Authentic Falafels 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
AUTHENTIC FALAFELS, THE GOOD FOR YOU WAY!
This recipe captures all the flavors of an 'authentic falafel' whilst making it low in fat and high(er) in fibre...what more could you want?
Provided by natsxox
Categories Beans
Time 20m
Yield 16 falafels, 4 serving(s)
Number Of Ingredients 12
Steps:
- Throw the onion and garlic (peeled!) in a food processor until they're chopped.
- Drain chickpeas and give them a wash, then add them to food processor. Pulse until mashed -- but not to mushy!
- Scrape the onion/garlic/chickpeas mix into a large bowl and add all remaining ingredients.
- Mix until completly blended.
- The mix should be thick but not too stiff.
- Grease a non-stick pan and drop mixture in tablespoon sized 'blobs' into the pan.
- Cook on each side for a few minutes -- until browned and slightly crunchy- then flip.
- Continue until all mix is cooked.
- ENJOY!
- P.S: the final product will be a bit crumbly but it doesn't matter -- they're so delicious!
Nutrition Facts : Calories 262.1, Fat 4.4, SaturatedFat 0.9, Cholesterol 52.9, Sodium 753.4, Carbohydrate 45.3, Fiber 7.5, Sugar 1.8, Protein 11.5
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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 chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.Once the beans have soaked for 24 hours, drain and rinse well.
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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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