My Favorite Falafel from Epicurious.com
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 240.1
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,774.3 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 6.8 g
- Protein: 9.2 g
View full nutritional breakdown of My Favorite Falafel from Epicurious.com calories by ingredient
Introduction
Recipe makes 14-20 falafel balls; my serving size was based on 14 falafel balls Recipe makes 14-20 falafel balls; my serving size was based on 14 falafel ballsNumber of Servings: 2
Ingredients
-
Does not include cooking oil, tahini sauce or pita - makes about 14 falafel balls
Directions
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.
Number of Servings: 2
Recipe submitted by SparkPeople user ESHWOK.
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.
Number of Servings: 2
Recipe submitted by SparkPeople user ESHWOK.