Palestinian Falafel II Recipes

About Palestinian Falafel

Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Egypt, and is especially popular with Palestinians. In Egypt it is known as tamiyah or taamiyah. we will show you here two Palestinian falafel recipes.

Palestinian Falafel Recipe I

Ingredients:

* 3 kilograms Chick Peas
* 1/4 kilogram Garlic
* 1/2 kilogram Onion
* 1/4 kilogram Parsley
* 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne)
* 2 tablespoons Carboneh (baking soda)
* Salt to taste.

Preparation:

  • Sok the chick Peas in water for at least 8 hours.
  • Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt.
  • Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).

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Palestinian Falafel Recipe II

4-6 servings

Ingredients:

  • Chickpeas, dried — 1 cup
  • Breadcrumbs — 1/2 cup
  • Garlic, crushed — 2-3 cloves
  • Parsley, minced — 1/4 cup
  • Flour — 2 tablespoons
  • Salt — 1-2 teaspoons
  • Baking powder — 1 teaspoon
  • Ground coriander — 1 teaspoon
  • Ground cumin — 1 teaspoon
  • Turmeric (optional) — 1/2 teaspoon
  • Cayenne pepper — 1/2 teaspoon
  • Oil for deep frying

Preparation:

  • Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1-2 hours to soak.
  • Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
  • Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
  • Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4-5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
  • Falafel can be served on its own with taratour sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

Preparing Falafel Video…

Give some kind of Excitement with Maha 🙂

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3 responses to “Palestinian Falafel II Recipes

  1. Pingback: What Can I Do With Chickpeas? « jovinacooksitalian·

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