Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for good falafal recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for good falafal recipes?),it will help you,my kids.
Answer:
Have not tried these
Falafel (Fried chickpea balls)
Soak some dried chickpeas overnight (NEVER used tinned unless you like sludge at the bottom of your fryer).
Drain and grind up in a processor or robust blender until about the consistency of breadcrumbs.
Mix in finely chopped onion and garlic. Add roasted ground cumin and coriander (seed), salt & pepper to taste.
Roll into small patties. Deep fry in hot oil for a few minutes until golden brown.
EAT!
Falafel
3 cloves garlic
1/2 cup minced parsley
1 1/2 cup cooked chickpeas
1 TBSP lemon juice
1 tsp ground cumin
1/2 tsp. each basil, coriander, thyme
1/2 tsp. hot pepper sauce
Black pepper to taste
2 slices French bread, torn, and soaked in water
1/2 cup whole-wheat flour
1 TBSP extra-virgin olive oil
4 pita bread rounds
Lettuce, sliced, cucumbers, and tomato for garnish
Blend garlic and parsley in a food processor until finely minced. Add chickpeas, and process until pasty. Add lemon, cumin, basil, coriander, thyme, hot pepper sauce, and black pepper. Squeeze water out of the bread and add.
Process until well mixed. Form mixture into 16 balls. Flatten each ball into 1/2 inch thick patties. Place patties on a lightly greased baking sheet.
Bake at 375 F for 10 minutes. Turn patties, bake another 10 minutes.
In a large skillet, heat half of the oil over medium-high heat. Add patties, fry until golden brown. Turn patties over, add remaining oil. Fry until golden brown. Drain on paper towels.
Cut pita round in half, and open. Add two patties, and garnish. Top with a sauce or mayo.
http://www.johnrussell.name/recipes/fala...
Falafel (fried chickpea balls) 2
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 TBSP flour
1/4 tsp cayenne, dash black pepper
1 1/2 tsp salt
Mash chickpeas well (make sure they are cooked well enough to be mashable).
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
My Modifications:
I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don't put too many in the wok at a time or the temp. will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing
http://www.johnrussell.name/recipes/fala...
Falafel 3
1 lb. can chickpeas (the recipe I have calls for a one lb. can but I use a one lb. bag to save money and make more falafel, it is a spicy recipe so the reduced spice is fine for me. Soak chickpeas, drain and cook until tender, drain again)
1 cup wheat bulgar - covered with boiling water and soaked 30 minutes and then drained completely
1/2 c. chopped parsley ( I use cilantro)
1 large onion
2 cloves garlic
1 egg slightly beaten
1 teaspoon salt
1 teaspoon corriander
1 teaspoon cumin
1 teaspoon crushed red pepper
2 tablespoon flour
I use a food processor for this. In a two cup processor it takes me 4 batches to get through the chickpeas. I throw in 1/4 the onion, garlic, cilantro, egg, flour and spices and chop. Then I throw in 1/4 of the chickpeas and process until pieces are 2-3 mm or so in diameter and there is a little bit of paste evident in the bottom of the processor. You don't want to overprocess and have it too pasty. I repeat for a total of four times. Then mix the bulgar with the processed contents. I usually end up adding extra flour right away (like 4 T or more) but you can see how things are holding together and add more as necessary. The important thing is to roll the suckers around in between your palms till you have a nice smooth surface. Don't make too big. They should be a little bigger than a pingpong ball and slightly flatened. Deep fry until light brown. I'm not sure what temperature it is but med to med-high on my gas range works well. http://www.johnrussell.name/recipes/fala...
Falafel
(Arab Levant)
1 cup dried split yellow fava beans, picked over and soaked overnight in water to cover
1/2 cup dried chickpeas, picked over and soaked overnight in water to cover
1/2 cup medium coarse bulgur (no. 3), soaked in water for 1 hour and drained
2 heads garlic, cloves separated, finely chopped, and placed in a strainer for 2 hours to drain
5 medium-size onions, finely chopped and placed in a strainer for 2 hours to drain
1/2 cup finely chopped fresh coriander leaves
1/2 cup finely chopped fresh parsley leaves
2 tablespoons salt
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground coriander seeds
1/2 teaspoon ground red chile
1/2 teaspoon freshly ground cumin seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 tablespoon baking powder
6 to 8 cups vegetable oil for frying
1. In a large bowl, mix all the ingredients together except the vegetable oil. Place in a food processor, in batches if necessary, and pulse until everything is very well ground and smooth. Return to the bowl and stir several times with a wooden spoon. Transfer to a strainer and let drain for 1 hour.
2. Form the dough in tablespoon increments into hockey puck-size rissoles about 1 3/4-inches in diameter. Arrange on a tray and let rest in the refrigerator for 30 minutes.
3. Preheat the frying oil in a deep fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F. Fry the rissoles in batches of 5 or 6 in the hot oil until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a paper towel-lined tray. Serve with a wrapping of Arabic bread and any of the garnishes mentioned in the headnote. Let the frying oil cool completely, strain through a porous paper filter, if necessary, and save the oil for a future use.
Makes 70 falafel; about 20 servings if served plain, with no bread or accompaniments
http://www.cliffordawright.com/recipes/f...
This last recipe is not falafel, but it is a chickpea sweet ball recipe...
Sweet, Spiced Balls of Chickpea Flour
Mix together in a large saucepan:
2 1/2 cups chickpea flour*
1/2 cup vegetable oil
1/3-1/2 cup ghee
powdered almond (opt.)
Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.
Take off the heat and cool for about 5 minutes, then add:
2 cups granulated sugar
1/2 teaspoon cardamom powder
Mix well. Let cool for as long as possible, at least 30-60 minutes. The balls are easier to form when the ingredients are room temperature. Make into 1" balls by squeezing about 1 heaping teaspoon of dough back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixture will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, be sure you have let it cool enough. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.
*or equal parts uncooked cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%...
Easy Crispy Falafel:
1? hours 1 hour prep
6 servings
450 g dried garbanzo beans
3 garlic cloves
1/2 teaspoon baking soda
2 teaspoons coriander powder
1 teaspoon black pepper (ground)
2 teaspoons cumin powder
1 onion, chopped
4 spring onions, chopped
2 tablespoons cilantro
salt
vegetable oil (for frying)
red chili powder, to garnish (optional)
1 bunch parsley, chopped (use cilantro if you dont have parsley on hand)
1. Soak the chickpeas overight in plenty of water.
2. Drain well.
3. Grind in a food processor.
4. Add onion and parsley.
5. Grind for a few seconds more.
6. Add the rest of the ingredients.
7. Mix well.
8. Keep this mixture in a refrigerator for 30 minutes.
9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
10. Heat oil in a wok.
11. Deep fry the falafels until golden brown.
12. Drain on kitchen paper.
13. Sprinkle red chilli powder lightly and serve or serve without it.
14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
Falafel
INGREDIENTS
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
DIRECTIONS
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
FALAFEL
1 lb can chick peas drained
1/2 to 1 cup bread crumbs
1 egg
1 large onion, chopped
2 Tlbs finely chopped parsley
1 tsp. ground coriander or cumin
1 tsp. dried hot red peppers
1 tsp. garlic powder
1 tsp. salt
Olive oil to fry in
Combine chick peas, onion., parsley , beaten egg and spices.
Mix in blender.
Add bread crumbs until mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about one inch in diameter.
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually as an appetizer or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion in warm pita bread.
Classic falafel!
RECIPE INGREDIENTS
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (see recipe)
RECIPE METHOD
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
I think this is the one you are looking for....
Falafel
4 servings
1 day prep
INGREDIENTS
1 1/2 cups dried garbanzo beans
1/2 cup chopped onions
1/4 cup packed fresh parsley leaves
2 cloves garlic, chopped
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon coriander seeds, crushed or ground
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
vegetable oil (for frying)
1/4 cup tahini
1/4 cup cold water
1 tablespoon fresh lemon juice
1 pinch salt
4 pita breads
2 cups thinkly sliced crisp lettuce, washed and dried
4 slices tomatoes, thin
hot red pepper sauce
DIRECTIONS
Pick over, rinse, and soak the chickpeas overnite or until doubled in size.
Drain thoroughly.
Place in a food processor and finely chop.
Then add onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed.
Empty into a bowl and stir in the flour.
With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.
Let stand for 15 minutes.
Meanwhile, preheat the oven to 350 degrees.
Pour into deep skillet the oil until about ? inch covers the bottom of the skillet.
Fry the chickpea patties until golden brown on both sides, about 4 minutes each side.
Drain on paper towels.
Stir together tahini, cold water, lemon juice and salt.
Wrap the pita bread in foil.
Heat in the oven until warmed, about 10 minutes.
Open one edge of each pita bread and distribute among pockets the lettuce and tomatoes.
Add a falafel to each pita and drizzle with tahini sauce.
Add the hot pepper sauce if desired.
***note:I like to double this recipe and fry them up as needed for meals all through the week.
They are good on their own as finger food dipped into the tahini sauce.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for good falafal recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for good falafal recipes?),it will help you,my kids.
Answer:
Have not tried these
Falafel (Fried chickpea balls)
Soak some dried chickpeas overnight (NEVER used tinned unless you like sludge at the bottom of your fryer).
Drain and grind up in a processor or robust blender until about the consistency of breadcrumbs.
Mix in finely chopped onion and garlic. Add roasted ground cumin and coriander (seed), salt & pepper to taste.
Roll into small patties. Deep fry in hot oil for a few minutes until golden brown.
EAT!
Falafel
3 cloves garlic
1/2 cup minced parsley
1 1/2 cup cooked chickpeas
1 TBSP lemon juice
1 tsp ground cumin
1/2 tsp. each basil, coriander, thyme
1/2 tsp. hot pepper sauce
Black pepper to taste
2 slices French bread, torn, and soaked in water
1/2 cup whole-wheat flour
1 TBSP extra-virgin olive oil
4 pita bread rounds
Lettuce, sliced, cucumbers, and tomato for garnish
Blend garlic and parsley in a food processor until finely minced. Add chickpeas, and process until pasty. Add lemon, cumin, basil, coriander, thyme, hot pepper sauce, and black pepper. Squeeze water out of the bread and add.
Process until well mixed. Form mixture into 16 balls. Flatten each ball into 1/2 inch thick patties. Place patties on a lightly greased baking sheet.
Bake at 375 F for 10 minutes. Turn patties, bake another 10 minutes.
In a large skillet, heat half of the oil over medium-high heat. Add patties, fry until golden brown. Turn patties over, add remaining oil. Fry until golden brown. Drain on paper towels.
Cut pita round in half, and open. Add two patties, and garnish. Top with a sauce or mayo.
http://www.johnrussell.name/recipes/fala...
Falafel (fried chickpea balls) 2
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 TBSP flour
1/4 tsp cayenne, dash black pepper
1 1/2 tsp salt
Mash chickpeas well (make sure they are cooked well enough to be mashable).
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
My Modifications:
I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don't put too many in the wok at a time or the temp. will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing
http://www.johnrussell.name/recipes/fala...
Falafel 3
1 lb. can chickpeas (the recipe I have calls for a one lb. can but I use a one lb. bag to save money and make more falafel, it is a spicy recipe so the reduced spice is fine for me. Soak chickpeas, drain and cook until tender, drain again)
1 cup wheat bulgar - covered with boiling water and soaked 30 minutes and then drained completely
1/2 c. chopped parsley ( I use cilantro)
1 large onion
2 cloves garlic
1 egg slightly beaten
1 teaspoon salt
1 teaspoon corriander
1 teaspoon cumin
1 teaspoon crushed red pepper
2 tablespoon flour
I use a food processor for this. In a two cup processor it takes me 4 batches to get through the chickpeas. I throw in 1/4 the onion, garlic, cilantro, egg, flour and spices and chop. Then I throw in 1/4 of the chickpeas and process until pieces are 2-3 mm or so in diameter and there is a little bit of paste evident in the bottom of the processor. You don't want to overprocess and have it too pasty. I repeat for a total of four times. Then mix the bulgar with the processed contents. I usually end up adding extra flour right away (like 4 T or more) but you can see how things are holding together and add more as necessary. The important thing is to roll the suckers around in between your palms till you have a nice smooth surface. Don't make too big. They should be a little bigger than a pingpong ball and slightly flatened. Deep fry until light brown. I'm not sure what temperature it is but med to med-high on my gas range works well. http://www.johnrussell.name/recipes/fala...
Falafel
(Arab Levant)
1 cup dried split yellow fava beans, picked over and soaked overnight in water to cover
1/2 cup dried chickpeas, picked over and soaked overnight in water to cover
1/2 cup medium coarse bulgur (no. 3), soaked in water for 1 hour and drained
2 heads garlic, cloves separated, finely chopped, and placed in a strainer for 2 hours to drain
5 medium-size onions, finely chopped and placed in a strainer for 2 hours to drain
1/2 cup finely chopped fresh coriander leaves
1/2 cup finely chopped fresh parsley leaves
2 tablespoons salt
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground coriander seeds
1/2 teaspoon ground red chile
1/2 teaspoon freshly ground cumin seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 tablespoon baking powder
6 to 8 cups vegetable oil for frying
1. In a large bowl, mix all the ingredients together except the vegetable oil. Place in a food processor, in batches if necessary, and pulse until everything is very well ground and smooth. Return to the bowl and stir several times with a wooden spoon. Transfer to a strainer and let drain for 1 hour.
2. Form the dough in tablespoon increments into hockey puck-size rissoles about 1 3/4-inches in diameter. Arrange on a tray and let rest in the refrigerator for 30 minutes.
3. Preheat the frying oil in a deep fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F. Fry the rissoles in batches of 5 or 6 in the hot oil until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a paper towel-lined tray. Serve with a wrapping of Arabic bread and any of the garnishes mentioned in the headnote. Let the frying oil cool completely, strain through a porous paper filter, if necessary, and save the oil for a future use.
Makes 70 falafel; about 20 servings if served plain, with no bread or accompaniments
http://www.cliffordawright.com/recipes/f...
This last recipe is not falafel, but it is a chickpea sweet ball recipe...
Sweet, Spiced Balls of Chickpea Flour
Mix together in a large saucepan:
2 1/2 cups chickpea flour*
1/2 cup vegetable oil
1/3-1/2 cup ghee
powdered almond (opt.)
Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.
Take off the heat and cool for about 5 minutes, then add:
2 cups granulated sugar
1/2 teaspoon cardamom powder
Mix well. Let cool for as long as possible, at least 30-60 minutes. The balls are easier to form when the ingredients are room temperature. Make into 1" balls by squeezing about 1 heaping teaspoon of dough back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixture will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, be sure you have let it cool enough. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.
*or equal parts uncooked cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%...
Easy Crispy Falafel:
1? hours 1 hour prep
6 servings
450 g dried garbanzo beans
3 garlic cloves
1/2 teaspoon baking soda
2 teaspoons coriander powder
1 teaspoon black pepper (ground)
2 teaspoons cumin powder
1 onion, chopped
4 spring onions, chopped
2 tablespoons cilantro
salt
vegetable oil (for frying)
red chili powder, to garnish (optional)
1 bunch parsley, chopped (use cilantro if you dont have parsley on hand)
1. Soak the chickpeas overight in plenty of water.
2. Drain well.
3. Grind in a food processor.
4. Add onion and parsley.
5. Grind for a few seconds more.
6. Add the rest of the ingredients.
7. Mix well.
8. Keep this mixture in a refrigerator for 30 minutes.
9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
10. Heat oil in a wok.
11. Deep fry the falafels until golden brown.
12. Drain on kitchen paper.
13. Sprinkle red chilli powder lightly and serve or serve without it.
14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
Falafel
INGREDIENTS
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
DIRECTIONS
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
FALAFEL
1 lb can chick peas drained
1/2 to 1 cup bread crumbs
1 egg
1 large onion, chopped
2 Tlbs finely chopped parsley
1 tsp. ground coriander or cumin
1 tsp. dried hot red peppers
1 tsp. garlic powder
1 tsp. salt
Olive oil to fry in
Combine chick peas, onion., parsley , beaten egg and spices.
Mix in blender.
Add bread crumbs until mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about one inch in diameter.
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually as an appetizer or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion in warm pita bread.
Classic falafel!
RECIPE INGREDIENTS
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (see recipe)
RECIPE METHOD
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
I think this is the one you are looking for....
Falafel
4 servings
1 day prep
INGREDIENTS
1 1/2 cups dried garbanzo beans
1/2 cup chopped onions
1/4 cup packed fresh parsley leaves
2 cloves garlic, chopped
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon coriander seeds, crushed or ground
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
vegetable oil (for frying)
1/4 cup tahini
1/4 cup cold water
1 tablespoon fresh lemon juice
1 pinch salt
4 pita breads
2 cups thinkly sliced crisp lettuce, washed and dried
4 slices tomatoes, thin
hot red pepper sauce
DIRECTIONS
Pick over, rinse, and soak the chickpeas overnite or until doubled in size.
Drain thoroughly.
Place in a food processor and finely chop.
Then add onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed.
Empty into a bowl and stir in the flour.
With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.
Let stand for 15 minutes.
Meanwhile, preheat the oven to 350 degrees.
Pour into deep skillet the oil until about ? inch covers the bottom of the skillet.
Fry the chickpea patties until golden brown on both sides, about 4 minutes each side.
Drain on paper towels.
Stir together tahini, cold water, lemon juice and salt.
Wrap the pita bread in foil.
Heat in the oven until warmed, about 10 minutes.
Open one edge of each pita bread and distribute among pockets the lettuce and tomatoes.
Add a falafel to each pita and drizzle with tahini sauce.
Add the hot pepper sauce if desired.
***note:I like to double this recipe and fry them up as needed for meals all through the week.
They are good on their own as finger food dipped into the tahini sauce.
correctness,It's Non-profit and only for informational purposes.
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