Delicious and simple falafel to make at home - Walla! Food

2022-02-17T11:38:33.914Z

Falafel Recipe: Crispy falafel balls on the outside and soft on the inside, especially delicious. A simple and easy recipe to make much more than you think. Now at Walla! Food, enter >>>

Delicious and simple falafel to make at home

Crispy falafel balls on the outside and soft on the inside, especially tasty.

A simple and easy recipe to make much more than you think

Walla!

Food

17/02/2022

Thursday, 17 February 2022, 09:20

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We definitely have falafel (Photo: ShutterStock)

In recent days, there have been reports that even our son's favorite falafel is not leaving quietly, and the prices of the beloved street dish are also going to skyrocket in the coming weeks.

The "Falafel in the Square" chain has already announced a price increase, and it is likely that other falafels will not be left behind either.

So just as we provided you with a simple and easy recipe for homemade ice cream, when Golda raised prices, and we even showed you how simple it is to make pasta at home, when Osem raised prices.

Now it's the falafel's turn, you're raising prices - we make at home, and want to hear something?

It's not even that complicated, and delicious in levels.

5 Simple Ingredients: Falafel without leaving the house

In collaboration with Sugat

Crispy and delicious falafel balls

Recipe By: Walla!

Food

30 minutes work
90 minutes total
Easy to prepare

east
vegan
fur
Extras
Falafel
kosher

Falafel balls

Ingredients

- 1 kg of chickpeas soaked for about 12 hours in water with a tablespoon of baking soda.
  Save the soaking liquid to form a moist mixture
- 2 large and peeled cloves of garlic
- 1 teaspoon sweet red pepper
- ¼ A teaspoon of ground cumin
- 1 small hot green pepper
- 10 Stem Olive Parsley Separate the leaves from the stem
- 10 stalks of cilantro separate the leaves from the hills
For the conversion table, click here>

Preparation

How to make crispy and delicious falafel balls?

1 Put all the ingredients (except the parsley and coriander) in a food processor and process until smooth and creamy.
2 Open the processor lid, insert the leaves, close and process in the shortest time required to chop the leaves.
Transfer to a storage container, add a little salt and refrigerate for half an hour.
The mixture under cooling conditions will last about 24 hours.
4 Heat oil for deep frying to a heat of 170 degrees.
5 Wet your hands, whip small balls of the falafel mixture, and fry until golden.