Low Budget Recipe: “Crispy falafel”- packed with herbs & spices, this recipe is bursting with delicious flavor! (Recipe in the comments)

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2 COMMENTS

  1. Packed with herbs & spices, this crispy falafel recipe is bursting with delicious flavor. Stuff it into pitas, top it with your favorite fixings & enjoy!

    CLICK [HERE](https://youtu.be/ZM4H2BIAZJc) for step-by-step video recipe.

    Ingredients:

    • Chickpeas – 1.5 cups

    • Garlic (Finely Chopped) – 3 to 4 Cloves

    • Ginger (Finely Chopped) – 1 Inch (OPTIONAL)

    • Baking Soda – 1/4 tsp (OPTIONAL)

    • Green Chilli (Finely Chopped) – 2

    • All-Purpose Flour/Maida/Chickpea Flour – 2.5 tbsp

    • Onion (Finely Chopped) – 1 Small

    • Coriander/Cilantro (Finely Chopped) – 2 tbsp

    • Black Pepper (Freshly Ground) – 1/4 tsp

    • Coriander Powder – 1 tsp

    • Cumin Powder – 1/2 tsp

    • Red Chilli Powder – 1/2 tsp

    • Salt – 1/2 tsp

    • Lemon/Lime Juice – 2 tbsp

    • Oil (For Frying)

    Method:

    1. Firstly, soak 1.5 cups of chickpeas with enough water for overnight.

    2. Next day, drain off the water and transfer to a bowl or food processor.

    3. Add all ingredients listed above.

    4. Bend coarsely in a food processor without adding any water.

    5. For best results refrigerate for 1-2 hours/overnight. Cooking without resting works well and tastes good too!

    6. Now wet your hands and prepare small sized balls. If the dough is sticking to hands then add a tbsp more of maida and mix well.

    7. Deep fry the balls in hot oil.

    8. Stir occasionally, keeping the flame on medium.

    9. Once the falafel turns golden brown, drain off on to the kitchen paper.

    Finally, serve falafel hot with hummus or sauce of your choice.

    Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn’t soak long enough. Try buying a fresher batch of dried chickpeas next time and make sure you soak them until they’re doubled in size and slightly tender.

    Note: Some people like to add baking powder or baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, stir 1 tsp of baking powder into the falafel mixture after it has been refrigerated.

    DO NOT substitute with CANNED chickpeas. They will not work!

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