syrian falafel recipe

Beware street food lovers. This falafel recipe is gourmet…it’s the traditional recipe made by great grannies. If you want that downtown taste, skip the coriander and halve the garlic. And don’t be too generous with the spices. But I advise against this!

Ingredients:

1 kg dried chickpeas (garbanzo beans), soaked overnight

1 large bunch of coriander (cilantro), roughly chopped

1 medium onion, chopped into eighths

1 head of garlic, cloves peeled and crushed

Approximation:

4 tbs salt

1 tsp sumac

2 tbs cumin

2 tbs baharat (can sub with allspice)

1 – 2 tbs ground black pepper

4 – 5 tbs dried ground coriander seeds

Method:

Set up your meat mincing machine and use a large hole plate.

To grind, place handfuls of drained chickpeas into the machine.

Alternate between the coriander and chickpeas until all are ground.

Note, you will get a lot of water from these two. Stop at intervals and pour this “water” into the bowl of ground chickpeas. It’s what holds the mix together.

Change the plate to a smaller one….

Re-grind the coriander/chickpeas mixture, alternating between the mixture, garlic and onion chunks.

When it’s all finished, add the spices and mix in very well.

Taste a bit of the mixture and add any additional spices you desire to taste.

Your mixture is ready for use!

You can store this mix in freezer bags for a couple of months, but break it up so it’s not all one hard lump when you want to use it.

Otherwise, drop in a piece of flat bread into your deep fryer. When it begins to turn a rosy colour, your oil is ready.

Shape teaspoon heaped size falafels into a small doughnut by rolling it into a ball then pressing it to flatten it with the palm of your hand.

Push through the end of a spoon (or the like) to make a hole in the middle.

Dip half the top side into sesame seeds and fry until golden.

Be careful not to keep it in for too long as it will continue cooking after you take it out of the fryer.

Also note not to make the oil too hot as it will burn on the outside and remain raw on the inside. Once the bread is a rosy colour, keep the oil on medium heat.

If you have a falafel mould, then place a heaped teaspoon of the mixture onto it.

Flatten the falafel by removing excess mixture with the back of a teaspoon.

Use the handle to make a hole in the centre, then dip into the sesame seeds and fry.

Serve with a hummus dip.

Devour!

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12 thoughts on “syrian falafel recipe

  1. Charles says:

    Come and cook this for me please? :$ I always have terrible luck with felafel – I just can’t make it successfully at all and I LOVE it so much! Well, luckily there’s a lot of felafel restaurants in the Marais in Paris so worst case scenario I can head out there 🙂

  2. fati's recipes says:

    Aww, falafel aren’t that hard to make! I never knew that falafel was so popular in France! 🙂

    Hey, I’ve got a kibbeh recipe on hold (waiting to be posted), that one makes GREAT use of your meat grinder, Rufus. 😛

    Thanks all for your kind comments, and stopping by. 🙂

    • Charles says:

      Ha – I tried twice already and always ended up with a weird chick-pea “mush”. Not to say it wasn’t tasty, but it sure as hell wasn’t what I’d hoped to make!

      As for France – I think maybe it’s not so much a case of it necessarily being especially popular, but the Marais area of Paris has a lot of Jewish residents, so you can find a lot of synagogues, kosher butchers, ethnic restaurants etc. I guess it’s the same with every main city, but I like Paris for that reason. It’s quite a small city and you can stand in the centre and walk for 30 minutes in different directions and find completely different “micro cities” – Chinese, Japanese, African etc.

  3. Khaldoun Atassi says:

    hi fati !
    I’m wondering what baharat you use ? I live in the US so I’m wondering what I could substitute .

    thanks !

    • My Kitchen Kohl says:

      Hi Max,
      I hope you like this recipe when you try it. It took some digging, but I used to reference this for baharat (homemade recipe). I couldn’t advise you on which baharat to buy from Melbourne (sorry!) but I think you should give the homemade version a go if you have all the spices you need. I use the “Syrian” recipe and the first recipe “Baharat” listed in the link. You could alternatively just buy allspice from Woolworths/Coles and use that, it works just as fine. Likewise, the Woolworths/Coles brand of sumac works great in falafel.
      Hope this helps, please let us know how you go with the falafel!
      P.S. If you have freezer bags, you can freeze portions of the mix to fry later, just fill a bag and flatten out like a meat patty so it defrosts quickly, then bring to room temperature, shape and fry. The batter may be a little sticky so wet your hands slightly if you’re not using a falafel mould. 🙂

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