HOW TO MAKE FALAFEL
Make and share this How to Make Falafel recipe from Food.com.
Provided by palousebrand
Categories Beans
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Once well incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle - about 3-4 Tbsp.
- Taste and adjust seasonings as needed. Shape falafels.
- Prepare a large skillet over medium to medium-high heat. Add enough oil to more than cover the bottom of the pan. You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel. Remember to turn during cooking so they are evenly done.
- Comfortably fit as many Falafels in the pan at a time to cook.
- Check at the 1-2 minute mark to ensure they're not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown - about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables. Imagine it and you will love it!
- Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.
Nutrition Facts : Calories 324.4, Fat 25.2, SaturatedFat 3.1, Sodium 462.8, Carbohydrate 19.6, Fiber 6.6, Sugar 0.8, Protein 8.1
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.
ISRAELI FALAFEL
Provided by Michael Skibitcky
Categories Food Processor Vegetarian Kid-Friendly Dinner Lunch Chickpea Deep-Fry Vegan Coriander Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 20 balls or disks
Number Of Ingredients 27
Steps:
- Make tahini sauce
- In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
- Make falafel
- In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
- In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
- Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
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