Syrian Brothers Falafel Blend
There's always a story behind our products, and this one you're going to love.
Made from ground fava (broad) beans, chickpeas or a mixture of the two, these deep-fried balls are a staple of Levantine cuisine. Whether eaten alone as a quick snack, or served in a pitta with salad and tahini-based sauces, they are a common sight at food stalls and restaurants from Aden to Istanbul, and from Baghdad to Benghazi. But if you ask where falafel actually comes from, you’ll never get the same answer twice. Falafel is the archetypically Middle Eastern dish.
Syrian Brothers Spice Blend: Spice Mix used to season Falafel with the Middle Eastern flavor of the popular street food. Salt-Free.
Syrian Brothers Spices are grown and sun-dried, without pesticides, irradiation, and GMOs. There are no additives, fillers, or preservatives, just fresh spices.
Beware: This product might make you quit your day job to start running a falafel cart. (based on a true story).
How to make Falafel
1. Falafel's main ingredient is dried chickpeas. The first step is to soak the chickpeas in plenty of water overnight (allow up to 18 hours).
2. Falafel mixture. Take the soaked chickpeas and add them to a bowl. Add fresh parsley, cilantro, dill, fresh garlic, and add Syrian Brothers Falafel Blend, etc. Run the food processor until everything is well combined and you achieve a greenish falafel mixture/paste.
Important Tip: Transfer falafel mixture to a bowl, cover and chill in the fridge for at least 1 hour or overnight.
3. Once the mixture has had a chance to chill, we add a sprinkle of sesame seeds and a little baking powder. Then take a bit of the falafel mixture at a time to form falafel patties (this recipe makes about 24 patties. You can freeze some for later use.)
4. Now, you can fry or bake the falafel patties. Frying is the traditional way to cook falafel.
To fry, heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3-4 minutes or so until medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Important Tips for this Falafel Recipe
- Do not use canned chickpeas, falafel patties will not hold up and will disintegrate in the cooking oil. For best results, you need to start with dry chickpeas soaked in water.
- Make sure you allow at least 1 hour to chill the falafel mixture. As mentioned earlier, this will help you easily form the falafel patties, and more importantly, it will help the falafels hold their shape.
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- Syrian Brothers Falafel Blend
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying