Can someone find me some falafel recipes?!
The other day I had a falafel sandwich at a restaurant, but the falafel was not a ball, it was more of a hummus-like spread!.!.!. and it was in a pita wrap!. It was very good, I'm not sure what spices were in it, but I really liked it!. Does anyone know where I can find a recipe for something like this!? And is this a healthy choice for a meal!?Www@FoodAQ@Com
Answers:
I would make a traditional falafel recipe but don't fry or bread it!. Use the "filling" as needed like a spread!.
1 pound dried chick peas, soaked over-night
3 scallions, cleaned and sliced
2 teaspoons minced garlic
3 tablespoons minced fresh parsley
1 teaspoon ground minced cumin
1 teaspoon ground coriander
1 teaspoon salt
1 egg
1 teaspoon hot sauce
1 teaspoon baking powder
1 tablespoon warm water
1/2 to 1 cup bread crumbs
Drain chickpeas and place them in a food processor!. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce!. Mix baking powder with water and add mixture to food processor!. Process until smooth!. Transfer mixture into a small bowl!. Add bread-crumbs until mixture forms a small ball without sticking to your hands!. Pour the oil to a depth of 2 inches in a heavy saucepan or wok!. Heat to 375 degrees!. Roll into 16 ping - pong - ball sized balls and flatten slightly!. Slip a few at a time into the hot oil, making sure they don't stick to the bottom!. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides!. Remove with slotted spoon and drain on paper towels!. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce!.Www@FoodAQ@Com
1 pound dried chick peas, soaked over-night
3 scallions, cleaned and sliced
2 teaspoons minced garlic
3 tablespoons minced fresh parsley
1 teaspoon ground minced cumin
1 teaspoon ground coriander
1 teaspoon salt
1 egg
1 teaspoon hot sauce
1 teaspoon baking powder
1 tablespoon warm water
1/2 to 1 cup bread crumbs
Drain chickpeas and place them in a food processor!. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce!. Mix baking powder with water and add mixture to food processor!. Process until smooth!. Transfer mixture into a small bowl!. Add bread-crumbs until mixture forms a small ball without sticking to your hands!. Pour the oil to a depth of 2 inches in a heavy saucepan or wok!. Heat to 375 degrees!. Roll into 16 ping - pong - ball sized balls and flatten slightly!. Slip a few at a time into the hot oil, making sure they don't stick to the bottom!. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides!. Remove with slotted spoon and drain on paper towels!. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce!.Www@FoodAQ@Com
Its a pretty healthy choice since its got lots of veggies!. Here's the recipe: http://www!.mideastfood!.about!.com/od/main!.!.!.Www@FoodAQ@Com
one cup of chickpeas or garbanzo beans
one large onion chopped
two cloves of garlic chopped
three tablespoons of parsley chopped
one teaspoon corriander
one teaspoon cumin
two tablespoon flour
salt
pepper
oil for frying
Www@FoodAQ@Com
one large onion chopped
two cloves of garlic chopped
three tablespoons of parsley chopped
one teaspoon corriander
one teaspoon cumin
two tablespoon flour
salt
pepper
oil for frying
Www@FoodAQ@Com
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
1!. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches!. Let soak overnight, then drain!. Or use canned chickpeas, drained!.
2!. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade!. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin!. Process until blended but not pureed!.
3!. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse!. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands!. Turn into a bowl and refrigerate, covered, for several hours!.
4!. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets!.
5!. Heat 3 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!. Drain on paper towels!. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips!. Drizzle with tahina thinned with water!.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas!.
Joan Nathan shares her tips with Epicurious:
? Tahina (also called tahini) is an oily paste made from ground sesame seeds!. It is available in Middle Eastern markets and at www!.ethnicgrocer!.com!.
? To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www!.ethnicgrocer!.com), mango amba (pickle), or sauerkraut!.
Www@FoodAQ@Com
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
1!. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches!. Let soak overnight, then drain!. Or use canned chickpeas, drained!.
2!. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade!. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin!. Process until blended but not pureed!.
3!. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse!. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands!. Turn into a bowl and refrigerate, covered, for several hours!.
4!. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets!.
5!. Heat 3 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!. Drain on paper towels!. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips!. Drizzle with tahina thinned with water!.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas!.
Joan Nathan shares her tips with Epicurious:
? Tahina (also called tahini) is an oily paste made from ground sesame seeds!. It is available in Middle Eastern markets and at www!.ethnicgrocer!.com!.
? To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www!.ethnicgrocer!.com), mango amba (pickle), or sauerkraut!.
Www@FoodAQ@Com