The perfect recipe of one of my favorite food: FALAFEL (it's vegan too!)
Last week I made delicious falafels from a recipe that I found on the EPICURIOUS website.
I followed all the steps and it was absolutely delicious!
I will keep the recipe in my cooking files.
The recipe is excerpted from Joan Nathan's book The Foods of Israel Today.
Falafels can be served on the a plate with hummus, a green salad, tabbouleh, Israeli salad, sliced tomatoes, Harissa, yogurt sauce etc... or in pita bread with tahini, tomatoes, greens, Harissa, as you like it..
Falafels are made from chickpeas and are vegan. They have been one of my favorite food of all for as long as I can remember..
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
VOILÀ, BON APPÉTIT!!
I followed all the steps and it was absolutely delicious!
I will keep the recipe in my cooking files.
The recipe is excerpted from Joan Nathan's book The Foods of Israel Today.
Falafels can be served on the a plate with hummus, a green salad, tabbouleh, Israeli salad, sliced tomatoes, Harissa, yogurt sauce etc... or in pita bread with tahini, tomatoes, greens, Harissa, as you like it..
Falafels are made from chickpeas and are vegan. They have been one of my favorite food of all for as long as I can remember..
Ingredients
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
Preparation
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
VOILÀ, BON APPÉTIT!!
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