Falafel
From babsalaba 14 years agoIngredients
- 2 cups of dried chickpeas, soaked in water for 8 hours overnight* shopping list
- 1/4 cup of bulgur or quinoa shopping list
- 5 cloves of garlic shopping list
- 1/2 cup chopped cilantro shopping list
- 1/2 small onion, chopped shopping list
- 1 t cumin shopping list
- 1/2 t turmeric shopping list
- 1/2 t coriander shopping list
- 1/2 teaspoon cayenne shopping list
- salt, pepper shopping list
- 1 Tb of sesame seeds shopping list
- 1/4 cup of breadcrumbs shopping list
- 2 t baking soda shopping list
How to make it
- Put the bulgur or quinoa in a bowl and add enough very hot water (just short of boiling) until it's about an inch higher than the layer of grain. Let sit 30 minutes until softened. Drain well.
- Alternately, *You can do a quick soak for the chickpeas. Put them in a pot with about twice as much water, cover it, bring to a boil and let boil for 2 minutes, the turn off the heat and, leaving the lid on the pot, let them sit for an hour and a half. Then rinse and proceed with the recipe.
- Rinse the soaked chickpeas and put them in a food processor with the bulgur/quinoa, garlic, onion and spices. Pulse until you get a rough texture; you can add a little water if needed. Be careful you don't pulse too much. You don't want a soupy paste. We're not making hummus here. We still want some texture.
- Move the mixture into a large bowl, add the sesame seeds and breadcrumbs and put in the fridge, covered with plastic wrap, for 30-60 minutes.
- Add the baking soda to the mixture and knead a little.
- Shape the mixture into little balls. Pan-fry until you get a deep brown shade. I have also baked these to make them healthier.
- I like to serve them in a pita or folded in a flatbread with saffron basmati rice, baby spinach leaves, chopped tomato and cucumber and a tahini sauce or a tzatziki sauce.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- psnider Cambridge, MA
- midgelet Whereabouts, Unknown
- babsalaba Syracuse, NY
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