November 26, 2011

Recipe: Falafal

2 cups of dried Chick Peas (Garbanzo Beans)
2 medium White Onions
8 Garlic Cloves (minced)
1 cup of fresh Parsley
1/2 cup of fresh Cilantro
2 teaspoons of Kosher Salt
3 teaspoons of ground Cumin
3 teaspoons of ground Coriander
1 teaspoon of crushed Red Pepper
2 teaspoon of Sesame Seeds
2 teaspoon of Black Pepper
2 teaspoons of Baking Powder
3 teaspoons of Corn Starch

Rehydrate chick peas in cold water overnight (minimum 12 hours). Drain water afterwards and then add to a boiling pot of salted water and boil for 30 minutes. Drain and let cool.

Note: You can skip the boiling if you want, but I've noticed the chick peas tend to be much firmer and rougher, whereas I prefer a smoother texture to my falafals.

Add chick peas to food processor along with onions, fresh parsley and cilantro. If there's too much for the food processor, then mix all three in a bowl and make in small batches. Process until smooth, then add to a cheese cloth-lined colander (strainer), over bowl, to drain out excess liquids. Don't squeeze out the liquids, you just want the excess liquids to drain out over the next hour naturally.

Add mixture back to food processor and add remaining ingredients (except baking soda and corn starch). Let sit for another hour after everything has been thoroughly blended.

When you're ready to fry up some falafals, you'll want to add the corn starch and baking soda to the mixture, about 10-15 minutes before cooking. Again, the food processor comes into play.


Prepare falafals into whatever desired shapes and set onto a tray or plate.

Add about 2 inches of oil (vegetable, olive, &/or sesame) to frying pan and one tablespoon of margarine (or butter) and turn heat onto medium-high, let oil get very hot (about 2-3 minutes). Add falafals, in small batches, to the oil and fry until golden brown.

Once done, you can remove and place onto a plate with paper towels, to let drain for a few minutes and then serve.

Goes great with:
- Tzatziki Sauce

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