AIR FRY FALAFEL RECIPES

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BAKED FALAFEL RECIPE | ALLRECIPES



Baked Falafel Recipe | Allrecipes image

An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.

Provided by Bette

Categories     Everyday Cooking    Vegetarian

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 11

¼ cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
¼ cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil

Steps:

  • Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  • Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutrition Facts : Calories 281.1 calories, CarbohydrateContent 39.3 g, CholesterolContent 93 mg, FatContent 9.3 g, FiberContent 7.2 g, ProteinContent 11.4 g, SaturatedFatContent 1.6 g, SodiumContent 909.4 mg, SugarContent 1.2 g

HOW TO MAKE PERFECTLY CRISPY FALAFEL - EASY RECIPES FOR ...



How to Make Perfectly Crispy Falafel - Easy Recipes for ... image

How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.

Provided by Adam and Joanne Gallagher

Total Time 8 hours 30 minutes

Prep Time 8 hours 20 minutes

Cook Time 10 minutes

Yield Makes approximately 18 falafel, 4 to 6 servings

Number Of Ingredients 12

8 ounces (225 grams) dried chickpeas (1 heaping cup) *not canned chickpeas
1 bunch scallions (85 grams) scallions, trimmed (5 to 6), see notes
2 to 4 medium garlic cloves, depending on how much you like garlic
2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional, see notes
2 to 3 cups (480 to 720ml) vegetable oil, for frying

Steps:

  • Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
  • Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it’s shape (it will be loose and a little crumbly). See our video and photos above for reference.
  • Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
  • Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
  • Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
  • Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
  • Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
  • Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

Nutrition Facts : ServingSize 3 falafel, Calories 151, FatContent 2.4g, SaturatedFatContent 0.3g, CholesterolContent 0mg, SodiumContent 408.3mg, CarbohydrateContent 25.8g, FiberContent 7.4g, SugarContent 4.5g, ProteinContent 8.3g

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BAKED FALAFEL RECIPE | ALLRECIPES
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
From allrecipes.com
Reviews 4.4
Total Time 55 minutes
Category Everyday Cooking, Vegetarian
Calories 281.1 calories per serving
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HOW TO MAKE PERFECTLY CRISPY FALAFEL - EASY RECIPES FOR ...
How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.
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