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Falafel from Homemade Mix

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.


Dry Mix:

  • 4 c chickpea flour (besan)
  • 1 c Panko bread crumbs
  • 3 Tbsp raw sesame seeds
  • 1 tsp 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)


Dry Mix:

  1. In a large bowl, place all dry mix ingredients.
  2. Stir well. Transfer to a quart jar or other air tight container.
  3. Store in dark, cool place. Use within 6 months.

Making Falafel From Mix:

  1. In a medium bowl, place one cup falafel mix.
  2. Add half-cup hot water and blend well.
  3. Place bowl in refrigerator for at least an hour.
  4. In a heavy pot or fryer on medium heat, place 2-inches of vegetable oil. Heat until 350 degrees F.
  5. While heating oil, divide falafel batter into 18 bits and roll each into a 1-inch ball.
  6. 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.
  7. Drain in a strainer over a bowl, then transfer to a serving bowl. Serve hot or cold with yogurt sauce or tahini sauce.

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