Falafel Styles
Set your culinary creativity free!
How do you prepare MOIMA Falafel?
1. Mix with water
2. Let it stand for 45min
3. Form Falafel
4. Deep Fry
5. Cook 3-4 min
6. Remove
- Shake package before every usage.
- To make 15 – 18 Falafel, stir 375 ml (or 375 g) of water in a bowl, while slowly adding the whole MOIMA Falafel-Mix until completely mixed. For one Falafel, mix 22.5 ml (or 22.5 g) of water with 15 g MOIMA Falafel-Mix.
- Let the mixture stand for 45 min at room temperature and stir once every 10 – 15 min to fully mix the water with the mixture. The mixture is now ready to fry and can be stored for max. 3 days in the fridge or immediately deep-fried to Falafel.
- Heat plenty of refined sunflower oil to 180°C (mid-level heat) in a pot. Then shape Falafel using a Falafel scooper, ice cream scooper or your hands and gently place the Falafel ball into the oil. Note: the Falafel should float and must not touch the bottom of the pot. Also, if you deep-fry more than 5 Falafel at once, increase the heat to 190°C, otherwise the oil cools down too much.
- Deep-fry Falafel 3 – 4 min until crispy brown. DO NOT deep-fry golden-brown, otherwise the Falafel remains raw inside. To cook the Falafel thoroughly, turn the Falafel once. DO NOT stir the oil or tap the Falafel while deep-frying, the Falafel could fall apart. After 3 – 4 min remove the hot Falafel from the pot, let them cool slightly and enjoy warm.
Finally, you can also fill the Falafel with an onion-summak mixture, with nuts or Nutella. You can also, however, dip the Falafel in sesame seeds before frying. There are no limits to creativity – Tastier than tasty!
The chickpeas are soaked with tap water at room temperature overnight. Then they are ground twice with onions and parsley using a meat grinder and its finest blade. Then the Falafel spices are added and everything is mixed well. Finally, refined sunflower oil is heated to 180 ° C and the previously formed Falafel balls are fried for 3 – 4 min. Falafel balls are traditionally formed with a Falafel scooper, but it is also ok to use an ice cream scooper, spoons or the hand.
So, here is the recipe:
- Soak 853g dried chickpeas overnight at room temperature. The water surface should be at least 5cm above the chickpeas. In case the chickpeas absorb a lot of water, so that the water level drops below the chickpeas, then simply add water until they are completely under water again.
- Drain the water the next day and grind the chickpeas together with 47g onions and 150g parsley with the meat grinder. Use the finest blade.
- Grind the chickpea-onion-parsley mixture a second time.
- Add 70 Falafel spice mix (coriander, carbonate and salt) and mix very well (you can request also the MOIMA Falafel-Spice Mix).
- Use a Falafel scooper, an ice cream scooper, spoons or your hands to make approx. 28 – 30g Falafel balls.
- Deep-fry the Falafel balls in pre-heated refined sunflower oil for 3-5 minutes at 180 ° C until the Falafel balls are brown in colour. Please note, when deep-frying more than 5 Falafel balls, the oil temperature drops depending. It may therefore be advisable to increase the temperature slightly first, before deep-frying more than 5 Falafel at once.
- Remove the Falafels from the pot, let it cool a little bit and enjoy while warm.
Finally, you can also fill the Falafels with an onion-summak mixture, with nuts or Nutella. You can also, however, dip the Falafel in sesame seeds before frying. There are no limits to creativity – Tastier than tasty!
How do you judge Falafel whether it is good or bad? You taste them of course. But that is not the only way. You can see what a Falafel is likely to taste like. A golden brown crust looks seductively tasty, but could be a sign of a bland taste because it doesn’t contain enough spices. Spices give Falafel the typically dominant, spicy and aromatic taste. A Falafel broken open and a nice golden yellow color sticks out?
This is a sign of missing or little parsley, but maybe you don’t like parsley in your Falafel like the Lebanese and the Syrians. A crunchy portion of spices and plenty of parsley, well-fried and you get a dark brown and really nice green Falafel cross section. Authentic, as you know it from a vacation in Arabia. The thickness of the Falafel ball plays also a role. If it is too thin, the heat penetrates the ball too quickly and too deeply, which makes the crust quite thick. This should definitely be avoided. It absolutely doesn’t taste good. If it becomes too thick, the crust will cook, while not enough heat can penetrate inside. The result is great from the outside, raw from the inside. If you leave the Falafel in hot oil longer, the Falafel has gotten good from the inside, but the crust is completely burned. We therefore recommend a Falafel ball of 4 – 5cm in diameter. You can also get two tablespoons to form such a Falafel.
Finally, you can also fill the Falafel with an onion-summak mixture, with nuts or Nutella. You can also, however, dip the Falafel in sesame seeds before frying. There are no limits to creativity – Tastier than tasty!
