Authentic Falafels The Good For You Way Recipes

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

AUTHENTIC FALAFELS, THE GOOD FOR YOU WAY!

Steps:

• Throw the onion and garlic (peeled!) in a food processor until they're chopped.
• Drain chickpeas and give them a wash, then add them to food processor. Pulse until mashed -- but not to mushy!
• Scrape the onion/garlic/chickpeas mix into a large bowl and add all remaining ingredients.
• Mix until completly blended.
• The mix should be thick but not too stiff.
• Grease a non-stick pan and drop mixture in tablespoon sized 'blobs' into the pan.
• Cook on each side for a few minutes -- until browned and slightly crunchy- then flip.
• Continue until all mix is cooked.
• ENJOY!
• P.S: the final product will be a bit crumbly but it doesn't matter -- they're so delicious!

AUTHENTIC FALAFELS

Steps:

• Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
• Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
• Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
• Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
• Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
• Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
• Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
• Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.