Mark's Version of Falafels

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Mark's Version of Falafels

Categories: Appetizers, Middle east, Snacks, Lunch, Mark's

Yield: 1 recipe

 

2 c Chick peas

4 ea Garlic cloves, minced

1 sm Onion, minced

1 tb Coriander

1 1/2 tb Cumin

Several dashes tabasco

3 tb Wholewheat flour

Salt & pepper

1/4 c Parsley, minced

Stock, as needed

 

Soak chick peas, rinse well, cover with fresh water, bring to a boil &

simmer until very tender. Depending on how fresh the chick peas are

will determine how long this will take. Give them about 1 1/2 hours.

Drain well & set aside to cool.

 

When cool, place chick peas in food processor bowl & blend until very

smooth. If you have a large enough bowl, add the rest of the

ingredients, except the stock, & mix in the blender. If the bowl is

not large enough, you will have to do this in batches. Then add the

ingredients in order, mixing well after each addition. Add a little

stock if the mixture appears too dry or looks as if it is not going

to hold together very well. Cover & set aside for 30 minutes.

 

Shape into patties. If the patties do not hold together very well,

you may want to add a little more flour, but be careful, you do not

want to make them too floury. Place on a lightly oiled baking sheet

& gently flatten. This amount should make 15 to 18 patties, so make

them a reasonable size. Preheat the oven to 350F. Bake the falafel

patties for 5 minutes, remove trays, flip the patties & return to the

oven for another 5 minutes. Remove from trays & cool on wire racks.

 

To serve: Heat some olive oil in a good heavy skillet, you can

choose: I use 2 tb of olive oil, or you could deep fry them in a wok.

If using the wok method, crumble one dried red chile into the oil as

it is heating. When the oil is hot, fry the falafel patties until

golden. Flip & fry the other side. Remove from the oil, drain &

serve.

 

Either serve the falafel as part of a Middle Eastern platter including

some baba ganouj, hummus, tabouleh, lettuce, tomatoes, green onions &

pita. Or, make up a sauce using tahini & hot sauce, warm a pita

bread, slice the top off, spread the tahini paste in the pita, drop

in two patties, cover with lettuce, tomatoes & green onions. Either

a great snack or a main meal.

 

Recipe by Mark Satterly

 

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