How do you make Falafel balls?

sandwich

Tue, Sep 19 2006, 11:46 am

1 bag of dried chick Peas, soak overnight
then grind it with
1 small onion
5 pieces of fresh garlic
1/2 teaspoon baking soda
2 slices bread toasted
1 egg yoke
2 tsp. of cumin
1/4 tsp. coriander powder
1 & 1/2 tsp. of salt
1 jalapeno pepper
1/4 cup of water

Ribbie Danzinger

Tue, Oct 31 2006, 4:44 pm

My chikpeas never came out soft either. Now I cook the chikpeas in a pressure cooker and it is good. Queen

However... the one time I tried to make felafel balls was a disaster! Rolling Eyes

Now from this thread I think maybe the oil wasn't hot enough. Sad

I don't know whether I'll ever pluck up the courage to make them again! Nervous

(Hey, I found somewhere to use that smiley! LOL

)

supermom

Mon, Jul 02 2007, 1:51 pm

I make my own falafel balls and they are a big hit.
It comes from this website http://www.epicurious.com/reci.....31755

ingredients
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying

preparation
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.