Falafel is a deep-fried ball, doughnut or patty made from dried chickpeas, fava beans, or both. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based
sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. Falafel is a common food eaten in the Middle East.
Here is the Spinning Grillers, crispy and delicious traditional Falafel recipe.
INGREDIENTS
PREPARATION
1. First put dry chickpea in a large bowl and cover with water. After soaking for 24 hours, checking once or twice to see if you need to add water to keep the chickpeas covered.
2. Drain chickpeas well and transfer to a food processor or grinder with all the ingredients mentioned above except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. If there is too much water and your falafel will fall apart then add more chickpeas. Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as per your taste.
3. Put oil as per needed in a large deep saucepan. Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
4. Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry the falafels in batches, without crowding, until they are nicely browned, you can cook per batch less than 5 minutes. Serve hot or at room temperature.
For more information, visit www.spinninggrillers.com or you can contact at 877-575-6690.
sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. Falafel is a common food eaten in the Middle East.
Here is the Spinning Grillers, crispy and delicious traditional Falafel recipe.
INGREDIENTS
- 1 ¾ cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans
- 2 cloves garlic, lightly crushed
- ½ onion, quartered
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- Scant teaspoon cayenne, or to taste; or mild chile powder to taste
- ½ cup chopped fresh parsley or cilantro leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon baking soda
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- Neutral oil, like grapeseed or canola, for deep-frying
PREPARATION
1. First put dry chickpea in a large bowl and cover with water. After soaking for 24 hours, checking once or twice to see if you need to add water to keep the chickpeas covered.
2. Drain chickpeas well and transfer to a food processor or grinder with all the ingredients mentioned above except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. If there is too much water and your falafel will fall apart then add more chickpeas. Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as per your taste.
3. Put oil as per needed in a large deep saucepan. Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
4. Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry the falafels in batches, without crowding, until they are nicely browned, you can cook per batch less than 5 minutes. Serve hot or at room temperature.
For more information, visit www.spinninggrillers.com or you can contact at 877-575-6690.
It looks like a delicious recipe. I will surely try this at home this weekend.
ReplyDeleteSure, try this and share your experience with us.
DeleteI made falafel patties instead of falafel balls as my mixture was not so much dry but that was too amazing.
ReplyDeleteThat's great but if your falafel mixture remained wet then you can add more chickpeas to make your mixture good enough to make falafel balls in future.
DeleteTrue, its crispy and delicious traditional recipe. I loved it.
ReplyDelete