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“Falafel” January 20, 2017

Posted by marksun in Uncategorized.
  • 1 package/pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry for this recipe.   If you use cooked, it’s a different recipe! (I’ve done that – it’s OK too but it’s probably better this way).
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic 
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying (I used olive oil – worked fine)

See the full post:http://toriavey.com/toris-kitchen/2011/01/falafel/#2MmPvFBEMA2dlG2d.99

Soak the garbanzo beans overnight.  Pour the chickpeas into a large bowl and cover them with water – they will soak up a lot of water so 2-3″ over the top of the beans is needed. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

Everything into a bowl and mix evenly, then into the food processor. My fp is small so it required several batches.  This is why we mixed everything beforehand.

Food processor cuts into a coarse paste.  There’s enough moisture and floud to bind the mix so you can shape the balls.

Shape: I made mine like 2″ diameter 1/2″ thick cookies because of the shallow oil – the real thing sounds more spherical or oblately spherical and will cook differently, hence the deep fry is probably recommended for the ball shape.

I used a 12″ SS skillet.  Pour oil into skillet 1/2″ or so , even less.  We’re going to cook one side and flip over and cook the side instead of a full on deep fry.    Electric heat on about 8 med high until oil is 300+ degrees.  During cooking the oil will vary in temp from 300 to 400.

Cook until light golden brown.  Try not to overcook.

Here’s the original recipe:  https://toriavey.com/toris-kitchen/2011/01/falafel/
There is much good advice and interesting variations on the basic recipe.




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