FALAFEL
Provided by Melissa d'Arabian : Food Network
Time 1h10m
Yield 4 servings (3 patties per serving)
Number Of Ingredients 25
Steps:
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
CHEF JOHN'S FALAFEL
Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 12h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g
BAKED FALAFEL
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Provided by Bette
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
EASIEST FALAFEL
Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard.
Provided by jaclyncady
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
- Roll mixture into balls about the size of a golf ball; place on a plate.
- Press into patties and coat in panko bread crumbs.
- Heat about 1-inch olive oil in a skillet over medium heat.
- Pan-fry patties until crispy, about 3 minutes on each side.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.8 g, Cholesterol 37.2 mg, Fat 17.8 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 342.7 mg, Sugar 1 g
FALAFELS (FROM TEN DOLLAR DINNERS)
This has gotten lots of good reviews on foodnetwork. Recipe courtesy Melissa d'Arabian and from her show Ten Dollar Dinners, Episode: Footloose and Fancy-Free Falafel
Provided by Sharon123
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
- Creamy White Bean Yogurt Sauce:
- Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.
Nutrition Facts : Calories 362.3, Fat 10.7, SaturatedFat 1.9, Cholesterol 48.5, Sodium 574.1, Carbohydrate 54.7, Fiber 10.1, Sugar 1.9, Protein 14.4
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