Difference between revisions of "Falafel"

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I do not use standard measurements when making falafel.  I use available ingredients and measure spices and flavors to taste.  I encourage you to do the same.
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{{Recipe
A strong food processor or blender is highly recommended for this recipe.
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|Introduction=[[File:Baked_falafel.jpg|280px|thumb|right|Amylin's baked falafel with rice pilav and sautéed carrots]]
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[[File:Falafel-brunei.jpg|280px|thumb|right|Falafel in [[Brunei]]]]
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'''Falafel''' is a Middle Eastern staple [[food]] made out of deep fried mashed beans (usually [[chickpeas]]). Falafel can be served alone as a snack or in a pita with salad, sliced vegetables, [[hummus]] and other ingredients (so-called falafel sandwich). Traditionally falafel itself is [[vegan]]. However, some sauces used in falafel sandwich may contain [[dairy]].
  
[[File:Baked_falafel.jpg|400px|thumb|right|Amylin's baked falafel with rice pilav and sautéed carrots]]
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I do not use standard measurements when making falafel. I use available ingredients and measure spices and flavors to taste. I encourage you to do the same. A strong food processor or blender is highly recommended for this recipe.
  
'''Ingredients'''
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''this is [[User:Amylin|Amylin]]'s recipe, if there are more recipes we can turn this into a "disamb" overview page''
* dried chickpeas, soaked in water overnight
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|Ingredients=* dried [[Has ingredient::chickpeas]], soaked in water overnight
* onion, finely chopped
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* [[Has ingredient::onion]], finely chopped
* garlic, minced
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* [[Has ingredient::garlic]], minced
* fresh parsley, finely chopped
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* fresh [[Has ingredient::parsley]], finely chopped
* dried red pepper, to taste
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* dried [[Has ingredient::red pepper]], to taste
 
* ground black pepper, to taste
 
* ground black pepper, to taste
* cumin powder, to taste
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* [[Has ingredient::cumin]] powder, to taste
 
* salt, to taste
 
* salt, to taste
* a few pinches of flour or bulgur to absorb moisture
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* a few pinches of [[Has ingredient::flour]] or [[Has ingredient::bulgur]] to absorb moisture
 
* a lot vegetable oil for frying
 
* a lot vegetable oil for frying
 
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|Steps='''Directions'''
 
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* After soaking the chickpeas, some people prefer to boil them for an hour to soften them even more. This step can be eliminated if the chickpeas feel soft enough. They should not be as soft as when making hummus, though.
'''Directions'''
 
* After soaking the chickpeas, some people prefer to boil them for an hour to soften them even more.
 
This step can be eliminated if the chickpeas feel soft enough. They should not be as soft as when making hummus, though.
 
 
* Drain water and blend chickpeas, onion, garlic, parsley, peppers, cumin, and salt in a food processor.
 
* Drain water and blend chickpeas, onion, garlic, parsley, peppers, cumin, and salt in a food processor.
* To absorb excess moisture, add enough flour or bulgur to form small balls. Set them aside on a baking sheet or plate.
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* To absorb excess moisture, add enough flour or bulgur to form small balls. Set them aside on a baking sheet or plate.
* While forming balls, slowly and carefully heat plenty of vegetable oil in a large steel pot on the stove. This process takes several minutes.
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* While forming balls, slowly and carefully heat plenty of vegetable oil in a large steel pot on the stove. This process takes several minutes.
* Using a slotted metal spoon, gently lower one falafel ball into the heated oil. The ball should start sizzling and there should be enough oil to cook it evenly on all sides.
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* Using a slotted metal spoon, gently lower one falafel ball into the heated oil. The ball should start sizzling and there should be enough oil to cook it evenly on all sides.
* If the oil is hot enough, you may add several falafel balls at once, stirring them gently. It should take only a few minutes to cook each one thoroughly until they are golden brown. Their color will darken once removed from the oil.
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* If the oil is hot enough, you may add several falafel balls at once, stirring them gently. It should take only a few minutes to cook each one thoroughly until they are golden brown. Their color will darken once removed from the oil.
* Once sufficiently cooked, remove the balls and let them sit on paper towels or newspaper to collect excess oil. Repeat the process until all balls are cooked.
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* Once sufficiently cooked, remove the balls and let them sit on paper towels or newspaper to collect excess oil. Repeat the process until all balls are cooked.
 
 
 
 
  
Note: I prefer to use soaked chickpeas over canned chickpeas. I think the consistency comes out better.
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Note: I prefer to use soaked chickpeas over canned chickpeas. I think the consistency comes out better. I use ''kırmızı pul biber'' as the red pepper. Ground cayenne pepper may be too spicy. I have also tried baking the falafel balls in the oven, which can also work, but you should be attentive to make sure they don't overcook.
I use kırmızı pul biber as the red pepper. Ground cayenne pepper may be too spicy.
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}}
I have also tried baking the falafel balls in the oven, which can also work, but you should be attentive to make sure they don't overcook.
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== Links ==
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* [http://theshiksa.com/2011/01/05/falafel/ Traditional Recipe for Chickpea Falafel]

Latest revision as of 14:43, 2 July 2013

Error creating thumbnail: File missing
Amylin's baked falafel with rice pilav and sautéed carrots
Error creating thumbnail: File missing
Falafel in Brunei

Falafel is a Middle Eastern staple food made out of deep fried mashed beans (usually chickpeas). Falafel can be served alone as a snack or in a pita with salad, sliced vegetables, hummus and other ingredients (so-called falafel sandwich). Traditionally falafel itself is vegan. However, some sauces used in falafel sandwich may contain dairy.

I do not use standard measurements when making falafel. I use available ingredients and measure spices and flavors to taste. I encourage you to do the same. A strong food processor or blender is highly recommended for this recipe.

this is Amylin's recipe, if there are more recipes we can turn this into a "disamb" overview page

Ingredients

Steps

Directions

  • After soaking the chickpeas, some people prefer to boil them for an hour to soften them even more. This step can be eliminated if the chickpeas feel soft enough. They should not be as soft as when making hummus, though.
  • Drain water and blend chickpeas, onion, garlic, parsley, peppers, cumin, and salt in a food processor.
  • To absorb excess moisture, add enough flour or bulgur to form small balls. Set them aside on a baking sheet or plate.
  • While forming balls, slowly and carefully heat plenty of vegetable oil in a large steel pot on the stove. This process takes several minutes.
  • Using a slotted metal spoon, gently lower one falafel ball into the heated oil. The ball should start sizzling and there should be enough oil to cook it evenly on all sides.
  • If the oil is hot enough, you may add several falafel balls at once, stirring them gently. It should take only a few minutes to cook each one thoroughly until they are golden brown. Their color will darken once removed from the oil.
  • Once sufficiently cooked, remove the balls and let them sit on paper towels or newspaper to collect excess oil. Repeat the process until all balls are cooked.

Note: I prefer to use soaked chickpeas over canned chickpeas. I think the consistency comes out better. I use kırmızı pul biber as the red pepper. Ground cayenne pepper may be too spicy. I have also tried baking the falafel balls in the oven, which can also work, but you should be attentive to make sure they don't overcook.

Links