As you may be aware, one of my goals for 2013 is to reduce my family's meat intake. There are several reasons for this including environmental, health benefits and budget concerns. One recipe I found a few months ago has become a favorite - Falafel! Now, my kids aren't thrilled with it, but they don't completely hate it, so it's a start!
NOTE: You need to plan ahead! The active cooking isn't long, but there are a few steps where you have to let things sit for a while. Read the whole recipe first.
Falafel
Makes: 8 patties
Ingredients
1 cup dried chickpeas
1 1/2 cups onion, chopped finely
2 cloves garlic, crushed
1/2 cup fresh cilantro or parsley, I use 1/4 cup of each - chopped roughly
1/2 tsp baking powder
1 tsp coriander
1 tsp cumin
1 1/2 tsp salt
1/4 tsp black pepper
olive oil
Suggested toppings: plain yogurt, cucumbers, tomatoes, feta
Directions:
- Cover the chickpeas with water and let them soak for at least 8 hours, or overnight at room temperature. Drain the water. The chickpeas will double in size resulting in 2 cups of soaked chickpeas.
- Place the chickpeas in a food processor and pulse until chickpeas are ground a bit.
- Add the rest of the ingredients (except the oil) to the food processor.
- Pulse just until everything is combined. Not more than 30 seconds to 1 minute.
- Refrigerate the mixture for at least 1 hour. I have skipped this step when I am in a rush.
- Preheat the oven to 350.
- Form mixture into 8 patties.
- Place patties into the refrigerator for 10 - 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Use enough to coat the bottom of the pan.
- Brown the patties for 3 minutes on each side then place on a baking sheet.
- Cook the patties in the oven for another 8 - 10 minutes.
You can serve these with a salad, on buns, in tortillas, pita bread, whatever you like.
I love the flavors in this falafel recipe and it makes excellent leftovers! I've also tried making the mixture through step 5 and freezing it. It works OK. But next time I'll make completely make the patties and freeze.
Have you tried falafel?
Have you tried falafel?
This post has been shared at: Frugal Days Sustainable Ways, Simply Natural Saturdays Simple Meals Friday
Oh yum! I've always used cooked chickpeas ... never thought of just using completely soaked garbanzos. I'll have to try it!! We love Falafels. I like to wrap them in a tortilla along with a salad of cucumbers, tomatoes, parsley and a tahini/lemon juice dressing. It's so good! Falafels are very versatile as well ... once one learns the basic technique, the "meatballs" can be flavored with different ingredients which totally changes the flavor. We've tried using steak seasoning or taco seasoning ... both are really good! Thanks for sharing this recipe.
ReplyDeleteI really like the texture of the soaked chickpeas over the cooked. I used cooked this last time because that's what I had. It's still yummy, but mushier. That tortilla sounds yummy. I like to add feta!
DeleteI never thought about flavoring them differently.... yum!!!!!
They look great, Kristina! I love falafels!!!
ReplyDeleteThis is my new found love Good Girl! So yummy!!!! And sometimes even better the next day in a pita with yogurt!!!!!
DeleteThat looks fantastic! I should try it again; my deep-frying attempts have always ended in tears, but frying in a skillet must be the trick to keep the felafel from falling apart.
ReplyDeleteI tried "deep" frying once (in more oil than pan frying but not completely submerged in oil). I didn't like them, too fried. I find that occasionally I have issues with these falling apart as well but I think it's an issue of moisture. When I used cooked chick peas they totally fell apart, still tasted great, but tough to keep together. Also, if I am in a hurry and don't refrigerate in between, they tend to fall apart more. Still tasty though and they keep together enough to keep me from tears ;) Let me know if you try these!
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