Egyptian Firecracker Falafel
This Firecracker Falafel recipe contains two recipes, for falafel and kefta. Choose pouch [2] instead of pouch [1] to make it Firecracker with the surprising taste experience of popping coriander seeds, and/or your amount of red chili from pouch [3].
Ingredients
- 1 can garbanzo beans rinsed (for falafel)
- 1 lb ground beef or lamb for kefta
- 0.5 cup parsley finely chopped
- 1 lb Fresh salad chopped
- (e.g. romaine lettuce tomatoes,
- cucumbers onions)
- 6-8 pita breads
- 1 cup yogurt
- 1 tsp baking powder for falafel
- 1 tbsp flour for kefta
- 1 small onion finely chopped
- 2 cloves garlic grated
- 1 tbsp lemon juice
- oil
- salt
Optional - for the sauce -
- fresh mint finely chopped
- garlic grated
Culinary Spice Kit
- [1] Coriander, cumin
- [2] Coriander and cumin seeds
- [3] Red chili flakes
Instructions
Step 1 (for Falafel)
- In a BOWL, mash beans, onion, garlic, parsley with a potato masher or blender.
- Add baking powder, salt (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.
- Cover and let cool in fridge for 1 hour.
Step 1 (for Kefta)
- In a BOWL, add meat, onion, garlic, parsley, flour, salt to taste (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.
Step 2 (for both)
- Form round flat patties in the size of a half hamburger.
- In a PAN, heat 1 inch of oil over high heat.
- Add as many patties as fit in your pan. Be careful not to crowd the pan.
- Fry patties for about 5 minutes until they turn brown on both sides, turning midway.
Sauce
- For the sauce mix yogurt, lemon juice, 1 tsp oil, and salt to taste.
- Optionally, add fresh mint and/ or garlic to taste.
Serve
- Serve in pita bread with fresh salad.
- Enjoy!