Frugal Gourmets Falafel From Garbanzo And Fava Beans Recipes

LEBANESE FALAFEL RECIPE - CHICKPEAS AND FAVA BEANS FALAFEL

Steps:

• Soak the fava beans and the chickpeas in water in separate containers overnight so that they soften.
• The following day drain the all beans and rinse with fresh water. Peel the fava beans and discard the skins (or you can save time by buying peeled fava beans).
• Drain the fava beans in a colander then run them in the food processor for a minute or two until they look like bread crumbs. Set aside in a large bowl.
• Similarly rinse and drain the chickpeas then run them in the food processor until they reach the same consistency of the Fava beans. Pour in the bowl on top of the fava beans.
• Place the garlic, onions, green onions, parsley, cilantro, flour and all spices except for the baking soda in the food processor and run for a minute until they turn into a thick paste.
• Add them to the bowl on top of the beans and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. If they feel too pasty add a bit of flour. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.
• Right before frying, add and mix the baking soda into the Falfel mix kneading it, then let it rest for a bit. When ready heat up 1-2 inches deep of cooking oil in a frying pan on medium heat.
• Scoop the falafel by using a special Falafel scoop. If not available use an ice cream scoop, a small 1 Oz measuring cup, or 2 regular tablespoons whereby you would scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
• Fry for a few minutes while turning the falafel if needed until it turns light brown and crispy on the outside, then scoop them out into a colander for a couple of minutes to get rid of the excess oil before placing them in a serving bowl.
• Optional: You can roll the falafel in sesame seeds as soon as they are taken out of the frying pan.
• For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes or until crispy on the outside.
• Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
• Sample to ensure a balance of flavors. A good Falafel Tahini sauce should be tangy and garlicky.
• Serve as a side/dip.
• While still hot, crush 3 or 4 cooked falafel balls along the diameter of a pita bread, garnish with some chopped parsley leaves, add a table spoon of Tahini sauce, chopped tomatoes, salted Lebanese cucumber and turnip pickles, and an optional red hot sauce (Shatta) . Roll and enjoy.

FALAFEL WITH CANNED CHICKPEAS

Steps:

• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

FRUGAL GOURMET'S FALAFEL FROM GARBANZO AND FAVA BEANS

Steps:

• Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour.
• Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in oil until toasty brown and crunchy on the outside, about 4 minutes.

CLASSIC FALAFEL (NO CANNED BEANS)

Steps:

• Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
• Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Process the ingredients together until it looks like a coarse paste, like a super chunky peanut butter.
• Be sparing with how long your process it, the chickpeas should still be visible in small chunks.
• Put the mixture into a bowl and refrigerate for a couple of hours.
• Make the paste into small balls, rolling them in your hand.
• If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
• Make the falafel balls with 2 tablespoons of the mixture.
• In a large cast iron (or other good frying skillet) add a couple of inches of oil.
• Heat the oil on medium heat and cook for 2-3 minutes on each side.
• Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.

LEBANESE CRISPY FALAFEL RECIPE

Steps:

• 24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
• Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
• Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired

FAVA BEAN FALAFEL - JAMIE OLIVER

Steps:

• Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!).
• Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt.
• Stir together mint, yogurt, lemon juice, salt and pepper.
• Serve felafel with yogurt sauce and a lightly-dressed salad.