Ingredients with Measurements:
- 2 cups chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 1/4 cup all-purpose flour
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them well. Place them in a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until the mixture is finely ground.
2. Transfer the mixture to a bowl and add the baking powder, flour, and water. Mix well until you have a thick batter.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat.
4. Using a tablespoon, scoop the batter and drop it into the hot oil. Fry the awwamaat falafel until golden brown, about 3-4 minutes.
5. Remove the awwamaat falafel from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the awwamaat falafel hot with tahini sauce or hummus.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 awwamaat falafel
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but the texture may be slightly different.
- You can use any type of flour instead of all-purpose flour, such as chickpea flour or gluten-free flour.
Variations:
- Add some chopped jalapeno peppers for a spicy kick.
- Use different herbs, such as mint or dill, for a different flavor profile.
- Make mini awwamaat falafel for a party appetizer.
Tips and tricks:
- Make sure the oil is hot enough before frying the awwamaat falafel to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or pot with too many awwamaat falafel at once, as this can lower the temperature of the oil and make them soggy.
Storage instructions:
- Store leftover awwamaat falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the awwamaat falafel, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the awwamaat falafel on a platter with a side of tahini sauce or hummus for dipping.
Garnishes:
- Sprinkle some chopped parsley or cilantro on top of the awwamaat falafel for a pop of color.
Pairings:
- Serve the awwamaat falafel with a side of tabbouleh salad or fattoush salad.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Baba ganoush
Troubleshooting advice:
- If the awwamaat falafel are falling apart in the oil, add more flour to the batter to thicken it up.
Food safety advice:
- Make sure the oil is hot enough before frying the awwamaat falafel to ensure they are cooked through and safe to eat.
Food history:
- Awwamaat falafel is a popular Middle Eastern snack that is similar to falafel, but is made with a different batter and is shaped differently.
Flavor profiles:
- Awwamaat falafel has a savory and slightly spicy flavor, with hints of cumin and coriander.
Serving suggestions:
- Serve the awwamaat falafel as a snack or appetizer, or as part of a larger Middle Eastern meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern