FALAFEL
Steps:
- For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
- Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
- While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
- Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
- Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt.
- For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
- Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
- For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
- For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
- Serve falafel with yogurt sauce, hummus and relish on the side.
FALAFEL-FRIED
You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce
Provided by TishT
Categories Lunch/Snacks
Time 8h25m
Yield 50 balls
Number Of Ingredients 14
Steps:
- Soak garbanzos overnight in 2 liters of water.
- Next morning, drain.
- Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil.
- Reduce heat, cover and simmer 1 1/2 hours.
- Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes.
- Drain and set aside.
- Put in food processor as follows: Place garbanzos in container and process until finely chopped.
- Transfer to a large mixing bowl.
- Peel the onion, cut into chunks and place in container along with parsley and garlic.
- Process until finely chopped.
- Add onion mixture and cracked wheat to garbanzos in mixing bowl.
- Stir in lemon juice and spices, mixing well.
- Add bread crumbs until mixture is firm enough to hold a shape.
- Shape mixture into 1" balls.
- Fry in deep hot oil until light brown and crisp.
Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 18.4, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 0.4
CRISPY FRIED FALAFEL
Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans
Provided by Chef floWer
Categories Lemon
Time 1h50m
Yield 45 Patties
Number Of Ingredients 15
Steps:
- In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
- Drain the broad beans and chick peas then remove and discard shells.
- Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
- Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
- After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
- Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
- Serve the falafel either hot or cold and enjoy.
Nutrition Facts : Calories 29.5, Fat 0.3, Sodium 55.9, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 1.8
AIR FRIED FALAFEL
This vegetarian air fried falafel is super easy to prepare and full of flavor thanks to fresh herbs.
Provided by Glenn6870
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Beans and Peas Falafel Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
- Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
- Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
- Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
- Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 23.3 g, Fat 1 g, Fiber 4 g, Protein 4.7 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 0.7 g
PAN-FRIED FALAFEL BITES
Easy and super quick pan-fried falafel recipe. I had everything in my pantry already. I love this as a snack with a tzatziki cucumber sauce, or try with a spicy sriracha sauce.
Provided by Sahara B
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
- Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
- Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.9 g, Cholesterol 8.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 85.4 mg, Sugar 0.2 g
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