crunchy falafel with fenugreek sauce

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* Exported from MasterCook *

 

Crunchy Falafel With Yemenite Fenugreek (Hilbeh) Sauce

 

Recipe By :Aliza Green, Bean Bible

Serving Size : 6 Preparation Time :0:00

Categories : Bean Bible Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Yemenite fenugreek (hilbeh) sauce -- (see recipe)

1 pound (2 cups) dried chickpeas -- soaked (tip)

1 egg -- lightly beaten

3 tablespoons salt

1 teaspoon freshly ground black pepper

1 teaspoon turmeric

1/2 cup chopped fresh cilantro leaves -- (about 1 bunch)

1 teaspoon ground coriander seeds

1/2 teaspoon ground cardamom

1/2 teaspoon cayenne

3 cloves garlic -- peeled

2 tablespoons sesame tahini

1/2 cup fresh white bread crumbs

1/2 cup sesame seeds (preferably natural -- or unhulled)

4 cups canola oil -- for frying

1 8-ounce package pita bread

 

1. Prepare the Fenugreek Sauce. Reserve.

 

2. Drain the soaked chickpeas. Using a meat grinder or food processor, grind the

chickpeas to a paste. Add the egg, salt, pepper, turmeric, cilantro, coriander,

cayenne, garlic, tahini, and bread crumbs and process again until well combined.

(The mixture should be soft, but firm enough to hold its shape.) Using a small

ice cream scoop or tablespoon, form the falafel mixture into 1inch balls with

the tops slightly flattened. Dip the tops of the falafel into the sesame seeds,

pressing them in lightly. Cover and chill in the refrigerator until ready to

cook.

 

3. In a large heavy-bottomed pot, heat the oil to 365F on a deep-frying

thermometer. Gently place the falafel into the oil one at a time until about

one-fourth are added. Fry until crisp and evenly browned. Using a slotted spoon,

remove the falafel and drain on paper towels. Continue frying the remaining

falafel in batches.

 

4. Serve with Fenugreek Sauce and pita bread.

 

TIP - SLOW-SOAK 10 hours at room temperature, change the water once to prevent

fermentation in hot humid weather. QUICK-SOAK: Bring to a boil, cook 3 minutes,

add a pinch of baking soda to cooking water for chickpeas; remove from heat and

let soak 1 hour.

 

SERVING SUGGESTIONS:

* small bowls of yogurt tahini sauce

* small bowls of torshi or the magenta-colored beet-pickled turnips (available

from middle eastern groceries)

* Yemenite fenugreek sauce

* large bowl of Israeli salad (diced cucumber, red onion, and tomato in lemon

juice and olive oil).

* Other garnishes could include marinated hot peppers, marinated olives, small

pickled gherkins from Israel or kosher-style pickles, and hot grilled pita bread

along with za'atar pita bread if you have a Lebanese bakery in your area.

 

S(Adapted by):

" Hanneman (kitpath) on 27-Apr-2001 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 505 Calories; 15g Fat (25.5% calories

from fat); 23g Protein; 74g Carbohydrate; 16g Dietary Fiber; 31mg Cholesterol;

3456mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.

 

NOTES : The traditional Yemenite Hilbeh Sauce, made with lots of fenugreek and

served with the falafel, is very popular in Israel.

 

Nutr. Assoc. : 2130706543 617 0 0 0 0 0 20096 0 0 0 5243 3339 1357 2130706543 0

 

 

* Exported from MasterCook *

 

Yemenite Fenugreek (Hilbeh) Sauce

 

Recipe By :Aliza Green, Bean Bible

Serving Size : 0 Preparation Time :0:00

Categories : Bean Bible Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons whole fenugreek seeds -- soaked in cold water overnight

4 cloves garlic -- peeled

1/2 cup chopped fresh cilantro (about 1 bunch)

2 teaspoons salt

1/4 cup fresh lemon juice (about 2 lemons)

1 small dried hot chile pepper -- seeded

 

Drain the fenugreek seeds, which should be softened and have a jellied coating.

Process in a blender or food processor with the garlic, cilantro, salt, lemon

juice, and hot pepper until the mixture becomes a coarse puree. Store in the

refrigerator for up to 1 week.

 

TIP - Fenugreek is a spice that is actually a member of the pea family. These

small aromatic yellow-brown seeds are most commonly used in Indian cookery,

though they are also popular in North Africa and Yemen. The tiny, pebblelike

seeds are roasted to enhance their pungent aroma. They have a unique

bittersweet, somewhat acrid taste and are quite powerful, so use in moderation.

Ground fenugreek seems to lose its fragrance rather quickly, so check the

quality before you use it. Fenugreek seeds are quite hard, so crush them in a

mortar and pestle or with a hammer.

 

S(Adapted by):

" Hanneman (kitpath) on 27-Apr-2001 "

Yield:

" 1 cup "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 1g Fat (10.2% calories from

fat); 6g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 4286mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0

Fat.

 

Serving Ideas : Serve this sauce with Crunchy Falafel; spread on fresh pita or

other flatbreads.

 

NOTES : *Hot and spicy foods are particularly loved by the Yemenites who flavor

their exotic foods with fenugreek, cardamom, black cumin, caraway, turmeric, and

even saffron.

 

Nutr. Assoc. : 3271 0 384 0 3378 4888

 

 

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