createFalafel (quick)
This is a classic Middle Eastern meze. This goes great with warm pita or flat breads served with tomatoes, cucumbers and Lemon-Tahini sauce.
Ready
- 1 (16oz) can chickpeas (also known garbanzo beans), drained
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 3 Tbsp Italian flat-leaf parsley, chopped
- 1 tsp coriander
- 1 tsp cumin
- ¼ tsp turmeric
- ½ tsp ground cayenne pepper,
- ½ tsp baking powder
- Salt and fresh ground pepper
- 1 egg, beaten
- 2 cups peanut oil or vegetable oil
Set
- Deep fat fryer or heavy sauce pan
- Candy Thermometer
Go
- Heat oil to 375°F.
- Place all ingredients except egg and oil in a food processor and process to a thick, chunky paste. Salt and pepper to taste.
- Add egg and process until incorporated.
- Form the mixture into small balls, about the size of a golf ball. Slightly flatten to about ¾” thick.
- Carefully place and fry in hot oil until golden brown, about 5-7 minutes.
- Serve with lemon-tahini sauce.
What you should know
If the batter is a little runny, add a little whole wheat flour or a few slices of whole wheat bread (without crust) to adjust consistency.
I am glad that you improvised and that is exactly what you should do. As with any recipe, you cannot take in account for all the variables, so you improvise. I have made this recipe many times and depending on brand of beans and how well you drain them, the consistency varies. I will make an amendment in my “what you should know”. But by all means, if something doesn’t seem right or if you have a comment, post it. This is how everyone learns and it is always helpful.
I broke out my deepfryer tonight and made your falfael. It was quick and delicious. The outside was a perfect golden crust and the inside was tender and soft. I’ve never had falafel this good.
You’re recipe is so much easier than the recipe I tried from the NYTimes food section. That one was writen by Thomas Kellar. I liked yours better. It was easy to make and most important “it worked.”