Egyptian falafel, Catring, 1 kg

Egyptian Falafel Caterung 1 kg A delicious and tasty recipe that guarantees a flavor close to the traditional falafel taste preferred by people: Ingredients: Crushed fava beans: 1 kilogram (preferably of good quality with no large shells). Chopped parsley: 2 cups (best chopped finely). Chopped dill: half a cup (optional, but gives a distinctive flavor). Chopped coriander: half a cup. Crushed garlic: 5 cloves. Grated onion: 1 large (you can drain it well from water). Cumin: 2 teaspoons. Dried coriander: 2 teaspoons. Hot pepper: 1 small (optional). Baking powder: 1 teaspoon (helps make the falafel light and fluffy). Salt: to taste. Flour: about 2-3 tablespoons (you may need to adjust the amount as needed). Cold water: as needed. Oil for frying: plenty. Method: Soak the fava beans: soak the crushed fava beans in cold water for 12 hours or overnight, then drain well before preparing. Prepare the ingredients: in a food processor, put the soaked and drained fava beans with parsley, dill, coriander, garlic, and onion (you can squeeze the onion to reduce moisture). Add the spices: add cumin, dried coriander, hot pepper (if you prefer a spicy flavor), salt, and mix well until combined. Mixing: after blending the ingredients, add the baking powder and mix again. If the mixture seems very dry, add a little cold water gradually until you get a cohesive mixture (but not too wet). Shaping: shape the mixture into small balls or discs using your hands or a falafel shaping tool. If the mixture isn't holding well, add a spoonful of flour to stabilize the shape. Frying: heat the oil in a deep pan over medium to high heat. fry the falafel until golden and crispy outside, ensuring they are fully cooked inside. You can test the oil temperature by dropping a small ball of the mixture; if it bubbles quickly, the oil is ready. Serving: serve the falafel with Arabic bread, tahini, salad, or hummus. Tips for restaurants and catering: To ensure the falafel is uniform and easy to prepare in large quantities, it is recommended to use a high-quality electric food processor. You can store uncooked prepared falafel in the freezer for later use. Before frying, just let them thaw slightly at room temperature. If serving in a restaurant or catering, make sure to serve with a healthy addition of pickles, tahini, or even some special sauces. Enjoy the most delicious Egyptian falafel!