FALAFEL RECIPE
One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.
Provided by Chef Tariq
Categories Mezze
Number Of Ingredients 16
Steps:
- Soak chickpeas overnight in a generous amount of water.
- Drain chickpeas and add to a food processor.
- Add all other ingredients to the chickpeas.
- Process until well mixed and mixture resembles coarse wet sand.
- Use a falafel scooper or shape into balls using your hands.
- Deep fry until golden brown.
- Drain on paper towels.
- Serve while hot.
Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PAN-FRIED FALAFEL
I love falafel, but I don't deep-fry them. This is how I make them in a pan. Serve with warm pitas, tzatziki, and your favorite diced vegetables. Enjoy!!!
Provided by TJ Lombard
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place chickpeas in a food processor; puree to a thick paste.
- Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.
- Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.
- Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.
- Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.
- Form mixture into balls and flatten into small patties.
- Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.
- Fry patties in hot oil until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 40.1 g, Cholesterol 46.5 mg, Fat 12.8 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 1135.3 mg, Sugar 3.1 g
FALAFEL
You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.
Provided by Mark Bittman
Categories brunch, dinner, lunch, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put beans in a large bowl and cover with water by 3 to 4 inches - they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 7 grams, TransFat 0 grams
CRISPY FRIED FALAFEL
Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans
Provided by Chef floWer
Categories Lemon
Time 1h50m
Yield 45 Patties
Number Of Ingredients 15
Steps:
- In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
- Drain the broad beans and chick peas then remove and discard shells.
- Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
- Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
- After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
- Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
- Serve the falafel either hot or cold and enjoy.
Nutrition Facts : Calories 29.5, Fat 0.3, Sodium 55.9, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 1.8
HOMEMADE FALAFEL (PAN-FRIED OR BAKED)
Provided by Morgan
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, cover the chickpeas with 3 inches of water and let sit overnight. The chickpeas will double or triple in size.
- Drain the chickpeas. Line a baking sheet with paper towels and spread the chickpeas on top. Top with additional paper towels and press gently to dry. Allow to sit for up to 3 hours to further dry.
- Pulse the chickpeas in a food processor until finely chopped. Transfer half to a large bowl. Add the herbs, onion, garlic, and seasoning to the food processor with the remaining chickpeas and process until fully combined and pasty. Mix into the chopped chickpeas.
- Cover the mixing bowl and refrigerate for 1-2 hours to allow the mixture to firm up. You can skip this step if desired, but the falafel will be more prone to breaking apart while they cook.
- If pan-frying: Heat 1" of oil in a large skillet over medium-high.
- Using a cookie or ice cream scoop, scoop out small balls of the falafel mixture, about 2 tablespoons in size. Once the oil is hot, add as many falafel to the pan as can easily fit without overcrowding- usually 4-5.
- Fry until crisp and deeply browned on the outside and cooked through inside, about 6 minutes, flipping once halfway through. Transfer to a paper towel lined plate to absorb excess oil and sprinkle with additional kosher salt before serving.
- If baking: Preheat oven to 375°F. Generously oil a baking sheet and turn until fully covered. It should take about 1/4 cup of oil. Place the baking sheet on the middle rack of the oven to heat as the oven preheats.
- Using a cookie or ice cream scoop, scoop out small balls of the falafel mixture, about 2 tablespoons in size. When the oven is preheated, gently place the falafel on the hot baking sheet. Bake until crisp and deeply browned on the outside and cooked through inside, about 25-30 minutes, gently flipping once halfway through. Transfer to a paper towel lined plate to absorb excess oil and sprinkle with additional kosher salt before serving.
FALAFEL-FRIED
You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce
Provided by TishT
Categories Lunch/Snacks
Time 8h25m
Yield 50 balls
Number Of Ingredients 14
Steps:
- Soak garbanzos overnight in 2 liters of water.
- Next morning, drain.
- Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil.
- Reduce heat, cover and simmer 1 1/2 hours.
- Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes.
- Drain and set aside.
- Put in food processor as follows: Place garbanzos in container and process until finely chopped.
- Transfer to a large mixing bowl.
- Peel the onion, cut into chunks and place in container along with parsley and garlic.
- Process until finely chopped.
- Add onion mixture and cracked wheat to garbanzos in mixing bowl.
- Stir in lemon juice and spices, mixing well.
- Add bread crumbs until mixture is firm enough to hold a shape.
- Shape mixture into 1" balls.
- Fry in deep hot oil until light brown and crisp.
Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 18.4, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 0.4
FRIED FALAFEL (NOT DEEP-FRIED)
Steps:
- Place ingredients in a blender. Stop to scrape sides. It may take a few times. Continue until a coarse mixture forms, add more bread crumbs if needed (the mixture will be moist). Form into 4 patties. Heat oil in a nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4-5 minutes. Carefully flip and cook until golden brown, 2-4 minutes more.
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- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
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- Combine all the ingredients in a food processor and pulse, scraping down the bowl, a few times until evenly ground but not smooth.
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