Falafel
Print outMake a fantastic falafel with Swedish yellow peas using our falafel mix. This falafel gets a wonderful texture and flavor from cumin, lemon and parsley.Then mix with boiling water and leave to swell for 15 minutesYou can also mix it with cold water for a fresher feel. In this case, be careful not to mix too much and leave in the fridge overnight.
Portions
Nutrition and climate performance
Portion size: 100g | CO2 footprint: 30g CO2e/100 g | Protein: 16g protein per 100 g
Ingredients
Finished quantity
- 11 kg Falafel
Ingredients
- 5,0 kg Falafel mix
- 6,0 kg water boiling
- 400 grams Rapeseed oil
Instructions
Instruction:
- Mix falafel mix, boiling water and rapeseed oil.
- Stir well and leave to swell for 15 minutes
- Form balls (about 20 g) or steaks (about 60 g).
- Bake these in the oven at 225 degrees for 6 minutes. Use an ipinium sheet and spray with oil on the tray and balls/steaks
Tips to avoid rolling balls
- Use a dough scraper. Watch this movie clip on how to do this instead
- Use a food processor. When using a food processor, mix with boiling water. The reason is that otherwise the machine may knead the falafel batter too much and make it too sluggish.
- Try the falafel box.- Spray a number of oven trays and mix the falafel mix with boiling water and oil as above. - Spread directly onto the oven trays in a thin layer with a spatula.- Brush some oil on top and bake in the oven at 230 degrees for 6-7 minutes (depending on the height of the falafel square).