The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.
Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.
Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan
Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.
Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.
How to prepare homemade falafel:
Generally speaking, there are two ways to make falafel:
- The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
- From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
- 8 oz (225g) chick peas
- 1 onion, very finely chopped
- 1 garlic clove, crushed
- 1 slice of white bread, soaked in a little water
- 1/4 teaspoon cayenne pepper
- 1 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- 2 tablespoons parsley, finely chopped
- salt, to taste
- oil for frying
- Soak the chick peas overnight.
- Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
- Pound or blend the chick peas to a purée.
- Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
- Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
- Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
- Drain and serve hot with lemon wedges.