Guest guest Posted April 5, 2010 Report Share Posted April 5, 2010 Hi This is my favorite Falafel recipe. It is not quick but it is the best tasting falafel. The chick peas are not cooked or bought canned. Try it and see.If you don't want to fry the patties you can bake them. Easy cleanup with a silpat. Falafel Time: 1 hour, plus 24 hours' soaking 1 3/4 cup dried chickpeas 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin Scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro leaves 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Neutral oil, like grapeseed or corn, for frying. 1. Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged. 2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste. 3. Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately). 4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature. Yield: 6 to 8 servings. Sunny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2010 Report Share Posted April 8, 2010 My problem is, the patties disintegrate when I try to fry them, do you ever have this problem? Patricia --- On Mon, 4/5/10, Rinchen <chelosunny wrote: Rinchen <chelosunny Falafel --requires 24 hours soaking " Pat " Monday, April 5, 2010, 2:14 PM Hi This is my favorite Falafel recipe. It is not quick but it is the best tasting falafel. The chick peas are not cooked or bought canned. Try it and see.If you don't want to fry the patties you can bake them. Easy cleanup with a silpat. Falafel Time: 1 hour, plus 24 hours' soaking 1 3/4 cup dried chickpeas 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin Scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro leaves 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Neutral oil, like grapeseed or corn, for frying. 1. Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged. 2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste. 3. Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately). 4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature. Yield: 6 to 8 servings. Sunny --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2010 Report Share Posted April 8, 2010 Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- *************************************************** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 The recipe I used did use flour, but it didn't help. Patricia --- On Thu, 4/8/10, jrfm <alcesalcesalces wrote: jrfm <alcesalcesalces Re: Falafel --requires 24 hours soaking Thursday, April 8, 2010, 5:10 AM Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- *************************************************** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 did you cover and put them in the refrigerator for at least two hours before cooking? - Patricia Friday, April 09, 2010 2:28 PM Re: Falafel --requires 24 hours soaking The recipe I used did use flour, but it didn't help. Patricia --- On Thu, 4/8/10, jrfm <alcesalcesalces wrote: jrfm <alcesalcesalces Re: Falafel --requires 24 hours soaking Thursday, April 8, 2010, 5:10 AM Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- *************************************************** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2010 Report Share Posted April 10, 2010 add some flour and let it sit for about half a hour or so. this absorbs the water in the patty so it wont turn to steam and break the patty up when deep frying. i had same problem and this solved it. Â goodluck paul --- On Thu, 8/4/10, jrfm <alcesalcesalces wrote: jrfm <alcesalcesalces Re: Falafel --requires 24 hours soaking Thursday, 8 April, 2010, 7:10 Â Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- ************ ********* ********* ********* ********* *** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2010 Report Share Posted April 10, 2010 I think the recipe said one hour. Patricia --- On Fri, 4/9/10, KAREN <grandmawkasuda wrote: KAREN <grandmawkasuda Re: Falafel --requires 24 hours soaking Friday, April 9, 2010, 2:50 PM did you cover and put them in the refrigerator for at least two hours before cooking? - Patricia Friday, April 09, 2010 2:28 PM Re: Falafel --requires 24 hours soaking The recipe I used did use flour, but it didn't help. Patricia --- On Thu, 4/8/10, jrfm <alcesalcesalces wrote: jrfm <alcesalcesalces Re: Falafel --requires 24 hours soaking Thursday, April 8, 2010, 5:10 AM Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- *************************************************** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2010 Report Share Posted April 10, 2010 Thanks. Patricia --- On Fri, 4/9/10, Paul Holmes <paul_holmes1968 wrote: Paul Holmes <paul_holmes1968 Re: Falafel --requires 24 hours soaking Friday, April 9, 2010, 9:39 PM add some flour and let it sit for about half a hour or so. this absorbs the water in the patty so it wont turn to steam and break the patty up when deep frying. i had same problem and this solved it. goodluck paul --- On Thu, 8/4/10, jrfm <alcesalcesalces wrote: jrfm <alcesalcesalces Re: Falafel --requires 24 hours soaking Thursday, 8 April, 2010, 7:10 Patricia wrote: > > > My problem is, the patties disintegrate when I try to fry them, do you > ever have this problem? > > Recipes I've seen in the Middle East generally include some flour or bread crumbs. The addition /may /help keep the falafel balls together when they are frying. The standard Egyptian version of falafel uses fava beans instead of chick peas. jrfm -- ************ ********* ********* ********* ********* *** " Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk, that's all you know how to do " ) -- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 This recipe is now to be found in the Files in the Beans, Peas, Lentils folder. I have called it Falafel 2 since there were a couple of others there. Thanks so much. Looks great. Best, Pat , Rinchen <chelosunny wrote: > > Hi > This is my favorite Falafel recipe. It is not quick but it is the best tasting falafel. The chick peas are not cooked or�bought canned . . . Quote Link to comment Share on other sites More sharing options...
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