Recipe: Falafel Recipes (13)

Here Ya' go......

Joe

FALAFEL
1 c. raw chick peas or garbanzo beans
1 c. raw fawa beans, shelled
1/2 c. onions, chopped
1/4 c. chopped parsley
3 cloves garlic, pressed
2 eggs
1 tbsp. fresh cilantro or 1 tbsp. coriander powder
2 tsp. cumin powder
1/4 tsp. black pepper
1/4 tsp. red pepper
Oil for deep frying
1/8 tsp. cinnamon
Pinch of cloves
Salt to taste
1 tsp. baking soda
Bread crumbs (optional)
Soak the beans in water for about 24 hours. Drain and rinse. Puree in a food processor or blender. Transfer to a mixing bowl. Add all the ingredients. Heat enough oil in a deep saucepan or Wok to reach a depth of about 2 inches. Shape the falafel mixture into flat rounds, about 1 1/2 inches in diameter. Drop them in hot oil. Do not crowd. If they are browning too quickly, reduce heat. Serve with Tahini Dip.

ALMOND FALAFEL
1 1/2 lbs. lean ground lamb
1 sm. eggplant (3/4 lb. diced)
1 tomato, coarsely chopped
1 1/2 tsp. salt
1 c. yogurt
1/4 c. Parmesan grated cheese
1 lg. onion
1 clove garlic, minced
2 tbsp. dry red wine
1/2 tsp. cinnamon
1 c. chopped almonds, toasted
3 (8 inch) pita breads, halved
In Dutch oven brown lamb with onion, eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and cinnamon. Continue to cook, covered, for about 20 minutes until vegetables are tender, stirring occasionally. Stir in yogurt, almonds, and cheese. Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately.

FALAFEL ALA BONNIE BLOOM
2 c. canned chick peas
3 cloves minced garlic
Kosher salt
1/4 tsp. dried ground chili peppers
1 egg, beaten
2 tbsp. water
1/2 c. flour
Oil for frying
Rinse chick peas, drain and grind. Add remaining ingredients except flour and mix well. Use 1 tablespoon to form small balls. Dip them lightly into flour. Heat fat to 370 degrees and fry balls until brown on all sides, about 1 minute. Drain well and serve hot. Makes about 2 to 2 1/2 dozen balls. To serve, put several balls into the pocket of pita bread along with shredded cabbage or lettuce and, or tomato pieces and onions. Cover with Tahini sauce. (Canned tahini sauce can be purchased at health food stores.) Pita bread can be purchased around Florida as Arabic bread.

FALAFELS
4 c. cooked garbanzos
4 egg whites
1 c. chopped onions
2 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. pepper
3/4 c. matzo meal
1/4 c. potato pancake mix
1/2 c. water
Put garbanzos and water in a blender. Blend until smooth. Mix the garbanzos, egg whites, onions, and spices in a large bowl. Add matzo meal and pancake mix. Form into small balls. Bake on a nonstick pan at 350 degrees for 15 to 20 minutes. Serve in pita bread with tomatoes, lettuce, onions, etc.

FALAFEL

1 lg. onion 2 cloves garlic 1 c. parsley, without stems 1 or 2 whole green chilies 1/2 tsp. coriander 1 tsp. salt, or to taste 1/4 tsp. black pepper 1 pkg. yeast dissolved in 1/4 c. warm water Soak the beans overnight. Then wash and drain. Grind together the beans, onion, garlic, parsley and chilies. Add the softened yeast, coriander, salt and pepper. Mix thoroughly. Cover and let mixture rest about 1 hour, until almost doubled. Refrigerate 2 hours. Shape into patties 1 1/2 inches in diameter and 1/2 inch thick. Fry in deep hot oil until light brown. Serve hot. Eat as a sandwich in pita bread with tomato slices.

FALAFELS
3 c. cooked garbanzos
1/4 c. chopped parsley
3 tsp. chicken-style seasoning
3/4 tsp. ground cumin
1/4 tsp. garlic powder
1 tsp. salt
1 minced onion
3 to 4 c. soft whole wheat bread crumbs
(enough to make mixture the consistency of bread stuffing)
Put garbanzos through food processor to chop. Mix with remaining ingredients. Use 1/4 cup of mixture per patty. Put on greased cookie sheet. Bake at 350 degrees until golden brown (about 30 to 40 minutes). Serve in pita bread with humus dressing, lettuce, and tomatoes.

FALAFEL
3/4 lb. garbanzo beans
2 lg. onions
1 lg. head of garlic
Olive oil
1 tbsp. chicken seasoning, McKay's
2 tbsp. salad dressing
1/2 c. sour cream
1 dill pickle, chopped
Pita bread or toast
Soak garbanzo beans in a bowl for 2 days. Drain and rinse. Process with onions, and garlic. Process until the size of rice. Saute in olive oil in an electric skillet. Cook for 1 hour or until dark yellow. Add chicken seasoning. Add salad dressing, sour cream and pickle. Serve on pita bread or on toast.

FALAFEL
2 c. water
2 cans (15 oz. each) garbanzo beans, drained, reserve liquid
1 c. eggs
1 sm. red onion, finely chopped
3 tbsp. snipped parsley
2 tbsp. flour
2 tsp. finely chopped garlic
1 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/4 tsp. baking powder
Dash of ground red pepper
Vegetable oil
Heat water and beans to boiling. Boil 2 minutes. Remove from heat, cover and let stand for 1 hour. Mash beans (do not use blender) and add 2 to 3 tablespoons of reserved liquid from beans if necessary. Stir in remaining ingredients except the vegetable oil. Mixture should be thick. Cover and stand 1 hour. Shape into 1 inch balls, then flatten. Let stand 30 minutes. Deep-fry on both sides 2 to 3 minutes. Drain on paper towels. *In Israel, Falafels are sold in almost every major city by street vendors. The Israelis insert falafels into warm pocket bread along with salad greens and yogurt.

FALAFEL
1 (6 oz.) pkg. Falafel vegetable burger mix (Near East)
1/2 lb. garbanzo beans, cooked
2 tbsp. chopped parsley
1 tbsp. cumin
1 pkg. pita bread
Shredded lettuce and pieces of tomato
1 1/4 c. water
Oil for frying
FALAFEL SAUCE (for 4):
6 tbsp. or 1/3 c. mayonnaise
4 tbsp. or 1/4 c. water
1/8 tsp. sesame oil
1/4 tsp. paprika
1 tbsp. vinegar
1 tsp. olive oil (optional)
FALAFEL SAUCE (for 8):
2/3 c. mayonnaise
1/2 c. water
1/4 tsp. sesame oil
1/2 tsp. paprika
2 tbsp. vinegar
2 tsp. olive oil (optional)
Soak, cook and mash garbanzo beans. Mix with Falafel and water. Add parsley and cumin. Let stand 10 minutes. Form mixture into 2 inch patties. Deep fry in oil or in about 1/2 inch oil in skillet until golden brown. Drain on paper. Place in pita with salad and sauce.

FALAFEL

In large bowl, mash: Add:
1/2 c. onion, chopped Egg replace for 1 egg 2 tbsp. minced parsley 3 cloves garlic, minced 1 tbsp. Tahini Sauce (recipe follows) 3/4 tsp. salt 1/2 tsp. turmeric 1/2 tsp. baking soda 1/4 tsp. each cumin, marjoram, and basil With wet hands, shape in 24 balls and bake on sprayed baking sheet at 350 degrees for 5-10 minutes or until done. Eat as is or with Tahini Sauce or put 3 balls into each pita half; top with lettuce, tomato, and cucumber; sprinkle with Tahini Sauce. For Tahini Sauce, mix: 1/4 c. cold water Juice of 3 lemons 3 tbsp. minced parsley 1 clove garlic, crushed 1/2 tsp. salt Makes 1 1/2 cups. Store in refrigerator.

MOCK FALAFEL
1 lb. fresh green beans, ends trimmed
2 eggs
1 tbsp. butter
1 1/2 c. shredded carrots
1 sm. onion, chopped
1 1/2 c. ground walnuts
2/3 c. fresh bread crumbs
1 tsp. salt
1 tsp. cumin and pinch cayenne
YOGURT DRESSING:
1 c. plain yogurt
2 tsp. lemon juice
1/2 tsp. cumin
Pinch cayenne pepper
3 c. shredded lettuce
8 pita breads, split open
Preheat oven to 450 degrees. In large skillet, cook green beans in 1/4 inch lightly salted water for 8 minutes. Drain and cool. To blender container, add eggs; blend until combined. Add beans to eggs, a few at a time and blend until beans are finely chopped. Spoon into large bowl. In small skillet, melt butter and add carrots, onion and saute 1 minute. Add to bean mixture with walnut, bread crumbs, salt, cumin and cayenne pepper. Mix well. Shape into 1 1/2 inch balls. Place on greased cookie sheet and bake 5 minutes. Reduce oven temperature to 400 degrees and bake 8 more minutes until lightly browned. Meanwhile in small bowl, combine all ingredients for yogurt dressing. To serve, place 3-4 Falafel in bread; top with shredded lettuce and spoon on some yogurt dressing.

FALAFEL FILLING
1 c. wheat germ
1/2 c. plain yogurt
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped almonds
2 tbsp. parsley, chopped, fresh
2 tbsp. green onion, finely chopped
1/2 tsp. oregano
1/4 to 1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. garlic powder
2 tbsp. oil
1 c. plain yogurt
2 tsp. Horseradish Mustard
1/2 tsp. tarragon
1/4 tsp. basil
1/8 tsp. salt
1 c. alfalfa sprouts
In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with 1/4 cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts

FALAFEL
1 lb. (about 2 c.) dried white broad (lima) beans*
1/2 lb. onion, peeled and grated**
Fresh parsley, finely chopped
Coriander leaves (optional)
2 cloves garlic, peeled and crushed
1 tsp. ground cumin
Salt and pepper
1/4 c. flour (to help bind the paste)
Oil for deep frying
*Or chicken peas, soaked in water for at least 24 hours. **Or a mixture of this with scallions, finely chopped. Drain the beans and mince them, using the food processor. Put the onions, parsley, and coriander in the food processor. Add garlic, cumin, salt, and pepper to taste. Mix all the ingredients together until well blended. Roll into small balls about 1 inch in diameter and flatten into patties. Let them rest for 15 minutes. Deep fry in hot oil until golden brown. Drain on paper towels. Serve hot, garnished with a little parsley, accompanied by a chopped mixed salad of lettuce, cucumber, and tomatoes, and pita bread. Preparation time: about 1 hour. Cooking time: 30 minutes. Serves 6 to 8. The Egyptians have been making this national dish at home, reputedly since Pharaohic times.