FALAFEL RECIPE – NYT COOKING
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. lapin a imprimer recettes.
Provided by: Mark Bittman
Total time: 1 hours
Yield: 6 servings
|1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans|
|2 cloves garlic, lightly crushed|
|1/2 onion, quartered|
|1 teaspoon ground coriander|
|1 tablespoon ground cumin|
|Scant teaspoon cayenne, or to taste; or mild chile powder to taste|
|1/2 cup chopped fresh parsley or cilantro leaves|
|1 teaspoon salt|
|1/2 teaspoon freshly ground black pepper, or to taste|
|1/2 teaspoon baking soda|
|1 tablespoon freshly squeezed lemon juice, or more to taste|
|Neutral oil, like grapeseed or canola, for deep-frying|
- 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.
@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
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS RECIPE – NYT …
Provided by: Julia Moskin
Total time: 1 hours
Yield: 4 main-course servings
|2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas|
|3/4 to 1 cup extra-virgin olive oil|
|2 garlic cloves, minced|
|2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander|
|1 teaspoon sweet paprika|
|Salt and pepper|
|1/3 cup tahini|
|Freshly squeezed juice of 1 lemon, plus more to taste|
|1 garlic clove, minced|
|Warm water, as needed|
|Olive oil, for cooking|
|About 10 ounces kale, chard or spinach, well washed and thick stems removed|
|3 cups store-bought or homemade pita chips (see Tip)|
|Handful of roughly chopped flat-leaf parsley|
|Handful of roughly chopped mint|
|1 large or 2 small cucumbers, peeled and thinly sliced|
|Lemon, cut into wedges|
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don’t worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
JOAN NATHAN’S FALAFEL RECIPE | EPICURIOUS
Provided by: Joan Nathan
Yield: Yield: About 20 balls
|1 cup dried chickpeas|
|1/2 large onion, roughly chopped (about 1 cup)|
|2 tablespoons finely chopped fresh parsley|
|2 tablespoons finely chopped fresh cilantro|
|1 teaspoon salt|
|1/2-1 teaspoon dried hot red pepper|
|4 cloves of garlic|
|1 teaspoon cumin|
|1 teaspoon baking powder|
|4-6 tablespoons flour|
|Soybean or vegetable oil for frying|
|Chopped tomato for garnish|
|Diced onion for garnish|
|Diced green bell pepper for garnish|
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
- Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
- NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
- Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon.
To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.
How to make falafel?
Falafel are vegan patties where the main ingredient is dried chickpeas. The first step is to soak the chickpeas in plenty of water overnight (allow up to 18 hours). 2. Next, make the falafel mixture. Take the soaked chickpeas and add them to the large bowl a food processor fitted with a blade.
Can you make falafel patties ahead of time?
Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking. To make ahead: Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time.
Can you pan fry falafel instead of pan fried?
You already know that we prefer to fry our falafel, but you can pan fry falafel instead (which uses much less oil). To pan fry falafel, heat a couple tablespoons of high heat cooking oil in a wide skillet over medium heat. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat.
How much oil do I use to cook falafel?
Preparation. 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,…