The Falafel Recipe

Falafel is “balls of yum” according to my kids, which fits! This homemade falafel recipe is perfect for a vegan lunch or experimentation!  

I used to grab falafel at this mall Middle Eastern place. Finding out how to create them myself changed everything. These are great alone and with pitas. You'll see!  

I understand your thoughts since I did too. Falafel seems hard because it's not conventional. It's funny how we're afraid to cook foreign food. Falafel is easy to make in 4 steps, and you'll appreciate it more since you made it.  

Falafel Ingredients  

Falafel with canned chickpeas saves time because you don't need to soak them (and they work!). Swap chickpeas for fava beans. Fresh cilantro and parsley enhance any recipe like nothing else.  

Red onion adds color and flavor. Garlic cloves improve all recipes. I prefer whole wheat flour, but you may use any sort (even gluten-free!). You'll adore falafel's lighter texture with baking powder. Ground cumin, salt, and pepper give falafel the ideal flavor.  

For Middle Eastern flavor, use fresh-squeezed lemon juice. First, put everything in your food processor.  

Once coarse, roll it into balls. Put them on a baking sheet and cool for a few hours before deep-frying. That's it!  

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