Falafel mixes are very handy, but costly. Here is a recipe for your own less expensive mix and directions for how to use it.
Makes 3-4 cups mix. Mix will make up to 54 (1-inch) falafel balls.
- 4 c chickpea flour (besan)
- 1 c Panko bread crumbs
- 3 Tbsp raw sesame seeds
- 1 Tbsp salt
- 5 Tbsp dry parsley flakes
- 4 Tbsp dry cilantro flakes
- 4 Tbsp sumac
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 tsp baking powder
- 1 tsp coriander powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp cayenne
- 1 tsp ground black pepper
- 1 tsp allspice
- 1 tsp ginger powder
Ingredients for making a small batch of falafel:
- 1 c falafel mix
- 1/2 c hot water
- vegetable oil for frying (2″ deep)
- In a large bowl, place all dry mix ingredients.
- Stir well. Transfer to a quart jar or other air tight container.
- Store in dark, cool place. Use within 6 months.
Making Falafel From Mix:
- In a medium bowl, place one cup falafel mix.
- Add half-cup hot water and blend well.
- Place bowl in refrigerator for at least an hour.
- In a heavy pot or fryer on medium heat, place 2-inches of vegetable oil. Heat until 350 degrees F.
- While heating oil, divide falafel batter into 18 bits and roll each into a 1-inch ball.
- Fry 6 balls at a time for about 2 minutes, turning over once or twice. Falafels are done when they are a rich brown color.
- Drain in a strainer over a bowl, then transfer to a serving bowl. Serve hot or cold with yogurt sauce or tahini sauce.