You are here

Member since June 2006
0
4.333335

Perfect Falafel

What you need: 

2 1/2 cups garbanzo beans, soaked
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons whole meal flour
canola oil, as needed for frying

What you do: 

1. Put the garbanzos in a blender and mince until you have a fine crumbly texture.Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).
2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them.
3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavors blend. Preheat oven to 350 degrees F if keeping patties warm.
4. Make small patties and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels to let them drain.
5. Put them in oven so that they may finish cooking on the inside (just in case).
These little wonders will never break apart during frying because they have the egg replacer and the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble, so no worries this time!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

PERFECT indeed.
this was my first time making falafel but i have made chickpea burgers before that crumbled on me but this didn't  at all. it was crunchy on the outside and soft on the inside. yum!

served this in a bed of greens and mayonnaise-horseradish dip.  :)>>>

0 likes

what is whole meal flour?

0 likes

Super simple, super good and they held together!! I fried mine in olive oil to assure the authentic MidEast taste. I must have made mine too big because I only got 2 dozen, not 35. By lowering the heat a bit when they started to brown, no baking was needed. It was hard to wait till they cooled enough to eat; I have the burned tongue to prove it!

0 likes

This makes the most perfect falafel I've ever had! They cooked amazingly well, they didnt even try to stick to the bottom of the pan and held together perfectly. Thanks for the great recipe  ;)b

0 likes

great recipe!

0 likes

Pages

Log in or register to post comments