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Got dry falafel mix, need instructions

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  • Alice Patis Apr 5, 2006 01:11 PM
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So on a whim, I bought about a pound of dry falafel mix (just scooped the mix from a bin into a bag). I love falafels but have never made them so I thought this would be easier than making it from scratch. But I'm not sure how much water to use. Or what consistency the patties should be, as moist as mini burgers or what?

And what temperature should I have the oil for frying?

Also I have no idea how to make the pinkish white sauce. Googling for falafel recipes give a hundred variations on the sauce. I'd like it to be yogurt based, and if tahini is part of the sauce, can I sub something else since I don't want to go out and buy tahini.

Any help appreciated; photo report promised if it goes well!

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  1. I often pick up the Fantastic brand of falafel mix-- its suprisingly tasty (as are all their dried products I've sampled to date). Their instructions would work for you I would imagine--see below. I should note that I've not fried them--rather take the balls, flatten them slightly spray them with olive oil and then broil them for a few minutes on each side-- they get delicious and crispy and you avoid the complications frying can sometimes present. Hope this works well for you.

    Directions: In a large bowl, add 1-1/4 cups water to 1-2/3 cups Falafel Mix mix and stir well. Let stand 15 minutes to absorb the water. Form mix into 1" balls. Heat about 1/2" vegetable oil to 375 degrees. Fry balls until brown and crisp (about 3 minutes). Drain and serve.

    5 Replies
    1. re: Tumnus

      I usually bake them, too. FYI - it's really important to let the mix rest for a while, or else you won't be able to make patties that hold together.

      Re: the sauce - no recipes, but you can sub other nut butters for tahini. Peanut butter works, esp. the natural kind, but almond is even better.

      1. re: piccola
        m
        Michele Cindy

        That's a really good idea. When you bake them, do you need to spray them with cooking oil to make them crisp?

        1. re: Michele Cindy

          It's better if you do. And don't forget to spray the pan first or the crust will stick.

        2. re: piccola

          I heat a cast iron fry pan at 400 degrees that has some olive ,a little more than a coating ( like when making cornbread) when good and hot I remove .I then place heaping spoonfuls of felafel ,return to oven at a lower temp .They turn out pretty good I have to say. Yogurt and tahini maybe some za'tar. I like them wrapped in flour wraps with chopped salad.

        3. re: Tumnus
          f
          farmersdaughter

          You can also dredge them in panko or fine breadcrumbs and saute them in 1/4" of oil -- not authentic but they do get nice and crispy without having to deep fry.

        4. smooth peanut butter can be subbed for tahini

          1. I subtitute sesame seed oil for tahini.

            1. n
              Niki Rothman

              I use that Telma fellafel mix. just follow the directions. recently, I only had the one box and I wanted to make appetizer servings for like 20 people, so I added a bit more water than they said and about 1/4 cup flour and a big pinch of baking soda - I cheated and it came out perfect. The consistency should be like for matzoh balls or meatloaf - not too dry, not too wet. You don't need to have a specific temp. Fellafel balls are very forgiving and easy. I like the smaller the better. Like an inch across. Heat about 1/2 inch of neutral oil in the biggest fry pan you have - or 2 small ones, regular olive oil is OK, but not extra virgin - it burns. You want a medium flame. Turn the balls with tongs or a fork when golden on one side. If you are picky you can turn them on 4 sides (I do). Place on a wire rack or paper towels to drain.

              Here's what I like with fellafel:
              Pita bread - cut in half, wrap tight in foil heat in toast-r-oven at 400 until hot & soft - maybe 15 minutes for a stack. Keep wrapped in a towel at table.

              English cuke, thin slice, mix with full fat yogurt or even better, sour cream and salt.

              Hummus - in food processor blend garlic, evoo, canned garbanzos, lemon juice, salt and tahini until mayo consistency - thick.

              Sliced tomatoes, sliced red onions, pitted kalamata olives.

              Now, that's a nice spread!

              1 Reply
              1. re: Niki Rothman

                Yeah, great idea...broiling them. Seems to be working--so saves on the extra oil and fat and trouble. Moreover, my wife isn't a big falafel fan so since I'm the cook and I'm home alone...put together a yogurt cuke sauce, cut some toms and a bit of avocado...toasted pita...yeah...