I have tried many falafels over the years and they are always a bit on the tough side for me.
But these are not a bad thing, they are the falafellas I love and have been making for my family for years.
One of the best falafeling recipes on this website.
I know how difficult it is to find falafelt, so I thought it would be good to share this recipe with you guys, because I know it is easy to get lost.
And, I promise, it is a lot easier than you think.
So make sure you go through the whole falafella process before you start!
Ingredients: 2 cups chicken stock (I use chicken broth) 2 cups chopped carrots 1 cup chopped celery 1 cup finely chopped onion 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon sea salt 1/8 teaspoon ground black pepper 1/16 teaspoon ground cinnamon 1/3 teaspoon ground ginger 1/6 teaspoon ground cardamom 1/12 teaspoon ground nutmeg 1/5 teaspoon ground cloves 1/1 teaspoon ground pepper 1 tablespoon chopped fresh cilantro 1 tablespoon fresh parsley (optional) Directions: 1.
Preheat oven to 400 degrees.
Combine chicken stock, carrots, celery, onion, oreganos, garlic powder, cayanne, and salt in a medium saucepan.
Cook over medium heat until vegetables are tender, about 8 minutes.
Add the cayena pepper and cumin seeds and cook for another 2 minutes.
Add cinnamon and ginger and cook another 2 seconds.
Add oreganoe and cardamoms and cook until spices are fragrant, about 1 minute.
Add salt, spices, and spices and bring to a boil.
Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
Add chopped cilantro and parsley and serve.
Notes: This is my personal favorite recipe.
I love the combination of carrots, onions, celeriac, cumin, and cardamon.
I also use chicken stock for this recipe because it is really cheap and you can always substitute the chicken stock with water or broth for extra consistency.
I usually like to add a few drops of wine vinegar to this recipe and it adds a nice, tangy taste to it.
All images and text © FourFourSeconds.com All content on this site is copyright protected.
Please do not use my images without prior permission.
If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.