FalafelFrom lor 9 years ago
- 1 cup dried chickpeas shopping list
- Note: Depending on where you are from, some people use fava beans instead of chickpeas shopping list
- 1/2 large onion, roughly chopped (about 1 cup) shopping list
- 2 tablespoons finely chopped fresh parsley shopping list
- 2 tablespoons finely chopped fresh cilantro shopping list
- 1 teaspoon salt shopping list
- dash of Tobasco sauce shopping list
- 4 garlic cloves shopping list
- 1-1/4 teaspoons cumin shopping list
- 1 teaspoon baking powder shopping list
- 4-6 tablespoons flour or finely ground bulgur shopping list
- vegetable oil for frying shopping list
- Garnish With: Chopped/sliced tomato, sliced onion, sliced green bell pepper, pickled turnip and tahini Sauce. shopping list
- pita bread shopping list
- Note: I also like to garnish my Falafel with seeded and diced cucumber, fresh dark leaf lettuce, and hummus. From time to time, even a little Greek tzatziki sauce goes well ;-) shopping list
How to make it
- Put the chickpeas in a large bowl with enough cold water to cover them by at least 2 inches.
- Allow to soak overnight, and drain.
- An easier method is to use canned chickpeas, drained and rinsed.
- Place the soaked, drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.
- Add the parsley, cilantro, salt, Tobasco sauce, 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 flour or bulgur to enable the dough to form a small ball and does not stick to your hands.
- Empty into a bowl, cover with cling wrap and refrigerate for several hours.
- Form the chickpea mixture into balls about the size of walnuts.
- You can use your hands to form the balls or 2 teaspoons together or use a falafel/cookie scoop.
- Heat 3 - 4 inches of oil to 375 degrees 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. Approximately 4 - 5 minutes.
- Drain on paper towels.
- Fill half a pita with approximately 3 - 4 falafel balls, and add chopped tomatoes, sliced onion, green pepper, and pickled turnips.
- Drizzle with tahini sauce thinned with water.
- Makes approximately 20 balls
The Cooklor Toronto, Canada
The Rating6 people
Thanks!tilgidh in Blackshear loved it
OMG!! I am so hungry for falafel!!! Gotta go!corrinnej in New Holland loved it
I made these last night and they were delicious!storen08 in Elgin loved it