Falafel II

Falafel II Recipe - Delicious Vegetarian Israeli Dish

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Falafel is a popular Middle Eastern dish made from chickpeas or fava beans that are ground up and formed into balls or patties. These delicious and crispy falafel balls are typically deep-fried and can be enjoyed on their own or as a filling in sandwiches or wraps.

History

Falafel has been enjoyed in the Middle East for centuries and is believed to have originated in Egypt. It has since spread to other parts of the world and is now a beloved dish in many countries. Falafel is often associated with street food vendors and is a staple in Middle Eastern cuisine.

Ingredients

1 lb (454 g) canned chickpeas, drained
1 large onion, chopped
2 tbsp finely chopped parsley
1 egg
1 tsp salt
0.5 to 1 cup breadcrumbs or fine bulgur, crushed wheat
1 tsp ground coriander or cumin
1 tsp dried hot peppers
1 tsp garlic powder
vegetable oil, for frying

How to prepare

Combine chickpeas with onion.
Add parsley, lightly beaten egg, and spices.
Mix in a blender.
Add breadcrumbs until the mixture forms a small ball without sticking to your hands.
Form the chickpea mixture into small balls about the size of a quarter (one inch in diameter).
Flatten the patties slightly and fry them until golden brown on both sides.
Drain the falafel balls on paper towels.
Serve them individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus, and/or tahini inside pita bread.

Variations

Try using fava beans instead of chickpeas for a different flavor and texture.
Add chopped fresh herbs such as cilantro or mint to the falafel mixture for a burst of freshness.
Experiment with different spices such as coriander, paprika, or turmeric to customize the flavor of your falafel.

Cooking Tips & Tricks

Make sure to drain the canned chickpeas well before using them in the recipe to prevent the falafel mixture from becoming too wet.

- Use a food processor or blender to mix the ingredients together, but be careful not to over-process the mixture, as it can become too mushy.

- Fry the falafel balls in hot oil to ensure they become crispy on the outside while remaining soft and flavorful on the inside.

Serving Suggestions

Serve falafel with a side of hummus, tahini sauce, or a fresh salad for a complete meal.

Cooking Techniques

Fry the falafel balls in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

If you don't have canned chickpeas, you can use dried chickpeas that have been soaked and cooked until tender.

Make Ahead Tips

You can prepare the falafel mixture ahead of time and refrigerate it until you are ready to fry the falafel balls.

Presentation Ideas

Serve the falafel balls on a platter with a variety of dipping sauces and fresh vegetables for a colorful and appetizing presentation.

Pairing Recommendations

Falafel pairs well with pita bread, tabbouleh salad, and pickled vegetables.

Storage and Reheating Instructions

Store any leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven until heated through.

Nutrition Information

Calories per serving

Each serving of falafel contains approximately 200 calories.

Carbohydrates

Each serving of falafel contains approximately 15 grams of carbohydrates.

Fats

Each serving of falafel contains approximately 10 grams of fats.

Proteins

Each serving of falafel contains approximately 5 grams of proteins.

Vitamins and minerals

Falafel is a good source of fiber, iron, and magnesium.

Alergens

Falafel may contain allergens such as wheat and eggs.

Summary

Falafel is a nutritious and delicious dish that is high in carbohydrates and fats, but also provides a good amount of proteins, fiber, iron, and magnesium.

Summary

Falafel is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy these crispy and flavorful falafel balls anytime.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Falafel II. It was a hot summer day, and I was rummaging through an old recipe book that belonged to my great-grandmother. As I flipped through the yellowed pages, my eyes landed on a faded and stained piece of paper tucked between the pages. Intrigued, I carefully unfolded it and saw the title "Falafel II" scrawled in elegant cursive handwriting.

I had always loved falafel, but I had never attempted to make it myself. The thought of creating these delicious, crispy fritters filled me with excitement and a sense of adventure. I knew that this recipe was something special, passed down through generations, and I was determined to master it.

I set to work gathering the ingredients listed on the recipe: chickpeas, onion, garlic, parsley, cumin, coriander, flour, and baking powder. As I chopped, minced, and mixed, the kitchen filled with the fragrant aroma of fresh herbs and spices. It was a labor of love, and I could feel my great-grandmother's presence guiding me through each step.

Once the falafel mixture was ready, I heated up a pot of oil on the stove and began shaping the mixture into small balls. As I carefully dropped them into the sizzling oil, they sizzled and bubbled, turning a beautiful golden brown. I couldn't wait to taste the fruits of my labor.

When the falafel was cooked to perfection, I plated them with a side of creamy tahini sauce and a fresh salad. The first bite was pure bliss – crunchy on the outside, soft and flavorful on the inside. It was a taste of nostalgia, a connection to my roots and the generations of women who had come before me.

I shared the falafel with my family, and their faces lit up with delight as they savored each bite. My grandmother, who had taught me so much about cooking, smiled with pride. She told me stories of how she had learned to make falafel from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the ages, each generation adding their own twist and making it their own.

As we sat around the table, enjoying our meal together, I realized the power of food to connect us to our past and to each other. This recipe for Falafel II was more than just a list of ingredients and instructions – it was a link to my heritage, a reminder of the women who had come before me and the traditions they had passed down.

I continued to make falafel regularly, honing my skills and experimenting with different variations. Each time I made it, I felt a sense of pride and connection to my ancestors. I knew that this recipe would always hold a special place in my heart, a reminder of the love and care that had gone into creating it.

And so, as I sit here now, sharing this story with you, I hope that you too will feel inspired to try your hand at making Falafel II. Let the flavors and aromas transport you to a time long ago, when food was more than just sustenance – it was a celebration of life, love, and family. Enjoy, and may this recipe bring you as much joy as it has brought me.