Comments on: Falafel Fail http://carnivores.bigbible.org/recipes/falafel-fail/ eating less meat : more life for others Fri, 16 Sep 2011 02:43:58 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Jeremy http://carnivores.bigbible.org/recipes/falafel-fail/comment-page-1/#comment-99 Jeremy Mon, 12 Jul 2010 14:04:30 +0000 http://carnivores.bigbible.org/?p=74#comment-99 Thanks, Heather, I'll have to give this a try. I was afraid of that about the frying, but it seems like it will be worth it. I wasn't concerned about the health issue, mostly about the cleanup. I hate fooling with oil. Thanks, Heather, I’ll have to give this a try. I was afraid of that about the frying, but it seems like it will be worth it. I wasn’t concerned about the health issue, mostly about the cleanup. I hate fooling with oil.

]]> By: Heather http://carnivores.bigbible.org/recipes/falafel-fail/comment-page-1/#comment-97 Heather Mon, 12 Jul 2010 06:12:04 +0000 http://carnivores.bigbible.org/?p=74#comment-97 oh yeah, what I'm calling chickpeas you probably call garbanzos. And this recipe uses them raw (soaked, but not cooked). If you use cooked ones (or tinned ones) you get a much smoother texture. I think they don't taste so good like that. But with the uncooked chickpeas you need to really firmly squeeze them in the shaping bit, otherwise they fall apart in the oil. This recipe came from an Iraqi woman. oh yeah, what I’m calling chickpeas you probably call garbanzos. And this recipe uses them raw (soaked, but not cooked). If you use cooked ones (or tinned ones) you get a much smoother texture. I think they don’t taste so good like that. But with the uncooked chickpeas you need to really firmly squeeze them in the shaping bit, otherwise they fall apart in the oil.

This recipe came from an Iraqi woman.

]]> By: Heather http://carnivores.bigbible.org/recipes/falafel-fail/comment-page-1/#comment-95 Heather Sun, 11 Jul 2010 22:54:08 +0000 http://carnivores.bigbible.org/?p=74#comment-95 This is what I use. And I definitely thing deep frying is necessary - it's just not health food! Ingredients: 1 cup dry chickpeas, soaked overnight in 4 cups cold water 2 - 3 slices bread ½ – ⅔ cup chopped fresh coriander 2 cloves garlic, skinned and chopped 1 tsp cumin ½ – 1 tsp chilli powder 1 tsp baking soda 1 tsp salt oil for deep frying Method: Mix all ingredients except oil then process to fairly smooth in a food processor. You may need to add a little water. Place the mixture in a large bowl and knead till it comes together. Cover the mixture and stand ½ – 1 hour. Shape into small balls (we usually get about 20), slightly flattened, and deep fry 2 - 3 minutes until golden brown. Serve hot with a tsatsiki sauce (1 – 1½ cups yoghurt; one small cucumber, finely chopped; handful mint, finely chopped; juice and zest of one lemon; garlic and salt to taste). Felafel reheat beautifully in the microwave. from a Middle Eastern Cooking Class, Selwyn College Community Education, 2000 This is what I use. And I definitely thing deep frying is necessary – it’s just not health food!

Ingredients:

1 cup dry chickpeas, soaked overnight in 4 cups cold water
2 – 3 slices bread
½ – ⅔ cup chopped fresh coriander
2 cloves garlic, skinned and chopped
1 tsp cumin
½ – 1 tsp chilli powder
1 tsp baking soda
1 tsp salt
oil for deep frying

Method:

Mix all ingredients except oil then process to fairly smooth in a food processor. You may need to add a little water.
Place the mixture in a large bowl and knead till it comes together.
Cover the mixture and stand ½ – 1 hour.
Shape into small balls (we usually get about 20), slightly flattened, and deep fry 2 – 3 minutes until golden brown.

Serve hot with a tsatsiki sauce (1 – 1½ cups yoghurt; one small cucumber, finely chopped; handful mint, finely chopped; juice and zest of one lemon; garlic and salt to taste).

Felafel reheat beautifully in the microwave.

from a Middle Eastern Cooking Class, Selwyn College Community Education, 2000

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