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Falafel from scratch (Mediterranean
chickpea patties)
| I'll tell you what you can
put there :
|
Click to enlarge
Most people don't bother to make falafel from scratch, but the taste
is sooo much better! This recipe serves 4-5 people (about 20
balls). |
I'll tell you what you can do
:
While
falafel
is quick to make by buying the
mix (see my recipe) from your local
supermarket, a fresh falafel is a whole lot better. It's
also healthier because it contains fresh vegetables and
a lot less salt than the mix.
This is an authentic Israeli falafel recipe. Enjoy!
First, soak the chickpeas (aka garbanzo
beans) in plenty of water overnight. If you haven't got
the time, use canned chickpeas (for this recipe one 15-oz
can, drained, should do). In a food processor, finely chop
the onions, garlic, parsley and cilantro. If your food
processor is large, you can then add the chickpeas as
well. Otherwise, mash the chickpeas up in a large bowl
and then throw in the onion/herb mixture. Add your spices:
about 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon
of coriander. I like to throw in a little hot pepper too
when my wife isn't looking! Finally, mix in the flour and
baking powder, which will make the mix into more of a dough.
Cover and place in the refrigerator for at least 2 hours.
Click to enlarge
After waiting patiently for at least
two hours (it's important!), remove the falafel mix from
the refrigerator. In a large pot, heat up vegetable oil
for frying, careful not to let it smoke too much. To form
the falafel balls, I use two spoons and gently slip them
into the oil one by one. It takes just a couple of minutes
to deep fry each side. Remove onto some paper towels.
When
you're done eat your falafel with some homemade
hummus or
with tahini sauce. And why not? Pepperocinis and pickles
too!
|
Falafel
Tip
The most common problem people encounter when cooking falafel is
that the mixture falls apart as soon as it hits the hot oil.
This happens if you don't leave the mixture to sit covered
in the refrigerator for at least 2 hours prior to frying.
Also, your pot and oil must get very hot (but not smoking
of course). Your patience in these two aspects is rewarded
with falafel that is sooo good!
Cick here for a falafel from the box tune-up!
|
Best of luck, Moti
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New! Write a comment about this recipe:
Moti writes:
(21 Oct 2008, 08:40)
Let me try and answer both of these last questions. First, you can
substitute baking soda for baking powder (divide the amount in half
though), or you can just leave it out of the recipe. The falafel will be
less springy though. As for cooker's question, falafel dough lasts just a
couple of days in the refrigerator. you may have better luck frying them
all up and freezing the balls instead.
Moti writes:
(21 Oct 2008, 08:38)
Let me answer these couple of questions. First, you can substitute baking
powder with baking soda (divide the amount in half though), and you can
probably even get by without it, although the falafel will be less springy.
Second, to answer cooker's question, falafel dough only lasts a couple of
days in the refrigerator. You might be better off frying them up and
freezing the balls instead.
best of luck!
sidney from australia writes:
(18 Oct 2008, 20:45)
Dear Moti,
Thank you for the wonderful falafel recipe...I am trying it right
now but i do'nt have baking powder (closest town is 60km away), can i make
without or substitute with something? cheers sid.
cooker writes:
(06 Oct 2008, 17:50)
Dear Moti,
This really sounds good, but i am been looking for a recipe to make my own
falafel mix in a large amount to be able to just mix it up when I want
it...does a recipe exist for this !?
Moti writes:
(14 Jun 2008, 16:46)
Sorry mg! It's baking powder. I've corrected it in the falafel recipe.
Enjoy!
mg writes:
(13 Jun 2008, 20:28)
Dear Moti, is it baking soda or baking powder? You say BP in the
ingredients but then BS in the receipe.
Gangsta writes:
(19 Apr 2008, 05:22)
Dear Moti,
I am going to try this. I love falafel.
AKA GANGSTA
Gangsta writes:
(19 Apr 2008, 05:21)
Dear Moti,
I am going to try this. I love falafel.
AKA GANGSTA
Eva writes:
(28 Jan 2008, 12:47)
Dear Moti,
Thanks!
This is delicious!
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