A year ago, a dear reader shared with me this amazing recipe for homemade falafel mix. I made it the very next week — and wow! So simple! So delicious!
I actually tried making falafel once from scratch – like from actual dried chick peas. OMG, what a nightmare. It was entirely too patchked for me. (And you know I don’t do patchke!)
So back to the Osem falafel mix I went. But then Judith shared this recipe with me and I’m pretty sure I heard angels singing. This mix is actually better than Osem (which I admit to loving). Better because it’s MSG-free and additives-free — and better because it actually tastes better.
Once you mix everything up, you just store it in a ziploc bag or air-proof storage container. Whenever you have a hankering for falafel, simple mix it with water and lemon juice – and voila!
One batch of the dry ingredients made enough falafel for three dinners for my family five, but your mileage may vary.
I’ve been meaning to share this recipe with you for the past 11 months, but somehow I never got around to it. Finally today, in honor of Yom Ha’Atzmaut, I’m sharing this super easy, amazingly delicious falafel mix recipe! I hope you love it as much as I do!
Homemade Dried Falafel Mix
5 cups garbanzo bean (chickpea) flour
1 tablespoon salt
2 tablespoons dried parsley flakes
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons ground coriander
2 teaspoons turmeric powder
2 teaspoons chili powder
2 teaspoons baking powder
Blend all ingredients together and store in an airtight container at room temperature.
To Prepare Falafel Balls
Combine 1 cup homemade dried falafel mix with 1/2 cup hot water and 2 tsp lemon juice. (We double or triple this for our family of 5, which makes about 20 falafel balls.)
Put in the refrigerator for 15 minutes until thickened. Roll out even sized balls for frying. (I used a melon baller to measure them out, but Amazon actually sells a falafel maker, which I saw used at many-a falafel stand in Israel… coolest kitchen gadget!)
Heat 2-inches of vegetable oil and pan-fry for two minutes on each side.
Serve with hummus, pita and Israeli salad. For an even more authentic experience, add in any of the following:
- “chips” (aka french fries)
- pickled vegetables – cauliflower, beets and cabbage are popular
- fried eggplant or baba ghanoush (or both)
- amba (this spicy mango sauce is my absolute favorite falafel condiment, and I’ve never found it in the US. Here’s an amba recipe – but has anyone ever since this for sale in America?)
What’s your favorite way to serve falafel? Do you make yours from scratch or use a mix?
Looking for more Israeli recipes? Check out my recipe for Israeli meatballs, aka ketzitzot.