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14 hr 5 min
14 hr 5 min
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As we travel through Israel and taste an enormous amount of falafel, I feel the need to give you all recipe on falafel based on some of the best balls I’ve had in my life. In order to achieve the sexiest falafel balls, will need to locate the best tiny chickpeas you can. With that being said, Iv teamed up with @arrowheadmills to make my loved falafel recipe, their chickpeas are ????????????. Nothing like green, crispy, warm falafel balls coming together inside a beautiful homemade pita pocket showered with freshly chopped salad, and finished with schug and smooth tahini. What else do you need in life?? Check out my story highlights on Instagram to learn how I build the ultimate falafel pita – one like the way they make it at the best spots in Israel.
Meat Grinder
Big Pot
Frying Sieve
Bowl
Knife
Cutting Board
Soak the chickpeas in water for 12 hours. I recommend to place them in the fridge overnight.
Drain the water.
In a meat grinder or in a food processor, blend the chickpeas together with the onions, garlic and herbs.
Toast the spices (besides the salt and baking soda) in a dry skillet over medium-low heat and stir frequently just until they become very fragrant and darken slightly.
Grind the spices and add them to the ground chickpeas mixture.
Add the salt and baking soda. Mix well to get an even distribution of all the ingredients in the mixture.
Cover and let it sit in the fridge for 1 hour.
Make little balls of falafel, roll them gently and drop in a pot full of frying oil.
Fry the falafel until their crust get dark brown color.
Enjoy them while they are still warm or add them to your sexy freshly baked pita!
YASSS!
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