You can freeze the falafel mixture without the flour and the baking soda. Thaw it when you’re ready to use, add the flour and baking soda and fry as usual.
For a real Israeli experience serve the falafel in a pita bread with hummus. Add chopped Israeli salad and a tahini dip, Israeli cucumber pickles, sauerkraut and hot pepper or Yemeni schug are also welcomed in the pita.
You can find a special falafel making tool in some kosher markets, or wet your hands and use them to shape little 1.5” balls.
Yields about 40 falafel balls
1 lbs. chickpeas (dried, not cooked)
4 garlic cloves
2 bunches of cilantro
1-2 teaspoons chili pepper flakes
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
2 tablespoons grated fresh ginger (optional)
2 teaspoons table salt
2 tablespoons flour
2 teaspoons baking soda
Canola or corn oil for frying
1.Soak the chickpeas in water overnight. Drain.
2. Grind the chickpeas, onions, garlic and cilantro in a meat grinder. Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda and mix well.
3. Heat the oil in a deep fryer or a frying pan to a medium heat.
4. Form 1” round balls using a special falafel tool (or simply using a spoon or wet hands) and fry until the falafel are golden brown and are cooked through.
5. Serve in a pita bread with tahini sauce and Israeli salad.
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