Friday, May 6, 2011

Foodie Friday Falafel

Here's a shot of my lunch today which made me think I should do a foodie Friday. Food is most definitely one of my favorite creative outlets and a source of inspiration for me on many levels. Think; travel, parties, and if you finish this last skirt you can go eat that dark chocolate covered almond that's been serenading you with it's siren's song. OK, so it won't be 1 choco almond. I should add handful or box to that last statement.

This is one of my favorite recipes and is well loved and widely requested in my little foodie community. This makes about 30 patties depending on their size which is perfect for parties but you can reduce the recipe if you're feeding a smaller crew. I think they would also freeze well if you cook them first and then do an oven reheat. I haven't tested this theory though as they always tend to get gobbled down before any freezing is required.

Falafel
  • 3 cups dried chickpeas
  • boiling water
  • 1T lemon juice
  • 3 cloves garlic
  • 2 small onions or 1 1/2 large onions, quartered
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon cayenne, or to taste
  • 1  1/2 bunches fresh parsley with large stems removed
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon lemon juice
  •  grape seed oil for frying 
  • 1. Put the beans and the lemon juice in a large bowl and cover with boiling water, add a few extra inches of water as the beans will grow. Soak for 12 hours, drain and cover w/ boiling water again, soak another 12 hours.
  • 2. Drain beans well and rinse. Add 1/3 of the parsley and 1 clove of garlic to a food processor. Process until well chopped and add 1/3 of each of the remaining ingredients (except oil). Pulse until minced but not pureed, scraping sides of the bowl if necessary. Repeat two more times w/ remaining 2/3rds of ingredients. 
  • 3. Put the oil in a medium, deep saucepan to a depth of at least 2 inches. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).
  • 4. Shape batter into small patties. Fry in small batches, 5-8 patties (cooking too many at a time will cause the oil to cool to quickly and result in greasier patties). Fry until nicely browned, turn and repeat on other side. Remove w/ a slotted spoon and allow to drain on paper towel. Serve as an appetizer with warm pita, olives, sweet peppers,  and cucumbers or in a salad.
These are great with a Tahini Sauce but I'm totally winging this recipe. I make it all the time and just throw things in the blender, without ever measuring, using the taste and add more technique to get it just where I want it. So here is a guess at quantities.
  • 2/3 cup Tahini
  • juice of one lemon
  • 2 cloves garlic
  • 3 T  tamari
  • 1/4 c apple cider vinegar
  • 1/4 c extra virgin olive oil
  • water
Throw it all in the blender and add water to achieve the desired consistency. If you need more guidance and/or a more reliable recipe you can find loads on google.

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