Falafel: 3 Different
Designed for professional chefs, check out these 3 different Falafel recipes: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.
Ingredients
Falafel Mix:
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Chickpea, soaked 500 g
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Broad beans, split and soaked 1 kg
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Onion, white 200 g
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Garlic, diced 50 g
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Chilli’s red 10 g
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Falafel spice 30 g
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Parsley, finely chopped 40 g
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Coriander, seeds 10 g
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Salt 20 g
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Bicarbonate soda 20 g
Cheese Stuffed:
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Cheddar cheese, cubes 100 g
Indian Spiced:
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Curry Paste 100 g
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Curry, leaves 5 g
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Coriander leaves, chopped 10 g
Beetroot & Kale:
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Beetroot, grated 300 g
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Kale, blanched and chopped 50 g
Preparation
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Falafel Mix:
- Blend all ingredients together in a food processor, add some water to form a paste-like texture.
- Separate into 3 portions: 2 portions of 750g and 1 portion of 375g (this one is for the beetroot & kale).
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Cheese Stuffed:
- Take one batch of (750g) mix and fill the falafel shaper halfway, then add the cheese cube and cover with more falafel mix.
- Fry in vegetable oil at 180°C until golden brown, basically when it floats, it's ready.
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Indian Spiced:
- Take the second mix (750g) and stir in the curry paste, curry leaves, and coriander leaves.
- Shape the falafels and fry in vegetable oil at 180°C until golden brown.
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Beetroot & Kale:
- Take the final mix (375g) and stir in the beetroot and kale.
- Shape the falafel and bake in the oven at 180°C.
