Ingredients for Falafel Middle East Palestine
- Dried Garbanzo Beans
- 1/2 cup finely chopped onion
- Head Of Garlic
- 1/2 cup chopped fresh parsley
- Hot Green Pepper
- 1 teaspoon ground cumin
- Salt And Pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Oil
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How to Make Falafel Middle East Palestine
- Soak 1 cup of dried chickpeas in cold water overnight (or for at least 8 hours).
- Drain the chickpeas thoroughly.
- Combine the drained chickpeas with 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/2 cup chopped fresh parsley, and 1-2 finely chopped fresh hot peppers (adjust to your spice preference).
- Grind the mixture twice in a food processor until it forms a coarse paste. Scrape down the sides as needed.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1/2 teaspoon baking powder.
- Mix thoroughly until all ingredients are well combined.
- Right before frying, gently stir in 1/2 teaspoon baking soda.
- Shape the mixture into 1 1/2-inch diameter patties, about 1/2-inch thick.
- Heat about 2 inches of oil in a deep pot to 375°F (190°C). Carefully add the falafel patties, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove falafel from oil and drain on paper towels.
- Serve hot in warm Arabic bread (pita) with sliced tomatoes.
- For an extra flavor boost, add tahini sauce and thinly sliced onions to your sandwich.
- Leftover falafel batter can be frozen for future use. Thaw completely and add baking soda before frying.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
3g
Carbs
22g
