To subscribe to the Facebook page click here: https://goo.gl/aRNInA ​ To subscribe to our business page on Facebook / shamalaseelpro ​ To subscribe to the Instagram account click here: https://www.instagram.com Ingredients 750 grams of chickpeas Half a medium onion 5-6 cloves of garlic 1 teaspoon white pepper 1 tablespoon dried coriander 1 tablespoon cumin 1 teaspoon baking soda for half the caliber 1 tablespoon salt Tips for a successful falafel recipe: The oil must be very hot, and after the first side is a little low. Also, when we shape the disc in the mold, we do a light press, and the most important thing is that the dough is balanced, not too soft and not too hard. If we want to fry a large quantity, we add water to the amount of dough that we want to work with for one or two sides. 2- It does not break up... The reason is usually that the dough is soft... or rough in the grinding or there is too much baking soda. Also, the oil is cold. It is very important that we do not turn the falafel until it holds together, because any contact with it before it holds together will ruin it. 3- The golden color... The original falafel does not contain green onions, balls, parsley, or green coriander, because after a period of frying, they give a dark color to the dish, or black, although it is better with them, but with time, it means that it will not deteriorate in the falafel or the shops...and also cumin and black pepper. If we add carbonate and leave it for more than two hours, the tablet will blacken. If the oil is burnt and too much fried in it. If the oil is too hot, the disc will also blacken. Whoever is having a party, put dried coriander, garlic powder or regular, white pepper, and ginger powder. 4- The crunch... The crunch comes from the dough’s balance between water and carbonates, and the grinding is not very fine. The oil is hot in the beginning and then to the point of 80% of the food... If we want to eat the amount immediately, it needs fresh garlic, green coriander, dried onions or balls, in addition to dried coriander, a little cumin, white or black pepper, and a sprinkle of barbecue. And ginger. But it will be soft from the inside, and it is best to reduce the fire to 70% until it is cooked from the inside. Note: For ease of frying and checking the moisture of the dough, the disk must slide on its own and easily into the frying pan without shaking the pan, otherwise it will need a little water. To check the temperature of the oil, we try a small roller or disk, which must be poured over the top of the oil after a few seconds. There is no need to dip the mold every once in a while in water, especially so that the oil does not splash out. Also, the oil should be abundant, at least 10 cm. If it decreases during frying, we will increase it, God willing, so I will not forget anything. Agents are required for our products all over the world. To communicate: Tel: 00902125073056 Mob: 00905537431865 Email: [email protected] #Sham_Al-Asil_Products #Sham_Al-Asil_Products Our agent in Sweden A&S Group AB Signalistgatan 16 721 31 Västerås Tel number +46739556384 E-post: [email protected] www.shamalaseel.com Our agent in Germany Saha Food Supplies Company for Food Supplies 00491782753000 Tegelerweg 13, 10589 Berlin Deutschland Our agent in the United Kingdom [Britain] The importer: GOLD ITEMS GROUP LTD General International Trade Import & Export Phone number :+447405734846 Email: [email protected] Our agent in America Sham Group food products distributor Milford, CT 06460 +1 (860)-990-8338 [email protected]