Sunday, June 5, 2011
This was a delicious recipe for falafel that I found in my new Moosewood cookbook. They didn't stick together well, but that's okay. It was tasty regardless.
Falafel (she spells it Felafel in Moosewood)
from The New Moosewood
2 15-oz. chick peas
1/3 cup flour
4 cloves garlic, minced
2 t. cumin
1 t. turmeric
1 t. salt
1/2 cup minced onion
1/4 c. minced parsely (packed)
1/4 c. water
1 T. lemon juice
few dashes of cayenne
oil for frying (peanut, olive, or another high smokepoint oil)
1. Pour enough oil into a fry-safe pan (not Teflon) to reach an inch. Heat until when you drop a bit of batter into the oil, it starts to bubble, and slowly turn golden-brown, but so it doesn't turn black instantly or the oil isn't smoking.
2. Drain chickpeas, and combine all ingredients except flour and oil into the food processor. Process until uniform consistency.
3. Scrape batter into a bowl, add flour, and stir in until combined.
4. Drop a few tablespoons of batter into the pan, and flattening each slightly. Fry until each side is golden brown. If you don't flatten the patties out throughly, the centers will cause them to fall apart. You want the thickness to be consistent throughout.
5. Place cooked falafel on a plate lined with paper towels.