How long should instant falafel mix rest after adding water?

Let the hydrated batter rest for 15 to 30 minutes before frying so the chickpea or fava bean granules absorb the water and hold together in the hot oil.

How do you keep falafel batter from sticking to a metal falafel scoop?

Dip the metal scoop into a glass of cold water between every single patty; the thin film of water lets the lever slide the falafel smoothly into the pan.

What goes into a classic Levantine falafel wrap?

Warm pita or saj flatbread spread with lemony tahini sauce (tarator), crushed hot falafel, pickled pink turnips and cucumbers (torshi), diced tomatoes, fresh mint, parsley and a dusting of sumac.

Arabic & Levantine Pantry Guide

Falafel & Taameya: Regional Mixes, Falafel Spice and the Classic Metal Scoop

Crispy golden falafel (and Egypt's fava-bean taameya) is the street-food icon of the Middle East. Alongside grinding soaked chickpeas from scratch, ready-seasoned falafel mixes, falafel spice blends and the levered metal falafel scoop let you fry fresh, restaurant-style falafel at home in fifteen minutes.

Also known as:Syrian, Lebanese & Palestinian falafel mixEgyptian taameyaFalafel scoop & falafel spice

Levantine Chickpea Falafel vs Palestinian Green Falafel vs Egyptian Taameya

Across the Arab world, falafel varies delightfully by region: Syrian and Lebanese falafel is made primarily from chickpeas (sometimes blended with a touch of split fava beans), seasoned boldly with cracked coriander seeds, cumin and garlic for a golden interior and shattering crunch. Palestinian falafel incorporates generous bunches of fresh parsley, cilantro and green chili for a vibrant emerald crumb. In Egypt, taameya is crafted entirely from dried split fava beans (ful madshoush) pounded with leeks, dill, parsley and coriander.

Hot, Crispy Falafel in 15 Minutes with Ready Mixes

When you crave hot falafel without soaking dried chickpeas overnight and hauling out the meat grinder, regional falafel mixes (in Syrian/Lebanese, Palestinian and Egyptian taameya styles) are a pantry essential. Simply stir the dry mix with warm water, let the batter rest for fifteen to twenty minutes so the ground legumes hydrate and swell, then shape and fry until deep golden brown.

Using the Metal Falafel Scoop (Aleb) and Falafel Spice Blend

The secret to falafel that cooks evenly – crisp on the outside and fluffy inside – is the traditional spring-loaded metal falafel mould (aleb falafel), which shapes domed patties rather than dense round balls. Dip the metal scoop into a cup of cold water before each patty, pack in the batter, press a small dimple in the centre (or press in raw sesame seeds), and pull the lever over hot oil to release the patty cleanly. For cooks grinding raw soaked chickpeas at home, ready-blended falafel spice provides the exact ratio of coriander, cumin, allspice and garlic.