Falafel Middle East Palestine Recipes

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

LEBANESE FALAFEL RECIPE - CHICKPEAS AND FAVA BEANS FALAFEL

Steps:

• Soak the fava beans and the chickpeas in water in separate containers overnight so that they soften.
• The following day drain the all beans and rinse with fresh water. Peel the fava beans and discard the skins (or you can save time by buying peeled fava beans).
• Drain the fava beans in a colander then run them in the food processor for a minute or two until they look like bread crumbs. Set aside in a large bowl.
• Similarly rinse and drain the chickpeas then run them in the food processor until they reach the same consistency of the Fava beans. Pour in the bowl on top of the fava beans.
• Place the garlic, onions, green onions, parsley, cilantro, flour and all spices except for the baking soda in the food processor and run for a minute until they turn into a thick paste.
• Add them to the bowl on top of the beans and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. If they feel too pasty add a bit of flour. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.
• Right before frying, add and mix the baking soda into the Falfel mix kneading it, then let it rest for a bit. When ready heat up 1-2 inches deep of cooking oil in a frying pan on medium heat.
• Scoop the falafel by using a special Falafel scoop. If not available use an ice cream scoop, a small 1 Oz measuring cup, or 2 regular tablespoons whereby you would scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
• Fry for a few minutes while turning the falafel if needed until it turns light brown and crispy on the outside, then scoop them out into a colander for a couple of minutes to get rid of the excess oil before placing them in a serving bowl.
• Optional: You can roll the falafel in sesame seeds as soon as they are taken out of the frying pan.
• For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes or until crispy on the outside.
• Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
• Sample to ensure a balance of flavors. A good Falafel Tahini sauce should be tangy and garlicky.
• Serve as a side/dip.
• While still hot, crush 3 or 4 cooked falafel balls along the diameter of a pita bread, garnish with some chopped parsley leaves, add a table spoon of Tahini sauce, chopped tomatoes, salted Lebanese cucumber and turnip pickles, and an optional red hot sauce (Shatta) . Roll and enjoy.

FALAFEL (MIDDLE EAST, PALESTINE)

Steps:

• Soak the chick peas overnight. Drain.
• Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
• When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
• Fry in deep hot oil until light brown and crisp.
• Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
• *The falafel batter can be frozen. Thaw and add baking soda just before frying.

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

MUSSAKHAN (BAKED CHICKEN ON BREAD) MIDDLE EAST, PALESTINE

Steps:

• Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked.
• Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
• When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
• Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
• Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread.
• Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions.
• Bake at 400 degrees for 20 minutes, or until the chicken is browned.
• Garnish with the sauted pine nuts.