Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Here is a great recipe for falafels that I like. I usually skip the mint because I don't like it much in these... instead I add a pinch of ground cayene pepper. Falafels 1 can (15 oz. ) chickpeas, drained 2 garlic cloves, crushed 2 Tbs. chopped fresh parsley 2 Tbs. chopped fresh cilantro 1 Tbs. chopped fresh mint 1 tsp. cumin seeds 2 Tbs. fresh bread crumbs 1 tsp. salt freshly ground pepper oil, for deep frying Grind the chickpeas in a food processor until they are just smooth, then mix them with all the other ingredients except for the frying oil. You will have a nice thick creamy paste. Using wet hands, shape the chickpea mixture into eight rounds and chill for 30 minutes so they become firm. Heat about a quarter inch of oil in a shallow frying pan and fry the falafels a few at a time. Cook each one for about 8 minutes, carefully turning them around. Drain the falafels on paper towels and fry the rest in batches, reheating the oil in between. Serve tucked inside warm pita breads with salad, tomatoes, and tahini sauce [or yogurt]. *You can also make these up in advance and freeze them. To reheat, bake in a moderate oven for 10 to 15 minutes. ~ PT ~ To serve is beautiful, but only if it is done with joy, a whole heart and a free mind. - Pearl S. Buck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Thank you very much...will try it very soon. I would be inclined to skip the mint, too. ________________________________ ~ PT ~ <patchouli_troll Friday, December 26, 2008 4:47:41 PM [recipe*] Falafels Here is a great recipe for falafels that I like. I usually skip the mint because I don't like it much in these... instead I add a pinch of ground cayene pepper. Falafels 1 can (15 oz. ) chickpeas, drained 2 garlic cloves, crushed 2 Tbs. chopped fresh parsley 2 Tbs. chopped fresh cilantro 1 Tbs. chopped fresh mint 1 tsp. cumin seeds 2 Tbs. fresh bread crumbs 1 tsp. salt freshly ground pepper oil, for deep frying Grind the chickpeas in a food processor until they are just smooth, then mix them with all the other ingredients except for the frying oil. You will have a nice thick creamy paste. Using wet hands, shape the chickpea mixture into eight rounds and chill for 30 minutes so they become firm. Heat about a quarter inch of oil in a shallow frying pan and fry the falafels a few at a time. Cook each one for about 8 minutes, carefully turning them around. Drain the falafels on paper towels and fry the rest in batches, reheating the oil in between. Serve tucked inside warm pita breads with salad, tomatoes, and tahini sauce [or yogurt]. *You can also make these up in advance and freeze them. To reheat, bake in a moderate oven for 10 to 15 minutes. ~ PT ~ To serve is beautiful, but only if it is done with joy, a whole heart and a free mind. - Pearl S. Buck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Let me know if you try them, and what you did to your taste. It is always nice to see how others find to improve a recipe. There might even be a few more falafel recipes in our files that have been shared by other members. Enjoy! ~ PT ~ Life is a process of becoming, a combination of states we have to go through. Where people fail is that they wish to elect a state and remain in it. This is a kind of death. ~ Anais Nin ```````````````````````````````````````````` , echolike <echolike wrote: > > Thank you very much...will try it very soon. I would be inclined to skip the mint, too. Quote Link to comment Share on other sites More sharing options...
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