3 replies to this topic

[positiveContact]

This is from the NYT but I made the recipe this weekend and it's killer. Def use dried chickpeas (none of this canned stuff). I used parsley but I'm sure if you liked cilantro that would be good too.

FalafelTime: 1 hour, plus 24 hours' soaking1 3/4 cup dried chickpeas2 cloves garlic, lightly crushed1 small onion, quartered1 teaspoon ground coriander1 tablespoon ground cuminScant teaspoon cayenne, or to taste1 cup chopped parsley or cilantro leaves1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon baking soda1 tablespoon lemon juiceNeutral oil, like grapeseed or corn, for frying.1. Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.3. Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.Yield: 6 to 8 servings.

[bierboy]

I made this today and it was pretty good. I ran the ingredients through the Kitchen Aid meat grinder to keep more crunchy texture.

[BuxomBrewster]

That looks very similar to my recipe. I made some tonight. My recipe has green onions in it and no lemon juice.

[positiveContact]

I've only done this in the food processor. I def grind it up more than the meat grinder would. I should also note that I grind my own cumin and corriander from seed which makes it about 2x more potent than stuff that is pre-ground.