Resep 🌮Falafel 🌮 Enak, Praktis, dan Mudah Dibuat

Pelajari cara membuat 🌮Falafel 🌮 yang enak dan mudah diikuti di rumah dengan bahan seperti 2 cups dried chickpeas, 3 tblsp chickpea flour, 1/2 fresh...

Porsi: 24 servings
Waktu: PT1200S
Sumber: Cookpad

Bahan-bahan 🌮Falafel 🌮

• 2 cups dried chickpeas
• 3 tblsp chickpea flour
• 1/2 fresh parsley
• 1 onion
• 4 cloves garlic
• 1 & 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 & 1/4 tsp salt or to taste
• 1/4 tsp black pepper powder
• 1/4 tsp cayenne pepper or chili powder
• 1 & 1/2 tsp baking powder
• Oil for frying, or 2 tblsp oil for air-frying

Cara Membuat 🌮Falafel 🌮

1. #Soak_Chickpeas: Place 2 cups dried chickpeas in a large bowl, cover with water, and soak in the fridge for 24 to 48 hours. Drain and rinse before using. #Blend_Ingredients: In a food processor, blend parsley leaves, onion, cloves garlic, coriander, cumin, salt, black pepper and cayenne pepper. Add chickpeas and baking powder; blend until finely coarse, not smooth.
2. #Shape_the_Falafel: Let mixture rest 30 minutes, then scoop and shape it into small balls. If too crumbly, add 1–2 tblsp of flour. Place on a parchment-lined tray. #Air_Fryer: Preheat to 400°F (200°C). Spray basket and falafel with oil. Air fry in a single layer for 12–15 minutes, or until golden and crisp. Oven-Baked: Preheat to 350°F (180°C). Place falafel on a parchment-lined tray, brush with olive oil, and bake for 30 minutes, flipping halfway if desired, until golden brown.
3. #Deep_Fry: Heat oil to 340°F (170°C) in a deep pot (fill halfway). Fry 3–4 falafel at a time for 3–4 minutes, turning for even browning. Drain on paper towels. #Notes: #SUBSTITUTIONS: #Chickpeas: Use dried split fava beans (like in Egyptian ta’amiya) for a traditional variation. You can also try a mix of chickpeas and fava beans for a unique flavor and lighter texture. Canned beans are not recommended. Onion: White or yellow onion adds moisture and flavor.
4. #Fresh_herbs: Parsley is key; mint and cilantro are optional but great. #Spices: Cumin and coriander are classics. Add cardamom for a twist. Baking powder: Makes the falafel lighter and less dense. #Tips: #Use_dried_chickpeas: Soak for 24 hours—canned ones are too wet. Soak longer: Up to 48 hours (in the fridge) = softer texture.
5. #Don’t #over_blend: Aim for a coarse mix, not a smooth paste. Add flour if needed: 1–2 tbsp of flour helps bind if too crumbly. #Chill_the_mix: Rest 30 mins in the fridge before shaping. Roll in sesame seeds: Adds crunch and a golden finish. #Try_chickpeas + #fava_beans: A traditional combo with great flavor.
6. #STORAGE: #Uncooked_falafel_mixture: Store in an airtight container in the fridge for up to 5 days. You can also shape the patties and freeze them raw for up to 3 months. #Cooked_falafel: Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven or air fryer until warmed through and crispy.

Tips Memasak

• Gunakan bahan yang masih segar agar rasa masakan lebih maksimal.
• Sesuaikan takaran bumbu dengan selera keluarga.
• Masak dengan api sedang agar bumbu lebih meresap dan tidak mudah gosong.

FAQ Seputar 🌮Falafel 🌮

Apakah resep ini cocok untuk pemula?

Ya, resep ini bisa diikuti pemula karena bahan dan langkahnya disusun secara berurutan.

Berapa lama waktu memasaknya?

Estimasi waktu memasak: PT1200S.

Bagaimana cara menyimpan sisa masakan?

Simpan dalam wadah tertutup dan letakkan di tempat bersih. Untuk makanan basah, simpan di kulkas agar lebih tahan lama.

Itulah falafel yang bisa dicoba di rumah. Simpan resep ini agar mudah ditemukan kembali saat ingin memasak.