I didn't know I liked falafel. Falafels? I didn't know I liked falafel(s) until I made them myself. I try foods I don't like every once and a while to make sure I still don't like them. You should always keep an open mind with food, because tastes evolve. I had them at Anouche, across from UofT on College a few days ago and they were awful. How could they make such yummy ingredients taste so terrible? I ate it, because I paid for it, but it was a very sad lunch. I decided that I'd make them at home. I halved the Moose Wood Cookbook's version (I list it here in full). They are so simple, and probably one of the cheapest meals you can find. The trick I learned, is freshness. Make the mix and cook them that same day.
4 cups cooked chick peas, or two 15oz cans
4 medium cloves garlic, minced
2 tsp. cumin
1 tsp. tymeric
1 tsp. salt
1/2 cup finely minced onion, or 6 scallions
1/4 cup (packed) minced parsley
1/4 cup water
1 tbsp. lemon juice (fresh is best!)
a few dashes of cayenne ( I don't have cayenne so used chili powder)
1/3 cup flour
oil for frying (I used sunflower)
1. Rinse the chick pease, and drain them well.
2. Comine all ingredients except flour in a food processor or a medium-sized bowl and process-or mash-until you have a uniform batter.
3. Add flour, and stir until thouroughly combined. You can cook the felafel right away, or store the batter in a tightly covered container in the refrigerator for several days. (Don't listen to Mollie Katzen, cook them right away!)
4. Heat a heavy skillet an dadd about 3 tbsp oil. When it is hot enought to sizzle a bread crumb on contact, drop tablespoonsfuls of batter into the pan, flattening each slightly, like a small, thick pancake. Saute for about 10 minutes on each side, until golded and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
5. Place the cooked felafel on a plate lined with paper towels, and , it necessary, keep warm in a 300 F oven until serving time.
Yeilds about 24 2-inch felafels.
Try these beautes with lemon tahini sauce (tahini, lemon juice, water, garlic, salt to your taste and the consistancy you desire). I served them on top of lettuce (from my garden!) and then drizzled them with sauce. If I were Rachelle Ray, I'd say y-u-m-m-o! Crispy on the outside and soft, and so flavourful on the inside. Try it, it's easy!
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