Mar. 14th, 2010 08:30 pm
lab: (Default)
[personal profile] lab posting in [community profile] batchlunch
This is another one of my classics - Falafel freeze really well and can be eaten cold, warm, in a sandwich, on a salad, etc.

200 grams chickpeas dried (!)*
1 medium yellow onion, finely chopped
1 slice of white bread
4 cloves of garlic
2 Tablespoons of fresh cilantro or parsley (parsley's just easier to obtain where I'm from)
1 Tablespoon ground cilantro
1 Tablespoon ground cumin
2 teaspoons salt (fine grained)
.5 teaspoons ground pepper (coarse)
50 grams Bulgur / subsititute with 3 Tablespoons flour
1 teaspoon baking powder

Soak chickpeas for at least 12 hours in covered bowl, rinse. Soak bread, rinse, squeeze out as much liquid as possible, throw bread and chickpeas into mixer & process them into a paste. Ad onion and all the spices, knead. Add Bulgur/flour and baking soda. Form walnut sized balls in your hands and (deep)fry in pan until golden-brown.

* Cooked chickpeas will not have the starch you need to form falafel.

Date: 2010-03-14 08:57 pm (UTC)
wicked_socks: strawberry waffles with the word yum (food: YUM)
From: [personal profile] wicked_socks
This may be a dumb question, but do you cook the bulgur first or just put it in dry? Thanks for the recipe! I love falafel and it's such a good vegetarian option with protein.

Date: 2010-03-15 11:58 pm (UTC)
wicked_socks: (Default)
From: [personal profile] wicked_socks
Ah, good to know. Thanks!

Date: 2010-03-21 08:33 pm (UTC)
pepper: Pepperpot (Pepperpot)
From: [personal profile] pepper
I made these and they were DELICIOUS. Nom nom nom.

Cooking note from me - my local shop didn't have any dried chickpeas (I know! It's crazy!), but they did have tinned, so I added an egg to bind it. They were probably a little more wet, but cooked (and tasted) just fine. They probably won't keep as long, though.


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