Ingredients with Measurements:
- 1 cup dried chickpeas
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Skillet or deep fryer
Step-by-step instructions:
1. Soak the chickpeas in water overnight. Drain and rinse them the next day.
2. In a food processor, pulse the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, cayenne pepper, salt, and black pepper until well combined but not pureed.
3. Transfer the mixture to a large mixing bowl and stir in the flour until the mixture is thick enough to hold its shape.
4. Heat vegetable oil in a skillet or deep fryer to 375°F.
5. Using a tablespoon, scoop the mixture and shape it into small balls or patties.
6. Fry the falafel until golden brown, about 3-4 minutes per side.
7. Remove the falafel from the oil and drain on a paper towel-lined plate.
- Time:
Preparation time: 15 minutes + overnight soaking
- Cooking time: 10-15 minutes
Temperature:
- Fryer temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 28g
- Protein: 8g
Substitutions for ingredients:
- Fresh parsley and cilantro can be substituted with dried herbs.
- All-purpose flour can be substituted with chickpea flour or gluten-free flour.
Variations:
- Add 1/4 cup of tahini to the mixture for a creamier texture.
- Add 1/4 cup of chopped sun-dried tomatoes for a tangy flavor.
- Add 1/4 cup of grated Parmesan cheese for a cheesy twist.
Tips and tricks:
- Make sure to drain the chickpeas well before processing them.
- Do not over-process the mixture, as it will become too smooth and won't hold its shape.
- Use a small cookie scoop to make evenly sized falafel balls.
- Fry the falafel in small batches to avoid overcrowding the skillet or fryer.
Storage instructions:
- Store the falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the falafel in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the falafel on a platter with hummus, tzatziki, and pita bread.
- Garnish the falafel with chopped tomatoes, cucumbers, and red onions.
Garnishes:
- Chopped tomatoes, cucumbers, and red onions
- Fresh parsley and cilantro
- Lemon wedges
- Tahini sauce
Pairings:
- Hummus
- Tzatziki
- Pita bread
- Israeli salad
Suggested side dishes:
- Roasted vegetables
- Couscous salad
- Tabouli salad
Troubleshooting advice:
- If the falafel mixture is too wet, add more flour.
- If the falafel falls apart while frying, add more flour to the mixture or refrigerate it for 30 minutes before frying.
Food safety advice:
- Make sure to cook the falafel to an internal temperature of 165°F to ensure it's safe to eat.
- Use a thermometer to check the oil temperature before frying.
Food history:
- Falafel is a popular Middle Eastern dish made of ground chickpeas or fava beans that are shaped into balls or patties and fried.
Flavor profiles:
- The Tabor Falafel is a savory and spicy dish with a crispy exterior and a soft and flavorful interior.
Serving suggestions:
- Serve the Tabor Falafel as a main dish or as an appetizer.
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Region: Israeli