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REC: My Favorite Falafel from Joan Nathan. I think it was Michael who first posted this....
Joined: Dec 14, 2005
Posted to Thread #5856 at 5:30 pm on Feb 22, 2007
I finally got around to trying it. It was as good as the falafel I get at the L.A. Farmers' Market--my favorite--and very easy to make.
The link has the whole article. I used the dried beans called for but would use canned if I didn't have time to soak. Mine plumped up to 3 cups after soaking, so I would say use 2 cans if you're substituting.
MY FAVORITE FALAFEL
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
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.
Yield: About 20 balls
Reprinted with permission from The Foods of Israel Today
by Joan Nathan
Alfred A. Knopf
Link: My Favorite Falafel
Other messages in this thread:
- 5856. REC: My Favorite Falafel from Joan Nathan. I think it was Michael who first posted this.... [LINK] - Joe - 5:30pm on 02/22/07 (7)
- I (heart) Falafel. I will try this recipe, Joe- thanks for posting [NT] - CathyZ from Kauai - 5:40pm on 02/22/07
- This is on my weekend wish list. I'm making your sausage lentil soup on Sat. [NT] - AngAk - 7:23pm on 02/22/07
- In Jerusalem, they called this the "garden sandwich." The falafels came with 6 - MarilynFL - 6:49pm on 02/22/07
- Yum, thanks! Here's my fave hummus REC (from Paula Wolfert). Oh-if you don't have a falafel scoop >> - ErininPrague - 8:15pm on 02/22/07
- thanks Joe, I haven't had Falafel since I left NYC - this is on my to do list :-) [NT] - Randi - 10:02pm on 02/22/07
- I bought falafel yesterday for the first time from my 'whole foods' store and it was sooooo dry - Marsha tbay - 10:40pm on 02/22/07
- I fried up the rest of the dough tonight and I think they were better--the flavors were - Joe - 6:35am on 02/23/07