickpeas, which is filled with garlic and herbs and which is fried into a glorious revelation of inexpensive, filling food. Falafel is wrapped in a pita and topped with the usual suspects of cucumber-yogurt sauce, tomato and you can also try with olives.

Overnight or Quick Soak?

To make Falafel there are two methods for soaking the chickpeas.
The first is to soak the chickpeas at a room temperature of 20 to 24 hours. The second option is when you forgot to soak the chickpeas, quickly boil the chickpeas and set them aside to soak for an hour which probably the best method to do. The chickpeas should be enough to break with your finger but still have a bite to them.

The Simple Pan-Fry

Generally home cooks are little bit of worrying of deep fry, so instead of making deep-frying falafel a simple pan-fry will quickly and easily brown the fritters without making a huge mess.

To make best falafel at home

If you are making for approx 3 to 5 people then approx you may need 20 falafel balls.


· 1 ½ cups dried chickpeas
· 1 bunch scallions, coarsely chopped
· 4 cloves garlic, coarsely chopped
· ¼ cup loosely packed fresh parsley leaves
· 2 tablespoons olive oil
· 2 tablespoons freshly squeezed lemon juice
· 2 teaspoons ground cumin
· 2 teaspoons ground coriander
· 1 ½ teaspoons salt
· 1 teaspoon baking powder
· 2 cups vegetable oil for frying


1. Overnight Soak: Place the dry chickpeas in a large bowl, add more water to cover it, and then put it in room temperature for 20 to 24 hours. Then after when you open the size will be doubled.
2. Quick Soak: Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium to high heat and cook for 3 minutes. After completion remove the heat and drain it for 1 hour.
3. Mix: Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.
4. Process: Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped, 10 or 12 pulses.
5. Add baking powder: Just sprinkle the baking powder over the mixture, pulse the chick peas again, scrap down the sides of bowl as needed until the mixture forms a ball.
6. Shape the falafel: Scoop the falafel into 2 tablespoon-sized balls and place on a parchment paper-lined baking sheet.
7. Heat the oil: Heat the oil with medium-high temperature.
8. Fry: Gently lower 5 to 6 falafel at a time into the oil and fry until deep golden brown comes.
9. Serve: Serve the cooked falafel with tomatoes, feta cheese and shredded lettuce.
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