First Rate Falafel

January 30, 2009

Meatless Monday: First-Rate FalafelI know I urge you to try everything I share with you in this space,but I really, really, really think you should try making falafel. Fora long time, I considered the Middle Eastern bean patties one of thosekitchen untouchables -- too difficult to make worth my while andbetter left to the pros manning the street carts.Truth be known, falafel are much easier and straight forward to puttogether than they seem, and as a result, feel like a tremendousaccomplishment. Everyone is impressed when they hear you've justwhipped up falafel, which is why they're great for entertaining.(Super Bowl snacks, anyone?)If you're worried about the "fry" factor, let me share a few thoughts-- the patties are swimming in a pool that's about 350 degrees, whichmeans quick cooking -- about two minutes tops -- and fairly little oilabsorption. The patties can also be made in advance and kept warm in alow oven until guests are ready to eat, which means you don't have tostand over a hot stove while everyone else is having a good time. Youcan also make the batter and shape the patties a day in advance, aslong as you promise to make them the next day (baking powder will conkout after 24 hours).Besides, how could your body say no to legumes seasoned with garlic,herbs and spices, then drizzled with a zesty sauce of sesame paste,more garlic and lemon? With this lineup, you're taking good care ofthe human engine. My preference is to do a sandwich, with either pita,lavash or naan, but falafel also loves to be part of a salad. At thistime of year, I go for something heartier, like escarole, and I mustconfess, I broke down and bought a cucumber flown in from Mexico.Now, go on, there's no more time to waste. Soak those chickpeastonight, and you can thank me in the morning!FalafelAdapted from "Olive Trees and Honey" by Gil MarksIngredients2 cups dried chickpeas (option: substitute fava beans or use a mixtureof both)6-8 scallions, minced, or 1 medium onion, finely chopped4-6 cloves garlic, crushed1 cup fresh cilantro or parsley (or 1/2 cup each), chopped1 teaspoon baking powder2 teaspoons ground coriander2 teaspoons ground cumin1/4 to 1/2 teaspoon cayenne pepper1 tablespoon coarse salt1/2 teaspoon ground black pepperVegetable oil for deep frying (I like grapeseed, peanut or safflower oil)MethodCover chickpeas in water and soak for 24 hours. Drain and set aside.Using a food processor, pulverize chickpeas, but only until they forma paste -- too smooth, and the batter may fall apart when cooking. Addthe rest of the ingredients (except the oil) and mix to combine.Batter should be grainy, speckled with herbs, and a shade of pistachiogreen. Taste for salt.Refrigerate batter about one hour, until firm. Remove from fridge andshape batter into 1-inch balls (a tablespoon measure is helpful).Don't fiddle too much with dough. Place on a baking tray and coverwith plastic wrap. Return to fridge and chill for an additional 15minutes.Meanwhile, make the tahini sauce (see notes below).When ready to fry, heat at least one inch of oil (you will use justshy of one quart) over medium heat until bubbling, about 350 degrees.Gently drop patties into hot oil in small batches and fry until goldenbrown on all sides, about three minutes. Using a slotted spoon,transfer to paper towels for draining. Keep warm in a low-heat ovenwhile frying remaining patties.Serve with pita and tahini sauce and any or all relishes/condimentsincluding raw onions, cucumber, chopped parsley and tomato.Makes 24-28 falafel pattiesTahini SauceIn a medium bowl or a food processor, mix together the following:1 cup tahini paste, stirred well before using1/4 to 1/2 cup lemon juice1 to 2 cloves garlic, mashed1 1/2 teaspoons coarse salt1/2 cup plain yogurt or waterMethodBlend until smooth; add extra water to make a pourable sauce. Keeps infridge for a few days.Makes about 2 cups of sauce.By Kim ODonnel | January 26, 2009 A Good Credit Score is 700 or Above. See yours in just 2 easy steps!

January 31, 2009

My wife has been making falafel for some time now and I tell you, falafel is very very good. This is coming from someone who is very much a meat eater. I love meat but my wife is for the most part a vegitarian. Not by choice but because she has fibro and we found out that meat actually triggers the pain. So, we don't keep meat in the house so that she isn't tempted to eat it. I only eat meat when I am out. But my wife has been looking up a lot of middle eastern foods since she knows that I was in the middle east and enjoyed the foods over there very much. Falafel is one of these foods. In fact, Mcdonalds in Egypt sells a mcfalafel. What you do is you make the falafel and shape it like a burger. Then you put it on the bun with lettuce, tomato, and tahini. If you want to cut back on fried foods you can bake the falafel at 350 for 10 minutes, flip them over and then bake them for another 10 minutes. You will need to make sure you make the falafel a little bit moister if baking then you would if frying. If you want to know more about falafel and how to make the mix for baking, you can read about it on my wifes blog http://prairiemomskitchen.blogspot.com/

Love,

The Oklahoma Tomcat

http://joneshomestead.tripod.com/My blog: http://thelifeofanoklhahomatomcat.blogspot.com/My : jonesfamilyhomestead/Myspace: http://www.myspace.com/jonesfamilyhomestead-----------As for me and my house, we will serve the LORD.

- cyndikrall

realfoodsimplelife

Friday, January 30, 2009 1:37 PM

[RFSL] First Rate Falafel

Meatless Monday: First-Rate FalafelI know I urge you to try everything I share with you in this space,but I really, really, really think you should try making falafel. Fora long time, I considered the Middle Eastern bean patties one of thosekitchen untouchables -- too difficult to make worth my while andbetter left to the pros manning the street carts.Truth be known, falafel are much easier and straight forward to puttogether than they seem, and as a result, feel like a tremendousaccomplishment. Everyone is impressed when they hear you've justwhipped up falafel, which is why they're great for entertaining.(Super Bowl snacks, anyone?)If you're worried about the "fry" factor, let me share a few thoughts-- the patties are swimming in a pool that's about 350 degrees, whichmeans quick cooking -- about two minutes tops -- and fairly little oilabsorption. The patties can also be made in advance and kept warm in alow oven until guests are ready to eat, which means you don't have tostand over a hot stove while everyone else is having a good time. Youcan also make the batter and shape the patties a day in advance, aslong as you promise to make them the next day (baking powder will conkout after 24 hours).Besides, how could your body say no to legumes seasoned with garlic,herbs and spices, then drizzled with a zesty sauce of sesame paste,more garlic and lemon? With this lineup, you're taking good care ofthe human engine. My preference is to do a sandwich, with either pita,lavash or naan, but falafel also loves to be part of a salad. At thistime of year, I go for something heartier, like escarole, and I mustconfess, I broke down and bought a cucumber flown in from Mexico.Now, go on, there's no more time to waste. Soak those chickpeastonight, and you can thank me in the morning!FalafelAdapted from "Olive Trees and Honey" by Gil MarksIngredients2 cups dried chickpeas (option: substitute fava beans or use a mixtureof both)6-8 scallions, minced, or 1 medium onion, finely chopped4-6 cloves garlic, crushed1 cup fresh cilantro or parsley (or 1/2 cup each), chopped1 teaspoon baking powder2 teaspoons ground coriander2 teaspoons ground cumin1/4 to 1/2 teaspoon cayenne pepper1 tablespoon coarse salt1/2 teaspoon ground black pepperVegetable oil for deep frying (I like grapeseed, peanut or safflower oil)MethodCover chickpeas in water and soak for 24 hours. Drain and set aside.Using a food processor, pulverize chickpeas, but only until they forma paste -- too smooth, and the batter may fall apart when cooking. Addthe rest of the ingredients (except the oil) and mix to combine.Batter should be grainy, speckled with herbs, and a shade of pistachiogreen. Taste for salt.Refrigerate batter about one hour, until firm. Remove from fridge andshape batter into 1-inch balls (a tablespoon measure is helpful).Don't fiddle too much with dough. Place on a baking tray and coverwith plastic wrap. Return to fridge and chill for an additional 15minutes.Meanwhile, make the tahini sauce (see notes below).When ready to fry, heat at least one inch of oil (you will use justshy of one quart) over medium heat until bubbling, about 350 degrees.Gently drop patties into hot oil in small batches and fry until goldenbrown on all sides, about three minutes. Using a slotted spoon,transfer to paper towels for draining. Keep warm in a low-heat ovenwhile frying remaining patties.Serve with pita and tahini sauce and any or all relishes/condimentsincluding raw onions, cucumber, chopped parsley and tomato.Makes 24-28 falafel pattiesTahini SauceIn a medium bowl or a food processor, mix together the following:1 cup tahini paste, stirred well before using1/4 to 1/2 cup lemon juice1 to 2 cloves garlic, mashed1 1/2 teaspoons coarse salt1/2 cup plain yogurt or waterMethodBlend until smooth; add extra water to make a pourable sauce. Keeps infridge for a few days.Makes about 2 cups of sauce.By Kim ODonnel | January 26, 2009

A Good Credit Score is 700 or Above. See yours in just 2 easy steps!

February 2, 2009

That sounds SO GOOD! I'm saving your email so I can remember to try it!

Cyndi

In a message dated 1/30/2009 8:44:05 P.M. Pacific Standard Time, jonesfamilyhomestead writes:

My wife has been making falafel for some time now and I tell you, falafel is very very good. This is coming from someone who is very much a meat eater. I love meat but my wife is for the most part a vegitarian. Not by choice but because she has fibro and we found out that meat actually triggers the pain. So, we don't keep meat in the house so that she isn't tempted to eat it. I only eat meat when I am out. But my wife has been looking up a lot of middle eastern foods since she knows that I was in the middle east and enjoyed the foods over there very much. Falafel is one of these foods. In fact, Mcdonalds in Egypt sells a mcfalafel. What you do is you make the falafel and shape it like a burger. Then you put it on the bun with lettuce, tomato, and tahini. If you want to cut back on fried foods you can bake the falafel at 350 for 10 minutes, flip them over and then bake them for another 10 minutes. You will need to make sure you make the falafel a little bit moister if baking then you would if frying. If you want to know more about falafel and how to make the mix for baking, you can read about it on my wifes blog http://prairiemomskitchen.blogspot.com/

Love,

The Oklahoma Tomcat

http://joneshomestead.tripod.com/My blog: http://thelifeofanoklhahomatomcat.blogspot.com/My : jonesfamilyhomestead/Myspace: http://www.myspace.com/jonesfamilyhomestead-----------As for me and my house, we will serve the LORD.

- cyndikrall (AT) aol (DOT) com

realfoodsimplelife

Friday, January 30, 2009 1:37 PM

[RFSL] First Rate Falafel

Meatless Monday: First-Rate FalafelI know I urge you to try everything I share with you in this space,but I really, really, really think you should try making falafel. Fora long time, I considered the Middle Eastern bean patties one of thosekitchen untouchables -- too difficult to make worth my while andbetter left to the pros manning the street carts.Truth be known, falafel are much easier and straight forward to puttogether than they seem, and as a result, feel like a tremendousaccomplishment. Everyone is impressed when they hear you've justwhipped up falafel, which is why they're great for entertaining.(Super Bowl snacks, anyone?)If you're worried about the "fry" factor, let me share a few thoughts-- the patties are swimming in a pool that's about 350 degrees, whichmeans quick cooking -- about two minutes tops -- and fairly little oilabsorption. The patties can also be made in advance and kept warm in alow oven until guests are ready to eat, which means you don't have tostand over a hot stove while everyone else is having a good time. Youcan also make the batter and shape the patties a day in advance, aslong as you promise to make them the next day (baking powder will conkout after 24 hours).Besides, how could your body say no to legumes seasoned with garlic,herbs and spices, then drizzled with a zesty sauce of sesame paste,more garlic and lemon? With this lineup, you're taking good care ofthe human engine. My preference is to do a sandwich, with either pita,lavash or naan, but falafel also loves to be part of a salad. At thistime of year, I go for something heartier, like escarole, and I mustconfess, I broke down and bought a cucumber flown in from Mexico.Now, go on, there's no more time to waste. Soak those chickpeastonight, and you can thank me in the morning!FalafelAdapted from "Olive Trees and Honey" by Gil MarksIngredients2 cups dried chickpeas (option: substitute fava beans or use a mixtureof both)6-8 scallions, minced, or 1 medium onion, finely chopped4-6 cloves garlic, crushed1 cup fresh cilantro or parsley (or 1/2 cup each), chopped1 teaspoon baking powder2 teaspoons ground coriander2 teaspoons ground cumin1/4 to 1/2 teaspoon cayenne pepper1 tablespoon coarse salt1/2 teaspoon ground black pepperVegetable oil for deep frying (I like grapeseed, peanut or safflower oil)MethodCover chickpeas in water and soak for 24 hours. Drain and set aside.Using a food processor, pulverize chickpeas, but only until they forma paste -- too smooth, and the batter may fall apart when cooking. Addthe rest of the ingredients (except the oil) and mix to combine.Batter should be grainy, speckled with herbs, and a shade of pistachiogreen. Taste for salt.Refrigerate batter about one hour, until firm. Remove from fridge andshape batter into 1-inch balls (a tablespoon measure is helpful).Don't fiddle too much with dough. Place on a baking tray and coverwith plastic wrap. Return to fridge and chill for an additional 15minutes.Meanwhile, make the tahini sauce (see notes below).When ready to fry, heat at least one inch of oil (you will use justshy of one quart) over medium heat until bubbling, about 350 degrees.Gently drop patties into hot oil in small batches and fry until goldenbrown on all sides, about three minutes. Using a slotted spoon,transfer to paper towels for draining. Keep warm in a low-heat ovenwhile frying remaining patties.Serve with pita and tahini sauce and any or all relishes/condimentsincluding raw onions, cucumber, chopped parsley and tomato.Makes 24-28 falafel pattiesTahini SauceIn a medium bowl or a food processor, mix together the following:1 cup tahini paste, stirred well before using1/4 to 1/2 cup lemon juice1 to 2 cloves garlic, mashed1 1/2 teaspoons coarse salt1/2 cup plain yogurt or waterMethodBlend until smooth; add extra water to make a pourable sauce. Keeps infridge for a few days.Makes about 2 cups of sauce.By Kim ODonnel | January 26, 2009

A Good Credit Score is 700 or Above. See yours in just 2 easy steps!

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