Falafel Dry Mix Cooking Instruction

  1. Prepare the falafel batter:
  • Shake the container well first, then add 1 cup of water for each full cup (6 oz) of dry falafel mix. (Do not use hot water.)
  • In a mixing bowl, stir vigorously until you have a thick, uniform batter with no dry pockets.
  • Cover loosely and let rest 30–45 minutes so the mix fully hydrates and binds.
  1. Shape the falafel:
  • Use a falafel mold or a cookie scoop to form the batter into balls or patties.
  1. Heat the oil:
  • Pour about 2 inches of vegetable oil into a heavy pot or deep fryer.
  • Heat to about 350°F. (When you carefully lower in a bit of batter, it should start to sizzle.)
  1. Fry the falafel:
  • Shape the falafel and gently slide them into the hot oil without overcrowding.
  • Fry 2–3 minutes per side, or until each is golden brown and crisp.
  1. Drain and serve:
  • Use a slotted spoon to transfer the falafel to a paper-towel–lined plate to absorb excess oil.
  • Serve hot with pita bread, hummus, tahini sauce and your favorite vegetables or pickles.
     
Depending on the size of your scoop or mold, the 16 oz container yields an average of about 30 falafel balls or patties, and the 50 oz container yields an average of about 100 falafel balls or patties.