Cooking.com - Falafel - Food & Wine
This recipe like mine has uncooked chickpeas.
My recipe came about after many internet recipe failures. One day I interrupted a batch of hummus at the soaked chickpea stage. I imagined myself as a traditional woman in the Middle East, feeding a family, in a relatively simple cooking situation. And I aimed to be like my favorite Toronto falafel ladies who run the shop next to the Bloor West theater, kitty corner from Honest Ed's.
I buy Cedars brand chickpeas in big bags (2kg?) from Kabul Farms between the Salvation Army and the mosque, on Parliament St. Cedars chickpeas are so fresh, they sprout after a second day of soaking. I even grew some into plants for fun. The cheap Mexican chickpeas from Price Chopper are not good at all,and not much cheaper. One bag had black, boring insects! Don't bother. A 1/2 bag (3 cups?) dry chickpeas makes 3 cuisinart batches of wet chickpea mixture, five dozen falafels. They freeze very well.
Per cuisinart batch, approximate quanitities:
3 cups of soaked chickpeas, up to top of cuisinart blade stem
1/2 large onion, chopped coarsely
1 heaping tsp. cumin
1 heaping tsp coriander
1 tsp dried mint or 1/2 cup chopped fresh mint
1/2 cup of fresh chopped parsley, nice if you have it.
1 clove garlic, chopped
1/2 tsp. baking powder
salt to taste.
Pulse it all together in the Cuisinart, till the mixture is fine. The raw, ground mixture, when formed, should hold together like meatballs. Make tiny patties,like a flattened golf balls. Its best to fry as you form in shallow, hot olive oil, flipping after the patties get golden crusty. The crust helps insure the falafels hold together. Each batch makes about 20 falafels.
Sauce
Tahini
Lemon/lime juice == I use either fresh, or Nellie's, available from Trader Joe's in the USA
Water
salt
Possibly best to start with tahini, add lemon juice, salt, and thin with water. Experiment. Tahini appears to curdle and coagulate in the lemon juice. The mixture thickens over time. Thin to a consistency that is flowable even when refrigerated.
I buy Cedars brand chickpeas in big bags (2kg?) from Kabul Farms between the Salvation Army and the mosque, on Parliament St. Cedars chickpeas are so fresh, they sprout after a second day of soaking. I even grew some into plants for fun. The cheap Mexican chickpeas from Price Chopper are not good at all,and not much cheaper. One bag had black, boring insects! Don't bother. A 1/2 bag (3 cups?) dry chickpeas makes 3 cuisinart batches of wet chickpea mixture, five dozen falafels. They freeze very well.
Per cuisinart batch, approximate quanitities:
3 cups of soaked chickpeas, up to top of cuisinart blade stem
1/2 large onion, chopped coarsely
1 heaping tsp. cumin
1 heaping tsp coriander
1 tsp dried mint or 1/2 cup chopped fresh mint
1/2 cup of fresh chopped parsley, nice if you have it.
1 clove garlic, chopped
1/2 tsp. baking powder
salt to taste.
Pulse it all together in the Cuisinart, till the mixture is fine. The raw, ground mixture, when formed, should hold together like meatballs. Make tiny patties,like a flattened golf balls. Its best to fry as you form in shallow, hot olive oil, flipping after the patties get golden crusty. The crust helps insure the falafels hold together. Each batch makes about 20 falafels.
Sauce
Tahini
Lemon/lime juice == I use either fresh, or Nellie's, available from Trader Joe's in the USA
Water
salt
Possibly best to start with tahini, add lemon juice, salt, and thin with water. Experiment. Tahini appears to curdle and coagulate in the lemon juice. The mixture thickens over time. Thin to a consistency that is flowable even when refrigerated.
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