Falafel For Charishma Recipes

Steps:

• Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
• Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
• Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
• Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
• Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
• NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
• Joan Nathan Shares Her Tips With Epicurious
• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

Steps:

• Soak the chickpeas overight in plenty of water.
• Drain well.
• Grind in a food processor.
• Add onion and parsley.
• Grind for a few seconds more.
• Add the rest of the ingredients.
• Mix well.
• Keep this mixture in a refrigerator for 30 minutes.
• With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
• Heat oil in a wok.
• Deep fry the falafels until golden brown.
• Drain on kitchen paper.
• Sprinkle red chilli powder lightly and serve or serve without it.
• Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.

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.

Steps:

• soak chickpeas in water-cover with water two inches above the beans.
• cover and let stand for 8 hours.
• drain.
• combine chickpeas,cilantro and next 8 ingredients in a food processor, process until mixture resembles coarse meal.
• divide chickpea mixture into 16 equal portions, shaping each into a 1/2 inch thick patty.
• heat two tablespoons oil in a large non-stick skillet.
• add 5 patties cook 3 minutes on each side or until golden.
• repeat process twice with remaining oil and patties.
• serve with tahini sauce.