A Girl Should Be Two Things: Classy & Fabulous. - Coco Chanel


Tuesday, April 11, 2017


Another thing I knew I just had to make for my middle eastern dinner party was Falafel's. I lucked out and pretty much took the first recipe that popped up on Google and it happened to be awesome. Recipe is by Joan Nathan's.

Recipe makes about 20 balls.


* 1 cup dried chickpeas
* 1/2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped fresh cilantro
* 1 teaspoon salt
* 1/2 - 1 teaspoon dried hot red pepper
* 4 cloves of garlic
* 1 teaspoon cumin
* 1 teaspoon baking powder
* 4-6 tablespoons flour
* Soybean or vegetable oil for frying
* Chopped tomato for garnish
* Diced onion for garnish
* Diced green bell pepper for garnish
* Tahina sauce
* Pita bread


Put chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas drained.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Prices until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.

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