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
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Np gamar
[email protected]These falafels were a bit dry for my taste. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
Jakob Saucedo
[email protected]I made these falafels for dinner last night and they were a huge hit with my family. The tahini sauce was especially good. I will definitely be making these again.
Zouher Zmt
[email protected]These falafels were easy to make and turned out great! I used a food processor to chop the chickpeas, which made the process even faster. I also added a bit of cumin and coriander to the spice mix, which gave the falafels a nice depth of flavor.
Love Jaan
[email protected]I'm not a big fan of falafel, but I tried this recipe and was pleasantly surprised. The falafels were crispy on the outside and fluffy on the inside, and the tahini sauce was the perfect complement. I would definitely make these again.
Mubashar King
[email protected]These falafels were amazing! I followed the recipe exactly and they turned out perfectly. The tahini sauce was also delicious. I will definitely be making these again.
king ron
[email protected]I've made these falafels several times now and they're always a hit. I love that they're so versatile. I've served them as an appetizer, a main course, and even a snack. They're also great for packing in lunches.
mohammed ye mami lij
[email protected]These falafels were a bit dry for my taste. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
mdhasan khan
[email protected]I made these falafels for dinner last night and they were a huge hit with my family. The tahini sauce was especially good. I will definitely be making these again.
Rahm dior Riah
[email protected]These falafels were easy to make and turned out great! I used a food processor to chop the chickpeas, which made the process even faster. I also added a bit of cumin and coriander to the spice mix, which gave the falafels a nice depth of flavor.
Beso Fatani
[email protected]I'm not a big fan of falafel, but I tried this recipe and was pleasantly surprised. The falafels were crispy on the outside and fluffy on the inside, and the tahini sauce was the perfect complement. I would definitely make these again.
Elsad Berxudayev
[email protected]These falafels were amazing! I followed the recipe exactly and they turned out perfectly. The tahini sauce was also delicious. I will definitely be making these again.
Top Yo
[email protected]I've made these falafels several times now and they're always a hit. I love that they're so versatile. I've served them as an appetizer, a main course, and even a snack. They're also great for packing in lunches.
SN Said
[email protected]These falafels were a bit dry for my taste. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
Lonely Prince
[email protected]Delicious! I made these falafels for dinner last night and they were a huge hit with my family. The tahini sauce was especially good. I will definitely be making these again.
Salman Khanooo
[email protected]These falafels were easy to make and turned out great! I used a food processor to chop the chickpeas, which made the process even faster. I also added a bit of cumin and coriander to the spice mix, which gave the falafels a nice depth of flavor.
Buhlebakhe Lento
[email protected]I'm not a vegetarian, but I love these falafels. They're so flavorful and satisfying, I don't even miss the meat. I especially love them wrapped in pita bread with hummus and tahini sauce.
Jennifer Miller
[email protected]These falafels were a hit at my party! They were crispy on the outside and fluffy on the inside, and the tahini sauce was the perfect complement. I will definitely be making these again.