Falafel Recipe

Falafel is a traditional Middle Eastern recipe for a patty made from chickpeas and flavoured with spices and herbs before being fried. The full recipe is presented here and I hope you enjoy this classic Middle Eastern version of: Falafel.

This is the traditional falafel that's a staple both of Arabic and Jewish cuisine. The version presented here is made from chickpeas, but they can also be made from broad (fava) beans which need to be skinned before mashing.

I would say that this is fantastic vegetarian food that carnivores also enjoy. It's making a resurgence in South African cuisine at the moment due to the arrival of Schwarma. To make a meal either stuff in pita bread with salad and chilli sauce or wrap in flour tortillas with salad, shredded cheese and a generous dollop of hot chilli sauce.

In making this, always use dried chickpeas. It makes for long soaking time, but the results are much superior.

Falafel Recipe

Ingredients:

500g (1 lb) dried chickpeas
2 tsp ground cumin seeds
1 tsp ground coriander seeds
1 pinch hot chilli powder or chilli flakes
1 tsp bicarbonate of soda
1 large onion
5 spring onions
6 garlic cloves
1 large handful flat-leaf parsley
1 large bunch coriander (cilantro), leaves only
salt and freshly-ground black pepper to season
vegetable oil to fry

Method:

Soak the chickpeas for a full 24 hours in warm water. The following day drain and dry the chickpeas then pound to a powder/paste in a pestle and mortar. Add the spices and pound these into the mixture as well. Peel the onion, grate it finely, transfer to a kitchen towel and squeeze out the moisture. Add to the broad bean paste and mix in well. Chop the remaining ingredients finely and add these to the mixture as well. Tip onto a floured surface and knead the falafel mixture for a few minutes. Tar off balls of the mixture and form falafels from this that should be about 5cm in diameter and 1 cm deep.

Allow the falafels you've just made to rest for 15 minutes then heat vegetable oil in a frying pan and fry the falafels in hot oil until they become crisp and brown on both sides. Serve immediately either with hummus or a Middle Eastern or Greek salad.

beans, middle east, falafel, chickpeas, spices, herbs, onions, frying

Vegetarian

Middle East

Falafel https://fabulousfusionfood.blogspot.com/2019/04/falafel-recipe.html Falafel. This is a traditional Middle Eastern recipe for a vegetarian fritter made from chickpeas, spring onions and garlic flavoured with spices, parsley and coriander that can be served as snacks, main meals or in soups. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaKIVEK1mt31i4mYNHjdUqpHpVVTiNQsDpN2Ms_WJ6w54WCv3No64JD5FZojR3-7257KfPSDhdm1qLlMSbCTAzVRhhNTX7n6A5VqxdFThSkIDMw3AKevTrcHIt_m9qQzzm5odm0zQdno/s1600/falafel.png 2019-04-12

Yield: 12 Author: Dyfed Lloyd Evans

Falafel

Falafel. This is a traditional Middle Eastern recipe for a vegetarian fritter made from chickpeas, spring onions and garlic flavoured with spices, parsley and coriander that can be served as snacks, main meals or in soups.

prep time: 20 mins cook time: 30 mins total time: 50 mins

Ingredients:

• 500g (1 lb) dried chickpeas
• 2 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 1 pinch hot chilli powder or chilli flakes
• 1 tsp bicarbonate of soda
• 1 large onion
• 5 spring onions
• 6 garlic cloves
• 1 large handful flat-leaf parsley
• 1 large bunch coriander (cilantro), leaves only
• salt and freshly-ground black pepper to season
• vegetable oil to fry

Method:

1. Combine the blackcurrants, sugar and orange juice in a large saucepan. Cook over medium heat, stirring occasionally. Every now and then mash the berries against the side of the pan as they heat up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes.
2. Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely.
3. Meanwhile turn on our ice cream machine and allow the bowl to chill. Combine the blackcurrant mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.

Falafel

© Dyfed Lloyd Evans