| Falafel
Posted: 6/30/2009 4:43:21 PM | | does anyone have a fav recipe for Falafel patties that they have made and enjoyed. I recently visited a friend in washington dc and he suggested a falafel sammie at a greek place in the food court at union station...Now I want to make them! Recipes to share? | |
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| Falafel
Posted: 6/30/2009 9:20:14 PM | I hesitate to tell you this ... but I CHEAT! I buy a 10 oz. box of Casbah Falafel mix ... mix it up, cook it and there it is! it's truly GREAT! tastes just like you got it downtown Los Angeles!!! (California is the melting pot of America!)
ingredients (maybe this would help) ... are garbanzo bean flour, unbleached wheat flour, some vague reference to "spices," expeller pressed canola oil, baking soda, grated onion and sea salt ...
there's a recipe for Tahini Sauce ... blend together 1 cup Tahini, 2/3 cup water, 1/2 teaspoon salt, juice of 2 lemons, 1 crushed clove of garlic and a tablespoon of chopped parsley ...
sorry ... hope this is some help ... | |
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| Falafel
Posted: 6/30/2009 9:59:13 PM | Here are a few recipes - tastes vary depending on what ingredients you like. My rugrats preferred the Arabic but that's them.
Falafel
1 cup dried chickpeas or 1 can (16 oz.) chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tbsp. fresh parsley, chopped
1 tsp. coriander
1 tsp. cumin
2 tbsp. flour
salt to taste
pepper to taste
oil for frying
Place dried chickpeas in a bowl, covering with cold water and soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil; boil for 5 minutes; reduce heat to simmer and simmer for 50-60 minutes. Drain; cool 15 minutes. In a medium bowl, combine chickpeas, garlic, onion, coriander, cumin, salt and pepper; add flour; mash chickpeas and blend all ingredients thoroughly. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2” of oil at 350°F degrees until golden brown, about 5-7 minutes.
Turkish Falafel
2 cups dried chickpeas, soaked in water for 12 hours
crumbs from 2 slices of white bread
5 cloves of garlic
2 tsp. baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 tsp. sesame seeds
1 tsp. cumin
1 tsp. paprika
salt to taste
pepper to taste
oil for deep frying
Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes. Warm the oil – it should be hot, not boiling. Add the baking soda to the chickpea mixture and knead a little. Wet your hands and shape little balls. Fry to a deep brown shade.
Falafel
3/4 lb. chickpeas, soaked overnight
2 tsp. coriander seeds
2 tsp. cumin seeds
2 onions, finely chopped
4 cloves garlic, finely chopped
2 green chilies, seeded and finely chopped
1 handful flat leaf parsley, stalks removed, leaves chopped
1 handful fresh coriander, stalks removed, leaves chopped
pepper to taste
oil for frying
Drain the chickpeas and dry with paper towels. Roughly grind the coriander and cumin seeds with a pestle and mortar. Put the chickpeas in a food processor with the spices, onions, garlic, chilies, herbs, and salt and pepper. Pulse for 1-2 minutes, scraping down the sides of the bowl often, until you have a grainy pulp. Take walnut-sized portions of the mixture and form into flat patties about 1” thick. If you don't want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours. Pour the oil into a deep-fryer or large saucepan. Heat to 375°F; fry a few at a time for 2-3 minutes or until deep golden-brown. Remove with tongs and drain on paper towel.
Arabic Falafel
2 cups cooked chickpeas
2 medium onions, peeled and finely chopped
2 sprigs parsley leaves, chopped
2 eggs, beaten
4 cloves garlic, finely chopped
2 tbsp. olive oil
olive oil for frying
salt to taste
pinch sweet ground red pepper
breadcrumbs, use only if your mix needs thickening
flour, for coating the patties
Heat the oil in a skillet or frying pan. Add the chopped onion and a pinch of salt. Sautee the onion over medium-low heat until it becomes transparent. In a large bowl, add the chickpeas, the fried onion, the chopped garlic cloves and parsley leaves, the beaten egg, a pinch of salt and of sweet red pepper. Mix it well. Crush the chickpeas mix with a mixer or add the mix to a blender or food processor and pulse until the chickpeas are broken down into small pieces – consistency should be similar to breadcrumbs – do not over-process to a puree.
With your hands or with the help of a tablespoon, make small balls about 1-1/2” and flatten them. Coat the patties with flour. Add 2-3” olive oil to a frying pan and heat it. When the oil is hot, fry the falafel patties until they have a toasted-brown color, about 4 minutes. Remove them with a slotted spoon or spatula, and drain the excess oil on paper towels. | |
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| Falafel
Posted: 7/1/2009 3:20:57 AM | | mmm sounds good! I gotta try it! | |
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| Falafel
Posted: 7/1/2009 4:23:10 AM | Mmmm.... falafels! Great recipes, classic chassis, but don't be stingy with the parsley!
A tasty, easy tahini dressing for falafels is 1/2 cup tahini, 1/2 cup water, 1/3 cup lemon juice, 1/2 tsp. salt, 1/2 tsp cumin, parsley to taste. Good stuff.
Also recommended: He Died With a Felafel in his Hand by John Birmingham (also a movie). | |
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| Falafel
Posted: 7/1/2009 6:20:31 AM | thanks so much for the recipes!~ Can't wait to try them out.... | |
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| Falafel
Posted: 7/1/2009 10:24:43 PM | | I'll have to post the recipe I use. I make delicious falafels and homemade tzatziki sauce. | |
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| Falafel
Posted: 7/2/2009 3:36:06 AM | * 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
1. 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.
2. 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.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes. | |
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| Falafel
Posted: 7/2/2009 2:40:40 PM | | I got writers cramp copying this but it sounds delicious. I have never heard of the stuff but am willing to give it a go. Thanks | |
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| Falafel
Posted: 7/5/2009 6:41:57 AM | Irish.....your recipe sounds YUM!...thanks ...I'll definately give it a try!  | |
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