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.
PAN-FRIED FALAFEL BITES
Easy and super quick pan-fried falafel recipe. I had everything in my pantry already. I love this as a snack with a tzatziki cucumber sauce, or try with a spicy sriracha sauce.
Provided by Sahara B
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
- Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
- Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.9 g, Cholesterol 8.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 85.4 mg, Sugar 0.2 g
QUICK PAN-FRIED FALAFEL WITH TAHINI SAUCE
By Nicki Sizemore, adapted from Build-a-Bowl: 77 Satisfying & Nutritious Combos: Whole Grain + Vegetable + Protein + Sauce = Meal (Storey Publishing 2018)Homemade falafel on a weeknight? In under an hour? Yes you can! These easy falafel are made with canned chickpeas and a heap of fresh herbs right in the food processor. The falafel patties are pan-fried until golden and crisp then served with a velvety, dairy-free Tahini Sauce (or try this Green Tahini Sauce). Serve the falafel in pita bread or in bowls over salad greens or grains. The falafel can be made with either oat or almond flour-oat flour creates slightly denser falafel (but they're easier to flip), while the almond flour falafel will be a bit lighter but more delicate.
Provided by Nicki Sizemore
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Drop the garlic cloves into a food processor with the blade running. Add the parsley, cilantro and scallion. Process until the herbs are finely chopped. Add the chickpeas, lemon juice, cumin and tahini. Season with salt and pepper. Pulse until the chickpeas are finely chopped and sticky, about 20 pulses-you should still see little chickpea chunks (you're not going for a puree).
- Sprinkle the oat or almond flour over top. Pulse 2-3 times, then stir with a rubber spatula to fully incorporate the flour. Form the mixture into 12 patties (they should be about 1 1/2-inches wide and ½-inch thick) and arrange them on a parchment-lined sheet pan. Do Ahead: At this point, the falafel can be covered tightly with plastic wrap and refrigerated overnight.
- Heat 3 tablespoons of the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Arrange half of the falafel in the pan, leaving plenty of space in between each. Cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes longer. Transfer to a plate and season with salt. Pour in another 1 to 2 tablespoons oil (as needed) and repeat with the remaining falafel.
- Serve the falafel in pita bread, or over whole grains or over lightly dressed salad greens. Drizzle with the tahini sauce and garnish with chopped tomatoes, cucumbers, sliced red onion and a sprinkle of feta cheese (if using).
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
CRISPY PAN SEARED FALAFEL
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 18
Steps:
- Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
- Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
- Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook 3 to 4 patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200-degree oven, if necessary.
- To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with tzatziki.
Nutrition Facts : Calories 309 g, Fat 4 g, Fiber 9 g, Protein 13 g, Sodium 667 g
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- Add the ingredients to your food processor: first the roughly chopped onion, whizz it up then remove. Add chickpeas, parsley and seasoning, grind it roughly, then add onions and crushed garlic cloves to the mixture, mix, add half the flour with baking powder, mix and then add the remaining flour as needed. Refrigerate for about an hour.
- To make patties, use an ice-cream spoon or a regular spoon to scoop out the mixture and then form small balls or patties with your hands. If your mixture feels too wet and sticks to your hand, add some more flour. If you are pan frying your falafel, consider shaping it into patties, if your are deep frying either shape will work.
- Add a few tablespoons of oil to your pan and heat up to a medium heat. The falafel will absorb the oil well, so add the amount you are comfortable with. When the pan has heated up, place your falafel patties into the pan and pan-fry them for a few minutes, until they turn golden-brown, then gently flip the patties over to the other side and brown them for another couple of minutes.
- Remove the cooked falafel from pan and place on a paper towel-lined dish or cooling rack to cool.
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