FALAFEL
Provided by Melissa d'Arabian : Food Network
Time 1h10m
Yield 4 servings (3 patties per serving)
Number Of Ingredients 25
Steps:
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
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
BAKED FALAFEL
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
- Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
MY FAVORITE FALAFEL
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Joan Nathan
Categories Sandwich Side Fry Vegetarian Chickpea Deep-Fry Kosher Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Yield: About 20 balls
Number Of Ingredients 16
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.
FALAFEL
These fried vegetarian patties can be served in salads or pita sandwiches.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
- Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
- Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
- Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
- Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.
FALAFEL
Falafel is a popular Middle Eastern fast food. Vendors sell it on the streets in Cairo. It is served as a sandwich stuffed in Pita Bread with lettuce, tomatoes and tahini. In Cairo McDonalds has their own version; they call it McFalafel of course.
Provided by Pastryismybiz
Categories Southwest Asia (middle East)
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except frying oil in a food processor and process to a thick chunky paste.
- Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
- Fry in 2 inches of hot oil until golden brown, about 5-7 minutes.
- Serve hot in pita pockets or any flat bread, along with lettuce and tomatoes,and top with yogurt or tahini.
Nutrition Facts : Calories 1121.3, Fat 110.5, SaturatedFat 14.3, Sodium 679.2, Carbohydrate 30.8, Fiber 5.8, Sugar 1.7, Protein 6.3
FALAFEL
My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious. -Jodie Sykes, Lake Worth, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 20
Steps:
- In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties. , In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately.
Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 553mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.
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