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Falafel




Source of Recipe


Nelson Family Farms


List of Ingredients




1 cup Chickpeas
2-3 cloves garlic
½ cup bread crumbs
¼ cup minced parsley
2 tbl. salt
1 tea. baking soda
1 tea. coriander
1 tea. cumin
½ tea. turmeric
½ tea. cayenne
oil for deep frying

Tahini Sauce
½ cup Tahini
½ cup lemon juice
1 cup water
1 tea. salt

Recipe



Place chickpeas in a large saucepan. Fill pan with water to cover beans by 2
. Bring to a boil on the stove, cover tightly and remove from heat. Let set
for 1-2 hours to soak. Drain chickpeas and rinse. Place chickpeas,
breadcrumbs and garlic in a food processor. Pulse mixture until chickpeas
are broken down into small pieces the size of breadcrumbs. Do not over
process chickpeas to a puree. Remove ground chickpeas a large bowl and add
the rest of the patty ingredients except oil and mix together well. Should
form a fairly dry, crumbly mixture. Add a little water if mixture is too dry
to form balls with your hand. Adjust seasoning to taste. Heat oil in a deep
fryer or heat 1/2" of oil in a heavy skillet over medium-high heat to about
375°. Form batter into 1" balls or ovals and then flatten slightly. Drop
patties a few at a time in the hot oil and brown well on both sides, about
4-5 minutes. Remove from oil and drain on paper towels. Repeat with all
patties. Mix tahini sauce ingredients together well. Serve sauce with
falafel.
NOTES
Falafel is the original veggie burger. Serve it on its own with the sauce,
or stuff it in halved pita bread with tomatoes, cucumbers and onions and eat
like a sandwich. Falafel is a common dish throughout the Middle East. It is
found in Lebanon, Syria, Israel, Egypt, and is especially popular with
Palestinians. Instead of breadcrumbs, use a piece of pita bread. Just
process it into crumbs in the food processor first.


Similar recipes call for one egg to hold the Falafel together. If desired use enough egg replacer to equal one egg.