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Falafel

Courses: Starters and appetizers

Recipe Ingredients

1 lb 454g / 16ozDried chick peas - soaked overnight
3   Scallions - cleaned, sliced
2 teaspoons 10mlMinced garlic
3 tablespoons 45mlMinced fresh parsley
1 teaspoon 5mlGround minced cumin
1 teaspoon 5mlGround coriander
1 teaspoon 5mlSalt
1   Egg
1 teaspoon 5mlHot sauce
1 teaspoon 5mlBaking powder
1 tablespoon 15mlWarm water
1/2 cup 73g / 2.6ozBread crumbs - (to 1 cup)
  Yogurt Sauce
1 cup 237mlPlain yogurt
4 tablespoons 60mlTahini paste
1 teaspoon 5mlVery finely-minced garlic
1 tablespoon 15mlFresh lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped parsley

Recipe Instructions

Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.

Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping-pong-ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels.

Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

Yogurt Sauce: Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium-thick sauce. Season to taste with salt and pepper.

This recipe yields 16 balls.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9568) - from the TV FOOD - NETWORK

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