This instant Falafel mix is a convenient way to make Falafel without turning your entire kitchen into a battlefield of food processors, used knives and the entire contents of your spice rack. The spice blend might require some fine tuning to your own personal preference as it is very flavourful. They make a delicious Falafel sandwich with some fresh lettuce and Greek yogurt sauce or avocado dip. You can also add them to a mixed salad as a more interesting source of protein than just adding a handful of beans.
One day browsing Pinterest, as you do, I stumbled upon this recipe for an instant Falafel mix on a German culinary website that looked interesting. I had only made Falafel once before with canned garbanzo beans that would have been delicious except for the intense lemon taste they had, almost like a hand cleansing towelette you get when eating sea food at a restaurant. Is it just me or does the lemon flavour overpower all the other components in Falafel? Obviously garbanzo beans need spices as their flavour is too mild, but overpowering it with lemon juice and zest is not the way to go. This instant mix makes a smaller batch of Falafel, meaning that you can play around with how much lemon juice you want to add or whether you’d like to skip it altogether. The Falafel are a lot crispier as well, almost like a fried meatball. I love the idea of this mix and I will do some more experimenting with the mix, the spices are a little overwhelming which is fine in a sandwich but on its own it is too much. I would also like to try baking them to make the a little healthier. How do you like your Falafel? Which way do you eat them?
I don’t assume you speak German so I don’t think most of you will be able to understand the original recipe (here). Here I will give you a translation for a smaller Falafel mix batch and the changes I have made, although you could still halve the amounts of spices or add double the chickpea flour and baking powder.
Instant Falafel Mix
- 400 gr chickpea flour
- 5 gr baking powder
- 2 tbl dried parsley or cilantro(I doubled the amount)
- 2 TSP Salt
- 2 TSP Cumin
- 1 TSP Curcuma
- 2 TSP Paprika
- 1 TSP Ground chili powder ( I replaced it with cayenne pepper)
- 2 TSP ground ginger
- 1 TSP ground coriander
1. Mix all the ingredients above and put them into a jar.
2. Mix one part instant Falafel mix with equal amounts hot water (200 gr Falafel mix + 200 ml hot water make 14 Falafel) and 2 teaspoons of lime juice and set it aside for fifteen minutes.
3. Roll the mix into equal sized balls and fry them in neutral vegetable oil until golden as you would a meatball on medium high heat rotating them regularly.
That last instruction is missing in the original recipe because everybody knows how to fry things perfectly. As you can tell mine are a little overdone as the oil was a little too hot and I did not keep my eyes on it too closely making something else. You really have to watch and rotate them frequently.