Ingredients with Measurements:
- 1 cup dried chickpeas
- 1/2 cup Jew's mallow leaves, chopped
- 1/2 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup onion, chopped
- 1/4 cup flour
- 1 tsp baking powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large bowl
- Skillet or deep fryer
Step-by-step instructions:
1. Soak the chickpeas in water overnight, then drain and rinse them.
2. In a food processor, pulse the chickpeas, Jew's mallow leaves, parsley, cilantro, and onion until finely chopped.
3. Transfer the mixture to a large bowl and add the flour, baking powder, cumin, coriander, salt, and black pepper. Mix well.
4. Heat vegetable oil in a skillet or deep fryer to 350°F.
5. Using a spoon or cookie scoop, form the mixture into small balls or patties.
6. Fry the falafel in the hot oil until golden brown, about 3-4 minutes per side.
7. Drain on paper towels and serve hot.
- Time:
Preparation time: 15 minutes + overnight soaking
- Cooking time: 10-15 minutes
Temperature:
- Fry the falafel in vegetable oil at 350°F.
Serving size:
- This recipe makes about 20 small falafel balls or patties.
Nutritional information:
- Calories: 80 per falafel
- Fat: 3g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- If Jew's mallow leaves are not available, you can use spinach or kale instead.
- You can use dried parsley and cilantro if fresh is not available.
- All-purpose flour can be substituted for the flour.
Variations:
- Add garlic or hot pepper flakes for extra flavor.
- Serve with tahini sauce or tzatziki for dipping.
Tips and tricks:
- Make sure to soak the chickpeas overnight for best results.
- If the mixture is too wet, add more flour.
- If the mixture is too dry, add a little water.
Storage instructions:
- Store leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the falafel in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the falafel on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with pita bread, hummus, and a Greek salad.
Suggested side dishes:
- Roasted vegetables or tabbouleh salad.
Troubleshooting advice:
- If the falafel falls apart while frying, the mixture may be too wet. Add more flour to thicken it up.
Food safety advice:
- Make sure to cook the falafel to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans.
Flavor profiles:
- The Jew's mallow adds a slightly bitter and earthy flavor to the falafel, while the herbs and spices add a savory and aromatic taste.
Serving suggestions:
- Serve the falafel as a main dish or as an appetizer.
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Region: Middle Eastern