المقادير للفلافل
-كوبين حمص منظف من الأحجار مغ
سول ومنقوع لمدة 12 ساعة
-خمسه الى ستة بصلات
-اربعة حبات ثوم- أختياري
-ثلاثة ضمم كزبره خضراء
-كوبين حمص منظف من الأحجار مغ
سول ومنقوع لمدة 12 ساعة -خمسه الى ستة بصلات
-اربعة حبات ثوم- أختياري
-ثلاثة ضمم كزبره خضراء
-ثلاثة ضمم بقدونس
-ثلاثة ملاعق من الكمون الناعم
-ثلاثة ملاعق من الكمون الحَب
-ثلاثة ملاعق من الكزبره الناعمه
-ثلاثة ملاعق من الكزبره الحَب
-ملح حسب الرغبه
-ملعقه صغيره من كربونات الصودا
-زيت للقلي
للحشوة
-بصل مقطّع, ملعقتين سماق. بأمكانك أضافة الكمون و الفلفل الحار, حسب الرغبه
الطريقه
-بصل مقطّع, ملعقتين سماق. بأمكانك أضافة الكمون و الفلفل الحار, حسب الرغبه
الطريقه
-ينقع الحمص لمدة 12 ساعه ثم يصفى جيدا من الماء
-أغسلي البقدونس و الكزبره, افرميها فرم خشن
-في ماكينة الطحن الكهربائيه, أضيفي الحمص, أضيفي البقدونس و الكزبره المقطّع, أضيفي البصل المقطّع, و افرمي المقادير حتى تصبح الخلطه ناعمه و متجانسه
-أضيفي البهارات للخليط, أخلطي جيدا
-يترك ألخليط لفترة ساعة حتى ترتاح الخلطة و يمتزج الطعم, ويسهل تشكيلها
-في هذا الأثناء نبدأ بتجهيز الحشوة للفلافل و هي عباره عن بصل مفروم و مخلوط بالسماق و الكمون اذا رغبت.
-يحمّي الزيت الغزير في اناء عميق
-يحمّي الزيت الغزير في اناء عميق
-أضيفي ملعقه صغيره من كربونات الصودا على المقدار المُعدّ للقلي.
-شكلي كرات الفلافل بيدك و احشيها بخلطة الحشوه. أن وجد لديك الأداه ألخاصه بتشكيل الفلافل, استعمليها لتكوين الشكل المدور.
-نتركها تقلى في الزيت حتى تصبح مائله للون البني, ثم نرفعها ونضعها على ورق للتخلص من الزيت
-تقدم ساخنه مع الخبز العربي والطحينية والسلطه
Falafel Ingredients
*2 cups chickpeas, cleaned from the
stones, washed and soaked overnight or for at least 12 hours.
-شكلي كرات الفلافل بيدك و احشيها بخلطة الحشوه. أن وجد لديك الأداه ألخاصه بتشكيل الفلافل, استعمليها لتكوين الشكل المدور.
-نتركها تقلى في الزيت حتى تصبح مائله للون البني, ثم نرفعها ونضعها على ورق للتخلص من الزيت
-تقدم ساخنه مع الخبز العربي والطحينية والسلطه
Falafel Ingredients
*2 cups chickpeas, cleaned from the
stones, washed and soaked overnight or for at least 12 hours.
*5-6 medium size onions
*Few cloves of garlic, optional
*Three bunches of cilantro
*Three bunches of parsley
*3 tablespoons of ground cumin
*3 tablespoons of cumin seeds
*3 tablespoons of ground coriander
*3 tablespoons of coriander seeds
*Salt to taste
*Cooking oil for frying
*The filling for the falafel consists of diced onions and couple of tablespoons of Sumac. You may add ground cumin and a red chili flakes.
Directions:
*Soak the chickpeas for 12 hours. Drain and wash well.
*Chop the cilantro and the parsley rough chop.
*In the food processor, add chickpeas, parsley, coriander, and onions. Grind until all ingredients are mixed well and finely choppedd. The mixture should be smooth and homogeneous. Do this step in patches until all your ingredients are used up.
*Add spices to the mixture and mix well.
*Let the mixture stand for an hour to allow the flavors to develop, and the mixture will be easier to shape.
*In the food processor, add chickpeas, parsley, coriander, and onions. Grind until all ingredients are mixed well and finely choppedd. The mixture should be smooth and homogeneous. Do this step in patches until all your ingredients are used up.
*Add spices to the mixture and mix well.
*Let the mixture stand for an hour to allow the flavors to develop, and the mixture will be easier to shape.
*Add one teaspoon of Bicarbonate Soda to the amount you are about to fry.
*Prepare the falafel stuffing.
*Shape the falafel rounds by hand or by the falafel shaper instrument if you have one. Fill the falafel with the stuffing and close the falafel ball well.
*Heat up the oil. Make sure your oil is very hot before you fry the falafel.
*Drop the falafel balls carefully, they fry fast. Do not stir while they are frying.
*Take out of the fryer and place on paper towels to drain the excess oil.
*Serve hot with pita bread, small diced salad, and tahini sauce. Enjoy!
*Serve hot with pita bread, small diced salad, and tahini sauce. Enjoy!
14 comments:
NO WAY!!!
We just made home made falafel over the weekend. They were FANTASTIC!!!! Sooo yummy!
Thanks for the video :)
Thanks qwaider for coming by. did you make my recipe or is it yours? ;)
home made falafel is always the best!
What a clever idea to stuff the falafel :) Thanks!!!
Thanks MAG for coming by. glad you liked the recipe.
hiiiiiii Summer
very very good recipe , i will do it tomorrow ,,
thank you sooooo much
True Smile, thanks for coming by. i hope the recipe works out for you when you make it.
emm these do not look like the falafels i get in paris, im mad into them but they dont look like that and they come served in a pita bread can anyone tell me how to make those falafels is it just fried chic peas?
witty28, this is your basic basic falafel recipe...you can make any falafel with it, this one i stuffed but you can make them plain too. i do not know what type of falafel you get in Paris, but i assure you if you make this one at home, you will be satisfied with the results.
Some recipes requires baking powder and some requires baking soda.
1. Why is it necessary to add the baking soda?
2. What is the difference in the recpe is using baking powder vs. baking soda?
Anonymous, the reason we add baking soda to the falafel is to keep it fluffy and this helps it to stay airy and crunchy from the inside and not dense. a dense falafel is not a good falafel
the recipe i always follow is to add baking soda just right before frying the falafel...you have to use only a little bit of it ( of course depending on your quantity used, you add the baking soda ) If you add more than the recipe requires, the falafel will just fall apart in the hot oil while frying and will not keep its round shape.also, baking soda has a bitter taste to it, so you are not suppose to use a lot of it, because you will start tasting it and it is not pleasant.
I never add baking powder to it, i have never ran into recipes that call for it, so i have no idea what happens if you add it :) but i think also the baking powder is added for the same reason above, to keep it airy and fluffy.
Hello! I found this blog in foodista and followed it here. This is a lovely blog and awesome Home Made Stuffed Falafel recipe. Where do you get your inspiration? By the way you can place more foodista widget in your past and future blogs so that other foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!
Thanks Christine for your visit and comment! i appreciate the effort you did to come to my blog :)
i have posted many Foodista widgets on many of my past posts. I hope this will make it easier for people to find my recipes through Foodista and other ways of search.
Best Falafel I have had in years....not kidding..spice ratio is perfect....made two batches, second one I put a jalapeno in...mine actually stayed together!!!!! they are wonderful....many thanks
Thanks anonymous! i am glad the recipe worked out for you. it works out for me every time. i really appreciate the feed back :)
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