Magical Green Falafels #vegetarian #falafelrecipe

Magical Green Falafels #vegetarian #falafelrecipe

Why mystical? Since that is the way they taste, genuinely. Fluffy, delicate within and crunchy outwardly. Why Green? Since they are simply very green within gratitude to the mint, dill and parsley.

This isn't your conventional falafel formula, this one contains three unique sorts of fragrant herbs just as more than seven flavors. Mint and dill are not great fixings in conventional falafels but rather they truly take the flavor to another dimension.

The mystery fixing to make within additional delicate and soft is heating soft drink. It makes a progressively breezy surface inside, the main drawback is that the outside of your falafels will be somewhat darker yet it doesn't affect the taste by any means!

I'm utilizing a mix of dry chickpeas and expansive beans, otherwise known as fava beans. I have found that fava beans include dampness and make the falafels milder contrasted with chickpeas. On the off chance that you don't have fava beans close by, simply utilize more chickpeas, the falafels will even now be delectable.

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Magical Green Falafels #vegetarian #falafelrecipe


  • 1 cup dry garbanzo beans
  • 1 cup split broad beans/fava beans (or replace with more chickpeas)
  • 2 tsp baking soda
  • 1/2 stalk celery, chopped
  • 1 large onion, chopped
  • 1/3 cup red bell pepper, chopped
  • 2/3 cup fresh parsley
  • 2/3 cup fresh mint
  • 1/2 cup fresh dill
  • 1 tsp salt
  • 2 tsp ground cumin
  • 3/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp of each: cinnamon, anise, cardamom, ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 cup rice flour (or chickpea flour)
  • oil for frying


  1. Place the chickpeas and broad beans in a large bowl with the baking soda. Cover with water and let soak overnight.
  2. Drain and rinse the beans. Place them in a food processor and all the other ingredients: celery, onion, red bell pepper, fresh herbs, salt, spices, garlic powder, oregano, baking soda and rice flour.
  3. Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture looks like a fine meal, like couscous. Taste and adjust the seasonings if needed.
  4. Transfer the mixture to a large bowl. Using your hands, form small balls, or thick discs and place them on a place lined with parchment paper. Chill in the refrigerator for at least 1H. It’s even better to let them rest overnight to let the flavors develop.
  5. Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 2-3 minutes per side. I fried mine 3 minutes on one side and 2 minutes on the other side.
  6. Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels.
  7. Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also place them in pita bread with hummus, salad and red onions.

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