How to make perfect Falafel balls with Karni Tomer-Food Explorer
We asked our young Foodie in Asia, Shai-Li Tomer, how to make Falafel Balls for the upcoming Global Picnic at the OFS school in Singapore. She is so clever that she explained this to us in both, English and Mandarin!
And here you can find the full recipe for a crispy and delicious Falafel, fresh, vegetarian and vegan and you can also make it Gluten free.
Ingredients:
500 grams chickpeas, soaked in water for 12 hours. soak in tap water, change the water few times.
10 garlic cloves
2 big onions
2 Bunch of cilantro (Chinese parsley) without the stems
3 tbsp of breadcrumbs- optional. (You can keep them gluten free)
1-2 tbsp cumin powder
1-2 coriander powder
1-2 tbsp of Salt
tsp black pepper
3 tbsp sesame seeds
1 tsp of carbonate soda
Oil for deep frying
How to make the Falafel :
Rinse and drain the chickpeas and place in food processor with garlic, onion and herbs.Process until mixture is crumbs texture. If necessary, add 1-2 tbsp of water.
Transfer to a bowl, add the remaining ingredients and mix well. You should taste the mixture if you need more flavour.
Cover and set aside (best in the refrigerator) for half an hour to an hour.
Heat oil in a deep pot (the oil should be hot but not boiling).
Add the carbonate soda and sesames seeds and mix well.
Make round balls and fry until the colour of falafel is golden brown.
Serve with tahini sauce
Some suggestions:
If you like your falafel spicy, add a small green chili pepper to the food processor
Before you fry all the balls, fry one and taste it – to correct the seasoning.
Falafel feels too cramped? Add a little water, bread crumbs or flour and baking soda, let it stand a bit and try again frying a ball.
for Israeli and other cuisines cooking classes please contact Karni
