Falafel Fried Food

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PAN-FRIED FALAFEL



Pan-Fried Falafel image

I love falafel, but I don't deep-fry them. This is how I make them in a pan. Serve with warm pitas, tzatziki, and your favorite diced vegetables. Enjoy!!!

Provided by TJ Lombard

Categories     Appetizers and Snacks     Beans and Peas

Time 50m

Yield 4

Number Of Ingredients 15

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon juice
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon olive oil
1 cup dry bread crumbs, or as needed
1 cup oil for frying, or as needed

Steps:

  • Place chickpeas in a food processor; puree to a thick paste.
  • Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.
  • Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.
  • Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.
  • Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.
  • Form mixture into balls and flatten into small patties.
  • Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.
  • Fry patties in hot oil until browned, 3 to 5 minutes per side.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 40.1 g, Cholesterol 46.5 mg, Fat 12.8 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 1135.3 mg, Sugar 3.1 g

FALAFEL



Falafel image

Provided by Melissa d'Arabian : Food Network

Time 1h10m

Yield 4 servings (3 patties per serving)

Number Of Ingredients 25

2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1 1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying
Lettuce, for garnish
Chopped salted tomatoes, for garnish
Grated cucumber, for garnish
White Bean Yogurt Sauce, recipe follows
3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Steps:

  • In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
  • Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
  • Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
  • Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
  • Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

FALAFEL-FRIED



Falafel-Fried image

You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce

Provided by TishT

Categories     Lunch/Snacks

Time 8h25m

Yield 50 balls

Number Of Ingredients 14

1/2 lb dried garbanzo beans (chick peas)
1/4 cup cracked wheat (bulgher)
1 small onion
1 tablespoon parsley flakes
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon paprika
1 dash cayenne pepper
2 tablespoons breadcrumbs (or as needed)
oil (for frying)

Steps:

  • Soak garbanzos overnight in 2 liters of water.
  • Next morning, drain.
  • Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil.
  • Reduce heat, cover and simmer 1 1/2 hours.
  • Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes.
  • Drain and set aside.
  • Put in food processor as follows: Place garbanzos in container and process until finely chopped.
  • Transfer to a large mixing bowl.
  • Peel the onion, cut into chunks and place in container along with parsley and garlic.
  • Process until finely chopped.
  • Add onion mixture and cracked wheat to garbanzos in mixing bowl.
  • Stir in lemon juice and spices, mixing well.
  • Add bread crumbs until mixture is firm enough to hold a shape.
  • Shape mixture into 1" balls.
  • Fry in deep hot oil until light brown and crisp.

Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 18.4, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 0.4

FALAFEL



Falafel image

You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.

Provided by Mark Bittman

Categories     brunch, dinner, lunch, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans
2 cloves garlic, lightly crushed
1/2 onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
Scant teaspoon cayenne, or to taste; or mild chile powder to taste
1/2 cup chopped fresh parsley or cilantro leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon baking soda
1 tablespoon freshly squeezed lemon juice, or more to taste
Neutral oil, like grapeseed or canola, for deep-frying

Steps:

  • Put beans in a large bowl and cover with water by 3 to 4 inches - they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
  • Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
  • Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
  • Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 7 grams, TransFat 0 grams

MY FAVORITE FALAFEL



My Favorite Falafel image

This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Joan Nathan

Categories     Sandwich     Side     Fry     Vegetarian     Chickpea     Deep-Fry     Kosher     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Yield: About 20 balls

Number Of Ingredients 16

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread

Steps:

  • Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  • Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  • Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  • Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  • Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
  • NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
  • Joan Nathan Shares Her Tips With Epicurious
  • Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

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