Falafel

Falafel has been on my to-make list for the longest. I don’t like deep frying-being calorie conscious is one reason, but the other important reason is I don’t like to deal with all that used oil. If I ever make a deep fried dish, I make sure that I use the oil only once for deep frying and the leftover oil gets used in everyday dishes 1tsp at a time. I also make sure that I transfer the leftover oil from the frying pan to a smaller container to make sure that the pan doesn't form an oil stain and for easy handling.

Nice little tip I learnt from Martha Stewart for disposing used oil is to use lots of paper towels to soak up the oil before washing. Never ever drain oil directly in the sink; this will adversely affect your drainage system.

Ok since the housekeeping is taken care of; let me move onto the falafel now. The recipe is from Vegetarian Times magazine and I had it bookmarked forever now. Finally got to make it this past weekend when we had friends over for a “Middle-Eastern” themed dinner party.

The recipe uses canned chickpeas and shallow fries the patties, which is probably not authentic, but the end result was just as yummy as the fried ones. I doubled the recipe and was able to make 30 patties, enough for 8-10 servings.

Falafel
Recipe from Vegetarian Times Magazine.
Falafel has been on my to-make list for the longest. I don’t like deep frying-being calorie conscious is one reason, but the other important reason is I don’t like to deal with all that used oil. If I ever make a deep fried dish, I make sure that I use the oil only once for deep frying and the lefto...

Falafel

Summary

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  • Coursemain course
  • CuisineMiddle Eastern
  • Yield24~30 Falafel s 24~30 Falafel
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Chickpeas – rinsed and drained
16oz. cans of
Tahini
3tbsps
Garlic , minced
1 clove
Egg
1
Lemon zest – finely grated
2tbsps
Lemon juice
1tsp
Ground Coriander
1 tsp
Ground Cumin
1½ tsps
Chili powder
½ tsp
Salt
to taste
All-purpose flour
¼ cup
Onion – finely chopped
2tbsps
Parsley – finely chopped
2tbsps
Baking powder
½ tsp

Steps

  1. In a food processor, pulse chickpeas, garlic, tahini, egg, lemon zest & juice, salt and spices until mostly smooth, but still a little chunky.
  2. Transfer to a bowl and add flour, onions and parsley. Mix well to combine. Make ¼” thick patties with about ¼ cup of chickpea mixture.
  3. I lined the patties up on a foil covered baking sheet, wrapped them in plastic wrap and refrigerated them the night before I was going to make the falafel. I took them out of the fridge an hour before frying to take the chill off.
  4. Pour olive oil into a shallow pan to cover about ¼” in the bottom. Add the patties in batches and fry on medium-high flame and fry for about 3 mins per side or until golden brown. Make sure that the patties don’t touch while frying.
  5. Drain the patties on paper towel lined platter. Repeat with remaining patties.
Falafel

I served them with Pita bread, quick tahini sauce (½ cup each of tahini & yogurt mixed with ground cumin, salt & pepper, lemon juice), store-bought hot falafel chutney and cucumber & tomato salad. Enjoy!!

Falafel
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