Falafel Recipe

Easiest Way to Make Yummy Falafel dough

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Falafel dough. Falafel is one of the most popular foods in Egypt. It's made out of peeled beans and always served fried. It's also made in the Levant area (mainly Syria and Lebanon) using chickpeas.

Easiest Way to Make Yummy Falafel dough Falafel is a very delicious Middle-Eastern gourmet appetizer that has become popular in the West over the past several years. It's made from a deep fried paste of chick peas, fava beans, and a mix of onions and different herbs and spices. Freshly Fried Falafel Displayed at a Street Food Vendor in Tripoli, Lebanon Falafel Dough – Customize by adding your own ingredients and style. You can have Falafel dough using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Falafel dough

  1. Prepare 1 cup of chick peas,dried.
  2. It’s 2 cups of parsley.
  3. It’s 2 cups of coriander.
  4. You need 1 cup of mint leaves.
  5. You need 1 cup of dill.
  6. You need 1 cup of onion leaves.
  7. You need 1 cup of bell pepper green and red,sliced and mixed.
  8. You need 1 pc of meduim onion.
  9. It’s of Spices:.
  10. It’s 2 tsp of salt.
  11. It’s 1 tsp of black pepper.
  12. You need 2 tsp of cumin powder.

Falafel IQF Fritters – Easy-prep with back-of-house look. Falafel Pucks – Easy-prep and ready to go right into the oven. The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense.

Falafel dough step by step

  1. Wash the chick peas and soak in water for one night..
  2. In food processor, put all vegestables and spices then grind it until small then add chick peas. Grind it well until all ingredients same size,or untel it all become smallest…
  3. This is the finish product.. put in zipper bag then put in freezer…

Blend it too little and the'll fall apart when frying. When you process the chickpeas with the herbs and spices, you'll want a blended and uniform dough. Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape. Making small balls gives you a better ratio of crisp exterior to moist interior.