Authentic Falafels The Good For You Way Recipes
AUTHENTIC FALAFELS
These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.
Provided by Kathleen Woods Rubino
Categories Appetizers and Snacks Beans and Peas
Time 9h40m
Yield 6
Number Of Ingredients 14
Steps:
- Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
- Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
- Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
- Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 20.8 g, Fat 17.7 g, Fiber 5.9 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 582.4 mg, Sugar 3.7 g
CHEF JOHN'S FALAFEL
Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 12h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g
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- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
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- Place the garbanzo beans in a large bowl, cover them with 3 inches of water, cover and let them soak for 20-24 hours (they will expand to about 5 cups). Note: If the don't soak long enough the falafel will be crumbly and fall apart. Rinse and drain.
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- Place the ground spices with all the falafel ingredients in a large food processor and pulse the ingredients until well ground but but not a smooth paste, it should be chunky (over-pulsing it will cause the falafel to fall apart). Refrigerate for at least one hour (this mixture can be prepared well in advance).
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