Falafel - Taste & Flavors

FALAFEL

BY CHEF GARRETT MELKONIAN
Makes 18 pieces | Prep/cooking 1 hr 45 mins
INGREDIENTS
  • 40g bread
  • 25g chopped parsley
  • 20g chopped cilantro
  • 20g chopped green onions
  • 25g diced white onions
  • 10g minced garlic cloves
  • 11g salt
  • 12g falafel spice mix
  • 2 beaten eggs
  • 20g whole wheat pastry flour
  • 1 tsp baking powder

Spice mix

  • 23g ground cumin
  • 17g ground coriander
  • 27g ground black pepper
  • 7g ground cinnamon
  • 4g ground caraway
  • 100g dried split favas
  • 100g dried garbanzo beans
PREPARATION

1. Soak beans overnight with enough water to cover 2.5cm and stir in ½ tsp baking powder
to each soaking bean.

2. Next day, drain beans and rinse well with cold water.

3. Tear bread in small pieces and add enough water to saturate and soften. Squeeze extra water
from bread if needed.

4. Combine bread, eggs, parsley, cilantro, green onion, white onion, garlic, salt and spice. Stir together.

5. Once mixed, puree in mixer until completely smooth. Once mixture is pureed, set aside in a large bowl.

6. Take drained beans and puree separately on low speed in mixer until broken down, stopping intermittently.

7. Combine beans with herb, bread and spice mixture and mix until uniform. Fold flour into mixture slowly and softly. Refrigerate for 1 hour.

8. When ready to fry, fold in baking powder until uniformly mixed.

9. Form falafel into desired shape.

10. Fry falafel at 325°F until dark brown and freely floating in fryer oil.

11. Falafel ball should be airy and light in middle, cooked all the way through.

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