Falafelfrommoosewoodcookbook Recipes

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FALAFEL FROM MOOSEWOOD COOKBOOK



Falafel from Moosewood Cookbook image

An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (recipe # 257413 is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.

Provided by Dans La Lune

Categories     Beans

Time 20m

Yield 20 falafel, 4-6 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans chickpeas, rinsed and drained
1/2 cup onion, minced
4 garlic cloves
2 teaspoons cumin (I usually add a bit more for stronger flavor)
1 teaspoon turmeric
1 teaspoon salt
3 dashes cayenne pepper
1/4 cup fresh parsley, chopped and packed
1/4 cup water
1 tablespoon lemon juice
1/3 cup flour
oil, for pan frying (I use olive oil which works great)

Steps:

  • Place all ingredients except flour in a food processor.
  • Blend until the consistency is uniform.
  • Thoroughly mix flour into the felafel batter with a spoon.
  • Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
  • Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
  • Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
  • Keep warm in a 300 degree oven if not serving immediately.
  • ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

Nutrition Facts : Calories 311.7, Fat 2.9, SaturatedFat 0.3, Sodium 1223.3, Carbohydrate 60.2, Fiber 10.4, Sugar 1.1, Protein 12.4

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