Sides To Go With Falafel Food
FALAFEL
A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 16 balls, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.
Nutrition Facts : Calories 253.3, Fat 4.2, SaturatedFat 0.4, Sodium 498.9, Carbohydrate 42.7, Fiber 12.2, Sugar 7.5, Protein 13.4
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WHAT TO SERVE WITH FALAFEL: 13 SIDES TO ROCK YOUR PLATE
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- Green Pea Hummus. Falafel adores peas. The delicate sweet flavor of baby peas plays incredibly well with the earthiness of the chickpeas and they swirl in synchronicity on the plate in harmony.
- Tzaziki. There’s something extraordinary about the combination of lemon and cucumber enveloped in a creamy dipping sauce. It’s bright. It’s flavorful. And the dill stands straight up and announces itself like a surprise movie star posing as an audience member at a talk show.
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- Stuffed Grape Leaves. While stuffed grape leaves may have a variety of monikers, to us they’ll just always be known as “I Would Love to Eat You Up, Please.”
- Tabouli. Bright and lemony tabouli is the perfect pairing for falafel. Typically, we adore the way the grains of bulger absorb the flavors of lemon and are the perfect vehicle for mint.
- Greek Stuffed Tomatoes. We thought a fun play on what to eat with falafel would be stuffed tomatoes. You see falafel with tomatoes when they’re served on a platter, so why not up the tomato game and make them a flavor bomb on the plate too?
- Mediterranean Lentil Salad. We love to give our falafel all the lentil love it deserves. The textures between the two are simpatico, which makes them luxuriate on a plate together.
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