Falafel
This is yet another use for the immersion blender. It's not super easy, but definitely worth the time and effort of making it. Also, I have tons of parsley in my garden and this is probably the best use (in my mind) for parsley.
My mom always makes this falafel with fava beans, but I can't find them here, so I used just chickpeas. It still turned out great, so whether you can get fava beans or not, you can make it.
Here's the recipe she uses:
3/4 c. dried chickpeas (not canned)
1 c. dried fava beans (or an additional 1 c. dried chickpeas)
1 medium onion, finely chopped
1 tsp. minced garlic
1/3 c. fresh parsley, stems removed and finely chopped
2 Tbs. fresh cilantro, finely chopped
1 tsp. salt
1/4 tsp. ground red pepper (or less)
3/4 tsp. cumin
1 Tbs. baking powder
4 Tbs. flour
If you are using both fava beans and chick peas, you have to soak them separately. Either way, soak the dried beans overnight, then drain them the next day when you're ready to prepare the falafel. Peel the tough skins off the fava beans (if you're using only chickpeas, you don't have to do anything).
Process the beans in food processor or using an immersion blender. Add remaining ingredients and keep on blending until you get a thick paste-like consistency.
In a medium frying pan, heat 2 inches of oil to 350 degrees. Spoon rounded tablespoons of the falafel mixture into hot oil. Fry for about 2 minutes or until falafel is a golden brown color. Drain on paper towels. Alternatively, you can form small patties and bake them on a greased baking sheet for 20-30 minutes at 375F, flipping them over once halfway through the baking time.
My mom always makes this falafel with fava beans, but I can't find them here, so I used just chickpeas. It still turned out great, so whether you can get fava beans or not, you can make it.
Here's the recipe she uses:
3/4 c. dried chickpeas (not canned)
1 c. dried fava beans (or an additional 1 c. dried chickpeas)
1 medium onion, finely chopped
1 tsp. minced garlic
1/3 c. fresh parsley, stems removed and finely chopped
2 Tbs. fresh cilantro, finely chopped
1 tsp. salt
1/4 tsp. ground red pepper (or less)
3/4 tsp. cumin
1 Tbs. baking powder
4 Tbs. flour
If you are using both fava beans and chick peas, you have to soak them separately. Either way, soak the dried beans overnight, then drain them the next day when you're ready to prepare the falafel. Peel the tough skins off the fava beans (if you're using only chickpeas, you don't have to do anything).
Process the beans in food processor or using an immersion blender. Add remaining ingredients and keep on blending until you get a thick paste-like consistency.
In a medium frying pan, heat 2 inches of oil to 350 degrees. Spoon rounded tablespoons of the falafel mixture into hot oil. Fry for about 2 minutes or until falafel is a golden brown color. Drain on paper towels. Alternatively, you can form small patties and bake them on a greased baking sheet for 20-30 minutes at 375F, flipping them over once halfway through the baking time.
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