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
MY FAVORITE SANDWICH - MIDDLE EASTERN STYLE
Pita bread, Recipe #339204 , Recipe #232941... nothing can be better. I eat this for breakfast when I can. I love it with my mom's Recipe #339166!
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 2m
Yield 1 Pita, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat pita until warm.
- Smear with hummus then pile on the tabouli and peppers.
- Fold and enjoy.
Nutrition Facts : Calories 265.9, Fat 6, SaturatedFat 0.9, Sodium 512.3, Carbohydrate 46.3, Fiber 8.6, Sugar 0.6, Protein 10.6
SIZZLING FLANK STEAK MIDDLE EASTERN STYLE
From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.
Provided by Oolala
Categories Southwest Asia (middle East)
Time 8h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Mix all marinade ingredients in a shallow baking dish.
- Add the meat, turning once to coat.
- Cover and refrigerate overnight, turning the meat occasionally.
- Remove the meat from the marinade, reserving the marinade.
- Grill meat to desired doneness, about 5 minutes per side for medium.
- Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
- Meanwhile, strain marinade into a small saucepan and dicard the solids.
- Bring the marinade to a boil over high heat, 3-5 minutes.
- Cook for 1-2 minutes.
- Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.
Nutrition Facts : Calories 197.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 68.5, Sodium 295.1, Carbohydrate 3.6, Fiber 0.9, Sugar 0.9, Protein 22.4
FETA CHEESE DIP - MIDDLE EASTERN STYLE
From Saad Fayed, Feta cheese is most often associated with Greek cooking. However, it is the most popular of cheeses eaten in the Middle East! Feta absorbs the flavors of herbs and spices very well, and has an ideal consistency for many dishes. This dip is served with pita bread wedges or crackers.
Provided by Nana Lee
Categories Southwest Asia (middle East)
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.
- Serve with toasted pita wedges or crackers.
- VARIATIONS:.
- Many herbs and spices can be added to this recipe for a "kick".
- Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice.
- For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.
Nutrition Facts : Calories 177, Fat 16.4, SaturatedFat 7, Cholesterol 35.7, Sodium 447.3, Carbohydrate 2.1, Sugar 1.8, Protein 5.7
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CHICKEN SHAWARMA SANDWICH - MIDDLE EASTERN RECIPE
From jerseygirlcooks.com
5/5 (10)Total Time 4 hrs 35 minsCategory ChickenCalories 229 per serving
- In a large container, mix together lemon juice, oil, garlic, salt, curry, and cayenne. Add chicken and toss to coat. Marinate for 4 hours or overnight. Preheat oven to 350 degrees. Lay chicken in a roasting pan and bake for 35 minutes or until chicken juices run clear. Shred chicken with knife and fork when cooked. (Chicken can be pan fried with a spoon of olive oil if desired.)
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