Falafel tip

Kathy · Falafel tip

I always had problems with mine breaking up in the deep fat fryer. Found a recipe that worked brilliantly. It's just a matter of soaking the chick peas then putting them in the processor with seasoning and a bit of oil, no pre cooking required. All the other recipes I've tried in the past have said to cook the peas. E ate piles of them, kept coming back for more so they'd be useful for a packed lunch too. Very Happy

If anyone wants the exact recipe just shout. Smile

Lizzie

YES PLEASE KATHY! Laughing

Aqui

seconded please

Kathy

Ok, I'll post it later on this evening!

Libby

shouting

morlan75

Kathy

Falafels, (taken from "Vegan Recipes" by Leah Leneman)

225grms Chick Peas (dried)
6 Spring Onions (I used one ordinary onion)
2tsps Coriander seeds
2 tsps Cumin seeds
1 clove garlic
2 tsp chopped parsley
1tsp sea salt
1 tsp bicarb of soda
ground black pepper to taste
oil for frying

Soak the chick peas over night, drain well then grind in small batches in processor.
Finley chop the onions, grind the coriander and cumin, crush the garlic.
Combine all ingredients using a little oil if mixture is too dry. Form the mixture into balls (the consistency was quite soft and I thought they'd fall apart when frying) then deep fry until golden brown. Drain thoroughly on paper towels.

They are just as good cold and will keep for a couple of days in the fridge. I've not tried freezing them, don't see why it shouldn't work though!

Lizzie

Thanks Kathy. Do you think if I made them into burger shapes I could bake them rather that fry (thinking of my waistline here.... Laughing

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Aqui

I have a recipe for falafel that are baked Lizzie (actually Kathy has it too - in "vegetarian cooking without"). It says GM6/200C for 15-20 mins. I did them once, but cooked them for too long and they were quite dry.

I might try baking Kathy's recipe. I'm scared of deep fat fryers (too many fire safety films as a child!)