Friday, August 12, 2011

Falafel



Frying is almost always better tastewise. Although, everyone has their own level of house stink they want to deal with after a marathon frying session. I think I would put up with "Frying House Stink" for only a handful of things...Bang Bang Shrimp, Hushpuppies, and The Best Chicken Strips.

Since I have never had falafel before, I was leery of creating "The Stink", but the patties made it worthwhile. The outside of the patties were crispy and flaky and great with the Greek yogurt. My mixture did not need any extra flour - I'm sure it's because I used dried beans that I had cooked and stashed in the freezer and not canned.

My husband and I really liked these, but I overdid it with the onion and garlic in the mix, so it's a good thing we both ate them.  We like to eat dinner leftovers for breakfast (Yes, I'm weird) and I did NOT enjoy garlic breath at 7:30 am.
 
Next time I'm trying Crockpot Falafel . Cuz if it can be made in the crockpot, I'm all over it.

Falafel

adapted from Dinner with Julie
Makes about 20 falafel balls or patties
( I used an ice cream scoop & got 16 patties)

1- 19 oz. (540 mL) can chick peas, rinsed and drained 

1/2 cup chopped onion

1-2 garlic cloves, peeled

4 Tbsp. chopped fresh cilantro
1 tsp. cumin

1/4 tsp. salt
 (Use 1 tsp if not using canned beans)
 1/4 cup all-purpose or whole wheat flour (plus extra, if needed)
1 tsp. baking powder
canola oil, for frying

Put the chick peas, onion, garlic, parsley, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but not smooth.


Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands. Add another spoonful or so of flour, if you need to. Roll the dough into meatball-sized balls, and if you like, flatten each into a little pattie.

In a shallow pot or skillet, heat about 1/2″ of canola oil until it’s hot but not smoking. Test it with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, without crowding the pan (which will cool down the oil), until they are golden. Transfer to paper towels. (You could get away with using just a skiff of oil – if you do this, best to leave the falafels round, so that you can roll them around in the pan to brown all sides.)

Serve in pitas with tzatziki, chopped cucumber, red onion and tomato.

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