Ingredients with Measurements:
- 2 cups of dried chickpeas
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh cilantro, chopped
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of baking soda
- 1/4 cup of all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. Soak the chickpeas in cold water overnight. Drain and rinse them the next day.
2. In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking soda until the mixture is coarse but not pureed.
3. Transfer the mixture to a large mixing bowl and stir in the flour until the mixture is well combined.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Using a tablespoon, scoop the mixture and shape it into small balls.
6. Fry the falafel balls in the hot oil until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain the excess oil.
7. Serve the Khabees Falafel hot with tahini sauce, pita bread, and your favorite salad.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes about 20 falafel balls.
Nutritional information:
- Calories: 80
- Fat: 3g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but the texture may be different.
- You can use different herbs and spices to customize the flavor of the falafel.
Variations:
- You can add chopped jalapenos or red pepper flakes for a spicy kick.
- You can add grated carrots or zucchini for extra nutrition and flavor.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using them.
- Don't over-process the mixture in the food processor, or the falafel will be too smooth.
- Use a slotted spoon to remove the falafel from the oil to avoid burning your fingers.
Storage instructions:
- You can store the leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the falafel, place them in a preheated oven at 350°F for 5-10 minutes, or until they are heated through.
Presentation ideas:
- Serve the falafel on a platter with tahini sauce, pita bread, and your favorite salad.
Garnishes:
- You can garnish the falafel with chopped fresh herbs, sliced tomatoes, or pickled vegetables.
Pairings:
- Khabees Falafel pairs well with hummus, baba ghanoush, or tzatziki sauce.
Suggested side dishes:
- Serve the falafel with a side of tabbouleh salad, fattoush salad, or Greek salad.
Troubleshooting advice:
- If the falafel mixture is too dry, add a little bit of water or lemon juice to moisten it.
- If the falafel balls are falling apart in the oil, add a little bit more flour to the mixture to bind it together.
Food safety advice:
- Make sure to cook the falafel thoroughly to avoid any risk of foodborne illness.
Food history:
- Falafel is a traditional Middle Eastern dish that has been around for centuries.
Flavor profiles:
- Khabees Falafel has a crispy exterior and a soft, flavorful interior with hints of cumin, coriander, and fresh herbs.
Serving suggestions:
- Serve the falafel as a main dish or as an appetizer.
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Region: Middle Eastern