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Wednesday, February 26, 2014

Falafel

Falafel ~ National food of Israel & Egypt

This is going to be a part of BM # 37 under the theme of "National Foods". I am in a hurry and will update the post later. I have just given the ingredients and method as I had to update for the blogging marathon. 

Ingredients: (Make a dozen.)
2 cups soaked and coarsely ground chickpeas (and/or fava beans)
1 cup packed parsley and/or cilantro leaves
1 - 2 cloves of garlic, minced
1 big onion, finely minced
1 tsp. cumin powder
1 tsp.coriander powder
1/2 tsp chili powder / 1 -2 green chilies, minced
Salt to taste
3 -4 tbsp. all purpose flour to bind
1 tsp. baking soda
Oil to fry falafel (I used canola oil.)
Method:
* Soak chickpeas overnight in water such that they are immersed well in water. Drain them in the morning and pat dry with a kitchen towel. Or leave it to air dry. This tip really helps to keep the mixture dry. Do not cook them.
* Pulse chickpeas in a food processor to grind them coarsely. Pulse garlic, onion, parsley and chilies if using just at the end to combine. Add salt, chili powder, flour, cumin powder, coriander powder to the mixture and combine well.
Do not grind the mixture into a paste. It should be granular. I like it a bit on the coarser side and just kept it that way.
 
* I have noticed that Middle eastern bloggers or the natives who make falafels recommending to refrigerate this mixture anywhere from 30 minutes to overnight. Also some don't add any binding mixtures like the flour. I didn't refrigerate it. 
* Falafels can be deep fried, shallow fried or even baked. I chose to go with deep frying this time. Heat a pan with oil. When you drop a pea sized mixture into the hot oil, if it sizzles and comes to surface then it is ready for frying. 
* Add baking soda to the mixture just before frying. Take a lemon sized mixture and gently pat it into a disc. 
* Gently drop this into the hot oil. Repeat the step and fry as many discs as your pan can hold. Fry on low medium flame until they turn brown through out. Keep flipping in between with a spatula.

* Remove them with a slotted spoon and drain them on absorbent towels. Repeat the steps with the remaining mixture. Serve them warm.

17 comments:

The Pumpkin Farm said...

i like the grainy structure you have maintained for the falafels..looks awesome.

nandoos Kitchen said...

falafel looks very yumm.. Nice clicks.

Manjula Bharath said...

wow perfectly shaped and made delicious falafel there :) Wud love to have them with pita and tahini right away :) tempting clicks !!

Nupur UK-Rasoi said...

Ohh these Falafels look sooo tempting in your hand !! I have never made fried ones at home though, I always bake them but this post is tempting me to fry some rolls soon :)

Hamaree Rasoi said...

Delicious and lovely looking falafel.
Deepa

Manju Modiyani said...

Falafel looks so beautiful and delicious. I haven't tried making it. My only concern is, will the rawness of chickpea go away completely on frying. Coz the chickpea isn't boiled.

Varadas Kitchen said...

I love Falafel. The deep fried ones taste the best.

Arjunan Akilandeswari said...

Looks like our wada... Lovely...

Kalpana Sareesh said...

wonderful preperation..

Pavani N said...

I love falafel. They are just too perfect for me and I want to eat them everyday :-) your clicks are tempting me to make some soon.

Sandhya Ramakrishnan said...

What a lovely texture the falafels have!It makes a big difference when making it from dry chick pea when compared to the canned ones.

Chef Mireille said...

this is the most popular vegetarian street food here in NY and yours looks perfect

Harini-Jaya R said...

Lovely looking Falafel..I tried the baked version and fell in love with these!!

Archana Potdar said...

I love this. I want to make these for ages.

Sarita said...

Perfect snack! Too yummy.

Srivalli said...

Very well done Suma, I loved falafels when I made them..

Briju Parthasarathy said...

Is the most popular snack in Nigeria too. You falafal have turned exactly what i have tasted in a Lebanese restaurant.