_I love falafels. I eat them with pocket pita bread, salad & tahina sauce* -even my "carnivorous" friends ask for them- they are an ethnic Lebanese vegetarian dish. Ingredients 500 mL (2 cups) dried chick peas (absolutely not canned) 1 medium onion quartered 2-3 cloves garlic 2-3 slices stale bread 50 mL (1/4 cup) parsley 1/3 head sweet red pepper 10 mL (2 tsp) salt 3 mL (3/4 tsp) black pepper 10 mL (2 tsp) cumin 10 mL (2 tsp) oregano 10 mL (2 tsp) ground coriander 5 mL (1 tsp) red hot pepper flakes 20 mL (4 tsp) flour 10 mL (2 tsp) baking powder 50 mL (1/4 cup) water 5 mL (1 tsp) baking powder 125 mL (1/2 cup) water vegetable oil for deep frying Instructions Pick out foreign matter from between the peas. Place in a large bowl, cover generously with water and soak overnight. Drain peas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well. In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chick peas mixture the size of walnuts, then flatten a bit. Deep fry in oil at medium high heat until golden brown. Serve piping hot. *Tahina sauce. Ingredients 1 cup tahina [sesame seed puree, available in specialty food stores or the international section of large groceries] 1 1/2 to 2 cups of water 2 tablespoons lemon juice 1 tablespoon vinegar 1/2 teaspoon cumin 1 small onion, chopped 3-5 crushed garlic cloves [optional] finely chopped parsley [optional] salt Instructions Add water, lemon juice, salt, vinegar and cumin to the tahina. Stir thoroughly until all the ingredients are well blended & you have a smooth paste as the result. Add any or all of the optional ingredients, according to taste. You can also use a blender or food processor at a slow speed.
We eat them like meat balls in our spaghetti. Just fry em' extra crispy so they don't fall apart in the sauce. Or serve them on the side.
I make my own falaffel. I make them into wheat pita sandwiches with either homemade tzatziki, babaganoush, or hummus or some of each. I also like alfalfa sprouts and cucumbers and spinach on this. I always fry mine in olive oil. I also eat them by themselves and dip them in these sauces or spreads. I also make my own tahini. I think my falaffel is better than any I've ever eaten out, they are much fresher and not as dry or firm. I still eat it when out though, on occasion. I like to pack them for shows, hikes and picnics. They are good at room temp too, and can not go bad when not hot or refrigerated atleast on the day they are made.
I have often wondered how to make my own...I cant seem to find the Kasbah brand I fell in love with anymore....
