Cuisine Blender (For grinding chickpeas and herbs)
Food Processor or Chopping Jar (For similar purposes as a blender)
Frying Pan or Skillet (For frying falafel balls)
Oil Spritzer Bottle (To add oil to the pan for cooking falafel)
Measuring Cups and Spoons (Essential for precise ingredient measurements)
Mixing Bowls (For combining ingredients and marinating herbs)
Garlic Press or Mincer (To efficiently mince garlic, a key flavor in falafel)
Spice Grinder or Mortar & Pestle (For grinding spices like cumin and coriander seeds)
Silicone Flipper (Aids in flipping the falafel balls during cooking without damaging them)
Digital Scale (Precision is key for ingredient measurements, especially when adjusting recipes or scaling servings)
1/2 cup tahini (sesame seed paste)
4 1/2 teaspoons fresh lemon juice
1/2 small onion, chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
1 small onion, diced (about 1/2 cup)
2 cloves garlic, peeled and smashed
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon baking soda
About 6 cups vegetable oil for frying
5 to 6 pita breads, top 1/3 cut off each
2 plum tomatoes, seeded and diced
1 small onion, diced
1 green bell pepper, seeded and diced
1 cucumber, peeled, seeded, and diced
Pickled turnip*
Mango amba (pickle)*
Harissa hot sauce
*Available from ethnicgrocer.com
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About