Falafel
Paul wanted to know what falafel is. Truth be told, I was not too sure myself, having never made it. I just know what it tastes like. I used to order it everytime I went to a restaurant in Central Square in Cambridge, MA called The Middle East. It was a staple of my weekend diet for a couple of years and since I have stopped going there so frequently it's one of the things that I miss.
Anyway, this is from cooking.com:
Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted. Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce. At home, the balls can be served as an hors d'oeuvre, with a bowl of Tahini Sauce for dipping.
RECIPE INGREDIENTS
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (see recipe)
RECIPE METHOD
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
Recipe created by Nancy Harmon Jenkins.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts
Makes 2 dozen balls
Facts per Serving
Calories: 66 Fat: 2g Carbohydrates: 9g
Cholesterol: 0mg Sodium: 91mg Protein: 3g
Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 55%
Anyway, this is from cooking.com:
Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted. Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce. At home, the balls can be served as an hors d'oeuvre, with a bowl of Tahini Sauce for dipping.
RECIPE INGREDIENTS
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (see recipe)
RECIPE METHOD
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
Recipe created by Nancy Harmon Jenkins.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts
Makes 2 dozen balls
Facts per Serving
Calories: 66 Fat: 2g Carbohydrates: 9g
Cholesterol: 0mg Sodium: 91mg Protein: 3g
Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 55%
posted by Our Hero, at 12:13 PM
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