Best 3 Falafel Dry Mix Recipes
Falafel, a traditional Middle Eastern dish, is a delectable combination of herbs, spices, and chickpeas or fava beans. These crispy balls of goodness can be enjoyed as a standalone snack or as part of a larger meal. Our article delves into the art of creating falafel dry mix, a versatile base that allows for easy customization and preparation. With three distinct recipes, we cater to various dietary preferences and tastes.
The first recipe presents a classic falafel dry mix, featuring a harmonious blend of cumin, coriander, and garlic. For those seeking a gluten-free option, the second recipe offers an alternative using chickpea flour instead of traditional wheat flour. Lastly, our third recipe caters to vegans with a delightful mix that excludes eggs.
Each recipe provides step-by-step instructions, ensuring a hassle-free preparation process. Additionally, we've included valuable tips on how to achieve the perfect falafel texture and flavor, as well as suggestions for serving this delectable dish. Explore our curated collection of falafel dry mix recipes and embark on a culinary journey that promises taste, versatility, and convenience.
HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
Steps:
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
FALAFEL DRY MIX
This is my own creation after realizing that normal boxed falafel is usually not all that good and quite expensive. I've also never found a dry falafel mix recipe where you just need to add water. This recipe is easily made in large batches for future use.
Provided by Zac Garrett
Categories Beans
Time 50m
Yield 10 Balls, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Grind Garbanzo Beans - I used a spice grinder to grind the garbanzo beans. Then used a strainer with a decent size hole to sift the mixture to get rid of any large parts. This took a long while to grind up a decent amount, but these little beans are hard and I didnt want to ruin a blender or something else.
- Mix All dry ingredients together.
- Add water.
- Let sit 30 minutes.
- Roll into balls.
- If you prefer flatten into patties, I've found that you need less oil when cooked this way.
- Fry in corn oil at 300F until golden brown. Falafel will float near the time it is done cooking.
- Set on a paper towel to soak up any extra oil.
- Enjoy.
HOMEMADE DRIED FALAFEL MIX
1. Blend all ingredients together. 2. Store in an airtight container at room temperature. *to make falafel, combine 1 cup homemade dried falafel mix with 1/2
Provided by Melinda Strauss
Categories Appetizers, Snacks, Side Dish, Dinner
Time 5m
Yield 2-4 People
Number Of Ingredients 10
Steps:
- 1. Blend all ingredients together. 2. Store in an airtight container at room temperature. *to make falafel, combine 1 cup homemade dried falafel mix with 1/2 cup hot water and 2 tsp lemon juice. Set aside for 15 minutes to thicken. Pan-fry spoonfuls of the mixture in hot vegetable oil for 2 minutes on each side.
Nutrition Facts :
Tips for Making Perfect Falafel Dry Mix:
- Use a high-quality tahini: The tahini is one of the key ingredients in falafel, so it's important to use a good quality one. Look for a tahini that is made from 100% sesame seeds and has a smooth, creamy texture.
- Soak the chickpeas overnight: Soaking the chickpeas overnight will help them to soften and make them easier to grind. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a food processor to grind the chickpeas: A food processor is the best way to grind the chickpeas into a fine powder. If you don't have a food processor, you can use a blender, but you may need to stop and stir the mixture a few times to make sure it is evenly ground.
- Add the spices and herbs: Once the chickpeas are ground, add the spices and herbs. The most common spices used in falafel are cumin, coriander, and paprika. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper, to taste. Be sure to taste the mixture before you cook it to make sure it is seasoned to your liking.
- Form the falafel balls: To form the falafel balls, take a small amount of the mixture and roll it into a ball. The balls should be about 1 inch in diameter. If the mixture is too dry, you can add a little bit of water to help it bind together.
- Cook the falafel balls: The falafel balls can be cooked in a variety of ways. You can fry them in hot oil, bake them in the oven, or air fry them. If you are frying the falafel balls, be sure to use a deep fryer or a large pot with plenty of oil. The falafel balls should be cooked until they are golden brown and crispy.
Conclusion:
Falafel is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. Making falafel dry mix is a great way to save time and have falafel on hand whenever you want it. With a few simple ingredients and a little bit of planning, you can make delicious falafel dry mix that will produce perfect falafel balls every time.
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