Falafel Recipe - Cooking Index
Falafel Recipe - Cooking Index
| 1 lb | 454g / 16oz | Dried chick peas - soaked overnight |
| 3 | Scallions - cleaned, sliced | |
| 2 teaspoons | 10ml | Minced garlic |
| 3 tablespoons | 45ml | Minced fresh parsley |
| 1 teaspoon | 5ml | Ground minced cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 1 teaspoon | 5ml | Salt |
| 1 | Egg | |
| 1 teaspoon | 5ml | Hot sauce |
| 1 teaspoon | 5ml | Baking powder |
| 1 tablespoon | 15ml | Warm water |
| 1/2 cup | 73g / 2.6oz | Bread crumbs - (to 1 cup) |
| Yogurt Sauce | ||
| 1 cup | 237ml | Plain yogurt |
| 4 tablespoons | 60ml | Tahini paste |
| 1 teaspoon | 5ml | Very finely-minced garlic |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped parsley |
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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