Falafel : 3 Different Recipes
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:
-
Chickpea, soaked 500 g
-
Broad beans, split and soaked 1 kg
-
Onion, white 200 g
-
Garlic, diced 50 g
-
Chilli’s red 10 g
-
Falafel spice 30 g
-
Parsley, finely chopped 40 g
-
Coriander, seeds 10 g
-
Salt 20 g
-
Bicarbonate soda 20 g
Cheese Stuffed:
-
Cheddar cheese, cubes 100 g
Indian Spiced:
-
Curry Paste 100 g
-
Curry, leaves 5 g
-
Coriander leaves, chopped 10 g
Beetroot & Kale:
-
Beetroot, grated 300 g
-
Kale, blanched and chopped 50 g
Preparation
-
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).
-
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.
-
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.
-
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.
