FALAFEL RECIPE - NYT COOKING
You shouldn’t reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don’t crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it’s fine if they bump.) You may or may not have to turn the pieces, but that’s easy, because they’ll be floating and they won’t stick. Remove them with a slotted spoon, tongs or spider; you’ll know when they’re done because the color will be evenly gorgeous.
Provided by Mark Bittman
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 39 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 12 grams, SaturatedFatContent 0 grams, SodiumContent 179 milligrams, SugarContent 7 grams, TransFatContent 0 grams
BAKED FALAFEL RECIPE - BBC GOOD FOOD
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Provided by Sophie Godwin – Cookery writer
Categories Lunch, Side dish, Supper
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
- Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Nutrition Facts : Calories 263 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 8 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.32 milligram of sodium
More about "felafel recipes"
FALAFEL WITH TAHINI SAUCE RECIPE | AMANDA COHEN - FOOD NETWORK
From foodnetwork.com
Reviews 3.5
Total Time 45 minutes
Category main-dish
Cuisine middle-eastern
- Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
MOST DELICIOUS FALAFEL RECIPE (FRIED OR BAKED ...
From downshiftology.com
FALAFEL RECIPE : SBS FOOD
From sbs.com.au
NYC STYLE FALAFEL SANDWICH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST RECIPES - IDEAS FOR DINNER, DESSERT, AND PARTY RECIPES
From goodhousekeeping.com
SWEET POTATO RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
HAMILTON SPECTATOR - JERNYSEELEMAN.NL
From jernyseeleman.nl
HOW TO MAKE FALAFEL WITH THIS CLASSIC RECIPE
From thespruceeats.com
31 MEATLESS DINNER IDEAS THE FAMILY WILL LOVE
From thespruceeats.com
ULTIMATE MEDITERRANEAN BOWL | MINIMALIST BAKER RECIPES
From minimalistbaker.com
[EMAIL PROTECTED] - MX5-FREUNDE-HARZ.DE
From mx5-freunde-harz.de
MCDONALD'S MENU PRICES - FAST FOOD MENU PRICES
From fastfoodmenuprices.com