Watch MoTV™ Subscribe free:
 RSS Feed | iTunes
Receive free advice, how-to videos and recipes from Moti!
He'll tell you what you can do:
 Iraqi Food Recipes
 Medical
Advice
 Q & A:
Life Advice
 Shop
MoTV™
Archives: Find
out what else is sooo good... |
Falafel from scratch (Mediterranean
chickpea patties)
| I'll tell you what you can
put there :
|
Click to enlarge
Most people don't bother to make falafel from scratch, but the taste
is sooo much better! This recipe serves 4-5 people (about 20
balls). |
I'll tell you what you can do
:
While
falafel
is quick to make by buying the
mix (see my recipe) from your local
supermarket, a fresh falafel is a whole lot better. It's
also healthier because it contains fresh vegetables and
a lot less salt than the mix.
This is an authentic Israeli falafel recipe. Enjoy!
First, soak the chickpeas (aka garbanzo
beans) in plenty of water overnight. If you haven't got
the time, use canned chickpeas (for this recipe one 15-oz
can, drained, should do). In a food processor, finely chop
the onions, garlic, parsley and cilantro. If your food
processor is large, you can then add the chickpeas as
well. Otherwise, mash the chickpeas up in a large bowl
and then throw in the onion/herb mixture. Add your spices:
about 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon
of coriander. I like to throw in a little hot pepper too
when my wife isn't looking! Finally, mix in the flour and
baking powder, which will make the mix into more of a dough.
Cover and place in the refrigerator for at least 2 hours.
Click to enlarge
After waiting patiently for at least
two hours (it's important!), remove the falafel mix from
the refrigerator. In a large pot, heat up vegetable oil
for frying, careful not to let it smoke too much. To form
the falafel balls, I use two spoons and gently slip them
into the oil one by one. It takes just a couple of minutes
to deep fry each side. Remove onto some paper towels.
When
you're done eat your falafel with some homemade
hummus or
with tahini sauce. And why not? Pepperocinis and pickles
too!
|
Falafel
Tip
The most common problem people encounter when cooking falafel is
that the mixture falls apart as soon as it hits the hot oil.
This happens if you don't leave the mixture to sit covered
in the refrigerator for at least 2 hours prior to frying.
Also, your pot and oil must get very hot (but not smoking
of course). Your patience in these two aspects is rewarded
with falafel that is sooo good!
Cick here for a falafel from the box tune-up!
|
Best of luck, Moti
 Stumble It!
 del.icio.us
New! Write a comment about this recipe:
Anahid writes:
(27 Jul 2010, 08:33)
Dear Moti,
I haven't tried your recipe yet, but my mother used to make it and it was
absolutely delicious. Now, your recipe calls for chickpeas when my mom
only used fava beans (all green inside) Being bought at restaurants I never
liked the recipe with chickpeas. Why do so many places now adays use
chickpeas?
Megan writes:
(29 Jun 2010, 01:41)
Dear Moti, I have made falafel for the first time tonight and they all fell
apart, then I found your website! So I think the flour and the
refrigeration might be my issues... I saw where you mentioned about
activating the gluten... Trouble is that I am gluten intolerant so used
gluten free flour... Any alternative suggestions if the gluten is the 'glu'
that holds them together??? Thanks!! Megan
Ruby writes:
(17 Jun 2010, 10:35)
Dear Moti,
Thank you. The falafel was perfect.
One more question: How long can you keep the falafel mix in the fridge?
thanks
Moti writes:
(17 Jun 2010, 04:10)
Dear Ruby,
Yes, by fresh cumin I mean cumin seeds. Enjoy!
-Moti
Ruby writes:
(10 Jun 2010, 12:56)
Dear Moti,
When you say fresh cumin, you mean cumin seeds, right? Just checking
whether the recipe calls for ground cumin or cumin seeds.
Thanks
getta n writes:
(10 Jun 2010, 07:14)
Dear Moti,
nea!
Marek writes:
(30 May 2010, 15:05)
Dear Moti,
I was about to give up on falafel when my previous attempts disintegrated
into garbanzo soup. Then I found your recipe, which saved the day. Thanks!
evan writes:
(27 May 2010, 15:48)
Dear Moti,
recipe worked great. Maybe a small comment about food processing the
chickpeas. I would up making two batches, one of which I over processed.
It fried okay, but it didn't have quite the right texture.
Me writes:
(13 May 2010, 22:29)
Dear Moti,
Perfect recipe. I did exactly what you said and I got exquisite felafel.
Thanks for sharing your recipe.
Mr. Me
Heather D-H writes:
(10 May 2010, 06:37)
Dear Moti,
This recipe was fantastic and delicious, thanks!
One Less Thing writes:
(27 Apr 2010, 10:01)
Dear Moti,
I have used chick pea flour in place of the regular flour as a binder, adds
more flavor. As far as wet, falling apart, etc, I think using dried
garbonzos, letting them soak at least 8 hours, drained well and pureed with
the other ingredients until pretty smooth works. Using canned garbonzos
just won't work for this, too wet. Going to try freezing since I have a lot
left.
Rachel writes:
(26 Apr 2010, 11:03)
Dear Moti,
So glad you posted the tip on the side. I can't wait to try this recipe.
I'm hoping for better success on my second attempt.
Mary Ann writes:
(14 Mar 2010, 18:20)
Dear Moti, absolutely delicious! the balls disintegrated on me, but I had
softened the chick peas in the microwave and hadn't let the dough sit.
(quite hungry...)
Moti writes:
(25 Feb 2010, 07:55)
Dear Julie,
I've never tried chickpea flour, but honestly I don't see how it would
work. It would be like substituting potato flour to make hash browns. You'd
get something, but it won't be a falafel!
Best of luck,
Moti
Julie writes:
(22 Feb 2010, 08:13)
Dear Moti,
Is it possible to use chickpea flour in place of the dried beans? I am not
sure whether or not I would get the same outcome. Any thoughts? :)
sharmila writes:
(06 Feb 2010, 23:25)
Dear Moti, I am going to try falafel with baking powder today. I have made
earlier it was delicious, may texture will be better with baking powder.
Carissa writes:
(30 Dec 2009, 18:04)
Dear Moti,
THANK YOU! The tips on preventing falafel from falling apart in the oil
saved my dinner! I almost had quite the kitchen disaster on my hands. :-)
Tonight I made fresh pita bread and tahini dressing and then was happily
sticking falafel in the hot oil when BAM! They just disintegrated in the
frying pan. After I had an emotional meltdown I found your recipe here
after a quick google search. I picked myself up off the floor (almost
literally) and returned to the task. I put the falafel in the freezer for
about 30 minutes and then rolled them in flour before putting them in the
hot oil. It worked! They were amazing, perfectly round, golden brown drops
of heaven! My husband enjoyed them almost as much as my drama.
:-) Thanks!
Anj writes:
(21 Mar 2009, 17:38)
Dear Moti,
I have always wanted to attempt a falafel recipe as it is one of my
favorite foods. Yours worked PERFECTLY. I made it for a few of my friends
and everyone loved it. Then I made it again. And then again. It's been a
delicious week. Thanks Moti!
P.S. I put in a lot of hot pepper when no one was looking.
P.P.S. I tried it with and without baking powder. It still worked without
it, but they are fluffier if you add it in. Yummm!
Moti writes:
(17 Mar 2009, 00:44)
Dear Jon,
Yes, the chickpeas shouldn't be cooked (you're going to fry them later of
course!), but they certainly need to be soaked long enough to soften.
Jon writes:
(15 Mar 2009, 19:08)
Dear Moti,
I just want clarification. You do not mention cooking the chickpeas at all
after soaking them, am I to understand that they go into the food processor
raw?
Thanks,
Jon
Moti writes:
(12 Mar 2009, 07:01)
Dear Gene,
If your falafel is falling apart, even after waiting several hours, the
most likely culprit is that they are still too wet. (This is why people add
flour -- flour doesn't help it stay together as much as it helps dry it
out). My suggestions are:
1) Before placing in the fridge, make sure it's pretty dry and drain any
excess liquid
2)Leave it overnight next time
3) Add a bit more flour if it's still too wet.
4) When rolling the balls, play with the dough a bit longer to active the
gluten
Hopefully the combination of these things will help you!
Krista writes:
(12 Mar 2009, 01:15)
Dear Moti,
I make these all of time! When my sister was pregnant I knew she needed
wholesome food and made these constantly! Thank you so much for sharing
your wisdom and recipes with us
Gene writes:
(11 Mar 2009, 06:57)
Dear Moti,
I just tried making falafel for the second time (third, fourth, fifth). Day
one, balls fell apart in the oil. Day two, I found your website and the
comment about letting the balls sit for a while. By this time, they sat for
more than two hours. Tried again and they still fell apart. Day three, I
bought a thermometer to make sure the oil was hot enough. Still fell apart.
I followed a recipe that uses flour instead of baking powder. I used canola
oil which I let reach 350 degrees. I add just a single ball. It starts out
fine, but then when it really gets cooking, it falls apart within 30
seconds. I'm at a loss. I've asked around and no one I know has ever
attempted it. Any suggestions?
Moti writes:
(13 Feb 2009, 05:14)
Dear Renae,
Egg may help to bind the falafel, but it will change the taste and texture
considerably. The true way to make it bind is refrigeration! As for the
pan-fry -- it just won't work, sorry! I've tried. Best of luck! If you
discover something new, be sure to let me know!
Renae writes:
(11 Feb 2009, 03:05)
Dear Moti,
I have never cooked Falafel, and am testing different tips. I have heard
that egg with flour helps the Falafel bind really well. Also, I don't want
to fry them in a lot of oil - maybe just brown a couple minutes on each
side with cooking spray in the pan and/or a little oil, and then bake.
Will you please tell me what you think?
thank you!
gladys writes:
(02 Jan 2009, 11:13)
Dear Moti,
How do you do kubbe adoma? I did it once with beets but I don't remember
the rest. Could you please tell me how you do it. by the way I did the
kubbe Fried it was great. Thank you very much
HELSINKI writes:
(25 Dec 2008, 14:20)
Dear Moti,
YOU R THE BEST IRAKI ON EARTH
Moti writes:
(21 Oct 2008, 08:40)
Let me try and answer both of these last questions. First, you can
substitute baking soda for baking powder (divide the amount in half
though), or you can just leave it out of the recipe. The falafel will be
less springy though. As for cooker's question, falafel dough lasts just a
couple of days in the refrigerator. you may have better luck frying them
all up and freezing the balls instead.
sidney from australia writes:
(18 Oct 2008, 20:45)
Dear Moti,
Thank you for the wonderful falafel recipe...I am trying it right
now but i do'nt have baking powder (closest town is 60km away), can i make
without or substitute with something? cheers sid.
cooker writes:
(06 Oct 2008, 17:50)
Dear Moti,
This really sounds good, but i am been looking for a recipe to make my own
falafel mix in a large amount to be able to just mix it up when I want
it...does a recipe exist for this !?
Moti writes:
(14 Jun 2008, 16:46)
Sorry mg! It's baking powder. I've corrected it in the falafel recipe.
Enjoy!
mg writes:
(13 Jun 2008, 20:28)
Dear Moti, is it baking soda or baking powder? You say BP in the
ingredients but then BS in the receipe.
Gangsta writes:
(19 Apr 2008, 05:21)
Dear Moti,
I am going to try this. I love falafel.
AKA GANGSTA
Eva writes:
(28 Jan 2008, 12:47)
Dear Moti,
Thanks!
This is delicious!
[ Back to Recipe Index ]
|
