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Falafel Quinoa & Beet
May contain traces of: Wheat/Gluten, Sesame, Mustard, Celery, Milk, Eggs.
Recipe Gluten Free. Facility not dedicated Gluten Free. Suitable for Vegan and Vegetarian.
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Preparation
- Add ¾ cup (200ml) of water to 1 sachet of Falafel (200g).
- Mix thoroughly until combined and let it rest for 20 to 30 mins. Mixture should be moist and firm.
- Form mixture into balls using wet hands or falafel mold or ice cream scoop or dessert spoon (about 5 cm in diameter)
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For frying
- Gently lower into hot oil.
- Deep fry 4 to 5 minutes on both sides.
- Fry until golden brown.
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For baking
- Place on greased baking sheet and brush with oil.
- Turn on the other side after 10 minutes.
- Bake for 20 minutes or until getting crunchy golden-brown texture.
Crunchy & Crispy Goodness !
