Best 4 Falafel With A Twist Recipes
Falafel, a delectable Middle Eastern treat, takes center stage in this culinary journey. These deep-fried fritters, traditionally made from chickpeas, transform into a symphony of flavors with unexpected twists. Our curated collection of falafel recipes is a culinary adventure, offering variations that cater to diverse tastes and dietary preferences. From the classic falafel, bursting with the nutty goodness of chickpeas, to the innovative sweet potato falafel, where vibrant orange hues meet a sweet-savory balance, each recipe promises a unique taste sensation. We've also included a delightful green falafel, where spinach and herbs add a vibrant color and a refreshing twist. For those seeking a gluten-free option, the quinoa falafel is a delightful choice, offering a protein-packed alternative. And for a vegan option, our lentil falafel is a hearty and flavorful treat, sure to satisfy even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
FALAFEL WITH A TWIST
Falafels are typical vegetarian fare in Middle Eastern homes, especially in countries such as Israel and Egypt. It is also widely available in Europe and North America where ever you have a Middle Eastern restaurant or eatery. The twist in this recipe is the filling that goes into making the falafels and the toppings as well. Usually it is coleslaw as the salad of choice, but I find the broccoli slaw makes for a prettier and crunchier salad topping. Just a note: when cutting the pitas in half, there is no vertical or horizontal as it is round. But each half is supposed to create a pocket for the falafel balls and salad to go inside.
Provided by Studentchef
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes.
- In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary (I say this as in my first attempt to create this I added another heaping tablespoon of breadcrumbs).
- Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready.
- Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches.
- Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make), take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls.
- In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots, (this can be done in a food processer, where you pulse 2 or 3 times for 2 seconds each. They should not be finely minced as this is how I like my carrots grated for carrot cake.
- Serve when ready.
FALAFEL
Provided by Melissa d'Arabian : Food Network
Time 1h10m
Yield 4 servings (3 patties per serving)
Number Of Ingredients 25
Steps:
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
WAFFLED FALAFEL
A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.
Provided by The Gruntled Gourmand
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray.
- Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
- Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 38.7 g, Fat 2.1 g, Fiber 7.5 g, Protein 10 g, SaturatedFat 0.2 g, Sodium 1470.7 mg, Sugar 1.4 g
FALAFEL
You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.
Provided by Mark Bittman
Categories brunch, dinner, lunch, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put beans in a large bowl and cover with water by 3 to 4 inches - they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- When making the falafel mixture, be sure to drain the chickpeas thoroughly to prevent the falafels from becoming too soft.
- Use a food processor to quickly and easily blend the falafel mixture.
- If you don't have a food processor, you can mash the chickpeas by hand with a fork or potato masher.
- Be sure to season the falafel mixture well with salt and pepper.
- You can add other spices to the falafel mixture, such as cumin, coriander, or paprika, to taste.
- Form the falafel mixture into balls or patties, depending on your preference.
- Shallow-fry the falafels in hot oil until they are golden brown and crispy.
- Serve the falafels hot with your favorite dipping sauce, such as tahini sauce, hummus, or tzatziki sauce.
Conclusion:
Falafel is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little bit of time, you can easily make delicious falafel at home. So next time you're looking for a tasty and healthy meal, give this falafel with a twist recipe a try!
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