THE BEST YOU'LL EVER HAVE.
The night before soak 5 cups of chickpeas or more, depending on how much falafel you're making.
The next day, have the chickpeas ready in one container and,
Parsley
Coriander
Dill
Garlic
Onion
Green Onion
Jalapeño Pepper (optional)
In another container ready for grinding in the 'secret weapon' .
This machine makes this process 100x faster, tastier and super easy. I know it says 'meat processor but we've never used it for that.lol
After rotating between chickpeas and herbs in the 'meat grinder' on full-grind, run the mix in the grinder again on half-grind.
When the 2nd half-grind is over, add
Coriander Seed (grinded)
Dill Seeds (grinded)
Cumin
Salt
Sesame Seed
Baking soda
Baking powder
**If storing the mix for another day, do not add baking soda or baking powder until time to cook.**
Use a 'Falafel Scoop' to shape the mix before dropping it in the hot oil to fry.
TAHINI MIX
- Tahini Paste
- Lemon
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