HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
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!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
FALAFEL IN PITA WITH YOGURT SAUCE
Steps:
- In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
- In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
- Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
- Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
- In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
- Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
- Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.
FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS
I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.
Provided by Joanne
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- For the Falafel:.
- In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
- Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
- Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
- Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
- When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
- Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
- For the yogurt tahini sauce:.
- Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
- For the couscous:.
- Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
- In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
- Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.
Nutrition Facts : Calories 863.9, Fat 26.6, SaturatedFat 3.9, Cholesterol 46.6, Sodium 1561.1, Carbohydrate 131.4, Fiber 16.8, Sugar 3.3, Protein 27.5
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