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Falafel Recipe (V+GF): a quick step by step easy recipe to make falafel using garbanzo beans (canned/dry), mint, garlic, and few other ingredients. It tastes absolutely delicious, the mixture can be made and frozen for upto a month.
Who’s ready for some delicious and hot homemade falafel’s or as I call them my Best Falafel Recipe (Vegan and Glutenfree).If you haven’t tried making falafel at home then you’re definitely missing on a very simple yet addicting recipe.
It may look or sound difficult but it’s absolutely simple. Easy-peasy ingredients that I’m sure most of you have in the kitchen pantry.
I still remember the first time we made them at home, Oh My Gosh, I don’t know about D, but I definitely went slightly crazy with excitement!!
The falafel came out perfectly golden in color, evenly crispy on the outside and moist inside – just the way you’d love it.
Infact, the falafel balls make an excellent snack for events as these can be made beforehand.
You can make the batter a month or so before and just thaw them overnight.
Fry the falafels the day you need to serve them and trust me everyone would think they are from the restaurant as they look exactly the same.
There are a few tips and tricks to make the best homemade version.
And then what I like the most here is we have an option of changing any ingredients as per our choice (except garbanzo/chole beans; – which is the main ingredient 😉
1. They need to be made from soaked garbanzo beans and not canned or boiled.
2. The mixture needs to sit for 20-30 minutes for the flavors to mix together.
3. Always fry them on medium heat and use oil with a high smoke point like olive oil, canola, peanut, etc
4. Use a spoon or scoop to make the same size falafels every time.
Now, that you have the tips, the process is really simple. All you have to do it soak the garbanzo beans overnight or a good 7-8hrs in cold water.
Once, the beans are properly soaked, simply drain the liquid as you don’t want to use that liquid. If you’re wondering why?
Then the answer is because once the beans are soaked, they release indigestible sugars that cannot be digested well by our system and results in flatulence.
Hence, it’s best to discard that water to reduce any unwanted situations or tummy aches after consuming beans 😉
So, once the beans are soaked, washed and ready, go ahead and mix all the ingredients in food processor.
Keep this mixture in the fridge for 20-30minutes (if making the falafel that day) or freeze this mixture upto a month.
Once, you’re ready to make the falafels, then just make round balls of big or medium size and fry until golden brown. That it, you have the falafels ready !!
Seriously, it’s this simple and you got to try these Best Falafel Recipe soon as the homemade ones are better than anything you might have eaten outside.
As always, I Looove when you try my recipes and send me pictures & feedback.
You can tag my recipes tried by you using #easycookingwithmolly
You can also try:
Garbanzo Beans: you can use 1 canned chickpea.
Parsley: can use fresh cilantro / dhaniya
Glutenfree Flour: you can use bean (chickpea flour) or if you can eat gluten, add all-purpose flour.