WHAT TO USE:
1 lb dry chickpeas/garbanzo beans - you must start with dry,
do NOT substitute canned, they will not work!
1 small onion, roughly chopped
1/4 cup chopped fresh parsley.
3-5 cloves garlic
2 bread sliced
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1 tsp baking soda
HOW TO MAKE:
1. Pour the chickpeas into a large bowl and cover them by about
3 inches of cold water. Let them soak overnight. They will double in size as
they soak – you will have between 4 and 5 cups of beans after soaking.
2. Drain and rinse
the garbanzo beans well. Pour them into your food processor along with the
chopped onion, garlic cloves, parsley, bread slice, salt, cumin, ground
coriander, black pepper. Add baking soda to the mix to lighten up the texture
inside of the falafel balls.
3. Pulse all
ingredients together until a rough, coarse meal forms. Scrape the sides of the
processor periodically and push the mixture down the sides. Process till the
mixture is somewhere between the texture of couscous and a paste.
4. Fill a skillet
with vegetable oil to a depth of 1 ½ inch. I prefer to use cooking oil with a
high smoke point. Heat the oil slowly over medium heat. The ideal temperature
to fry falafel is between 360- and 375-degrees F; the best way to monitor the
temperature is to use a deep-fry or candy thermometer.
5. Meanwhile, form falafel mixture into round balls or
slider-shaped patties using wet hands or a falafel scoop. I usually use about 2
tbsp of mixture per falafel. You can make them smaller or larger depending on
your personal preference. The balls will stick together loosely at first but
will bind nicely once they begin to fry.
6. Before frying my
first batch of falafel, I like to fry a test one in the center of the pan. If
the oil is at the right temperature, it will take 2-3 minutes per side to brown
(5-6 minutes total). If it browns faster than that, your oil is too hot, and
your falafels will not be fully cooked in the center. Cool the oil down
slightly and try again.
RC: Inbal Lesham
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