Falafel!

Today after church today we were trying to decide what to eat. The Little Prince wanted to eat out but I'm determined to salvage what's left of this week's funds after the trips to the border this week. The Boss asked if I knew how to make falafel. I do. I even had a mix in the cabinet that I'd been wanting to try. So I got busy when we got home. I followed the directions but the English version was poorly written. In other words it turned into oily mush when time to fry. {sigh} So I made a run for mankoush.

If you want to try your hand at falafel, you can buy a mix if you want, but you have to wait for it to absorb ALL the water. By that time you could make the quick version below. I suggest just making it yourself.

First, I'll post the one that requires the most work but is authentic. The second is much easier and quicker and tastes pretty good. You can also bake the quick one in the oven if you want to avoid the oil.

1 lb. chick peas (soaked for 24 hours)
(You could also use 1/2 lb fava beans & 1/2 lb chick peas)
1 med. onion
1 med. potato (peeled)
4 cloves garlic
1 tsp. coriander (ground)
1 tsp. cumin
2 tsp. salt (or to taste)
1/2 tsp. cayenne (or to taste)
1/2 tsp. pepper
1 Tbsp. flour
vegetable oil for frying
1 recipe Sesame Seed Sauce (a.k.a. Taratur)
2 tsp. baking soda

Drain chick peas. Quarter onion and potato. Run through fine holes of the meat grinder along with the garlic two times. (Food processor may be used instead.)

Add all remaining ingredients except baking soda, vegetable oil, and Taratur. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for 2 - 3 hours.

Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a pattie. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.
Serve 3 or 4 patties inside a loaf of pita bread by opening bread around the outside edges of the round, leaving approx. 3 inches intact. Common toppings include chopped parsley, pickles, tomatoes. Drizzle Taratur over the vegetables/falafel.

Bring the top layer of pita over to cover the filling. Roll, starting from one side, or cut a small pita bread in half to form a pocket and fill. Patties may also be served without the bread, by dipping them into the sauce.

Quick Version

3 c. well cooked chick peas or 2x 15-oz. cans, drained well
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. dry parsley
1/2 tsp. garlic powder
2 med. eggs
1/4 c. whole wheat flour
oil for deep frying

You want the chickpeas to be very well cooked so they're easy to mash if you cook your own.

Drain the chickpeas and place them in a large bowl. Use a potato masher to mash the beans the same way you would mash potatoes. They taste best if they aren't too smooth, so be sure to leave them a little chunky.Add the salt, cayenne pepper, parsley, garlic powder, and eggs. Mix everything together until you have a sticky mass. Add the whole wheat flour and mix again.

Meanwhile heat at least 2 inches of oil to 375F. Shape the chickpea mixture into small balls about the size of walnuts. Drop them into the oil and fry them until they are brown and crisp. Drain them on paper towels or a brown paper bag. Continue until all of them are cooked. Makes about 20 falafel.

If you prefer to bake instead of fry, then generously oil a cookie sheet. Using about 2 Tbsp. per falafel, shape the mixture into small patties and arrange on the oiled cookie sheet. Flip each patty over so that it is lightly coated with oil on each side.

Bake at 450F for about 20 minutes. Check after 15 minutes but may need the full 20. Servie them hot!

Taratour (Sesame Seed Sauce)

1 clove garlic
1/2 tsp. salt
1/2 c. tahini (sesame seed paste)
1/2 c. cold water
1/2 c. lemon juice

Crush garlic and salt together in mixing bowl. Blend in tahini then gradually add water, blending well. Then blend in lemon juice until smooth. Use less water if you want a thicker sauce.

Servie with fried cauliflower (just break into flowerets and fry like french fries), fried eggplant (dice and fry like FF), fried potatoes, and fish dishes.

Sahtayn!