RECIPE: REC: My Favorite Falafel from Joan Nathan. I think it was Michael who first posted this....

[joe]

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

Tahina sauce

Pita bread

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

© 2001

by Joan Nathan

Alfred A. Knopf

http://www.epicurious.com/recipes/recipe_views/views/231755

 

[CathyZ]

I (heart) Falafel. I will try this recipe, Joe- thanks for posting

 

[marilynfl]

In Jerusalem, they called this the "garden sandwich." The falafels came with 6

veggies....we were told they were "lettuce, cucumber, green onions, tomatoes, green peppers and radishes."

It's altogether possible it was actually "pickled turnip, mango amba, or sauerkraut".

 

[angak]

This is on my weekend wish list. I'm making your sausage lentil soup on Sat.

 

[whipappeal]

Yum, thanks! Here's my fave hummus REC (from Paula Wolfert). Oh-if you don't have a falafel scoop >>

...try forming the chilled falafel mix with a small circular cookie cutter, and scrape both sides with a spatula before shaking the falafel out onto wax paper. Clean hands are great for shaping, too.

How I miss my favorite falafel stands... smileys/smile.gif


Hummus (from Paula Wolfert)
Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon kosher salt, divided
3 garlic cloves, peeled
3/4 cup sesame seed paste
1/2 cup fresh lemon juice, and more to taste
Cayenne or hot Hungarian paprika
2 tablespoons chopped parsley
2 teaspoons olive oil

1. Rinse the soaked chickpeas well and drain them before putting them
in a saucepan and covering them with plenty of fresh water. Bring to a
boil; skim, add one-half teaspoon salt, cover and cook over medium
heat, about 1 1/2 hours, until the chickpeas are very soft (you might
need to add more water).

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar
until pureed. Transfer the puree to the work bowl of a food processor,
add the sesame seed paste and lemon juice and process until white and
contracted. Add one-half cup water and process until completely
smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the
chickpeas to the sesame paste mixture and process until well-blended.
For a smoother texture, press the mixture through the fine blade of a
food mill. Thin to desired consistency with reserved chickpea liquid.
Adjust the seasoning with salt and lemon juice. The hummus can be kept
in an airtight container in the fridge for up to a week.) Serve,
sprinkled with paprika and parsley and drizzled with oil.

Smetana's Glasses

 

[randi]

thanks Joe, I haven't had Falafel since I left NYC - this is on my to do list smileys/smile.gif

 

[marsha-tbay]

I bought falafel yesterday for the first time from my 'whole foods' store and it was sooooo dry

I had to pour broccoli sundried tomato hummus all over it in order to eat it. Is it normally this DRY?

You know, just as I'm typing this I bet I was supposed to fry them in oil!!!! smileys/smile.gif

 

[joe]

I fried up the rest of the dough tonight and I think they were better--the flavors were

fuller and the red chile had time to give off some heat. So I think it's safe to prepare it the night before. Really, this was so easy; once I had the wherewithall to soak the beans the night before and process the mixture in the afternoon to give it time to rest before frying. Try it, girls!

Marsha, I think they're best fried up fresh. If yours were already brown they shoundn't have needed frying; maybe reheating in a hot oven? Or maybe the source just wasn't a good one.

The "Tahina" I bought yesterday was already thinned into a sauce--really good!, not like "Tahini" I've had before which was a pure nut butter.