Falafel Ideas

Traditional Mid-Eastern Bean Patties
(Think of it as The Original Veggie Burger.)

Serve this flavorful patty for lunch, casual dinners, or as an intriguing appetizer or snack.

Falafel keeps well when refrigerated and can be prepared 1-3 days in advance.

Included in this issue:


• A basic falafel recipe
  garnered from Pete Tayoung, owner of The Mid East Restaurant, Front & Chestnut Sts, Philadelphia, PA
  
  
• A Yogurt Sauce recipe
  garnered frm The Frugal Gourmet.
  
  
• A Classic Recipe for tahini sauce
  
  
• And last, but not least, a new idea for leftover falafel:
  A unique, though as yet un-named recipe from my own kitchen which marries the depth of Arabic tradition with a bit of Sicilian flavor.
  
  

  Recipes included will usually serve 6 or more

  
  
  Basic Falafel
  
  

  Preparation time:

  Approximately 1 hour (including standing time)
  *** Soak dry chick peas (or garbanzo beans) the night before.

  *** Allow to drain and dry well before preparation.

  
  

  Necessary Implements:

  1 utility bowl for soaking the chickpeas
  (do this the night before)

  A colander for draining and drying the chickpeas

  1 cutting board

  1 sharp paring knife

  A blender, food processor, or mortar and pestle

  1 heavy bottom skillet for frying

  Paper towels for draining the fried falafel

  1 platter for serving

  
  
  

  Ingredients:

  1 lb. dry chick peas, left to soak overnight, drained and dried.

  1 Medium sized onion

  6 oz. Green parsley

  4 tsp Flour

  2 tsp Baking powder

  1/4 cup Water
  

  2 tsp Ground cumin

  2 tsp Oregano

  2 tsp Ground coriander

  1 tsp Red hot pepper flakes

  1/2 tablespoons of baking soda

  Salt to taste

  1-2 Hot green peppers

  Olive oil or vegetable oil (1/2 inch in the bottom of the skillet)

  Optional tomatoes, cucumbers, green olives, and pickles for garnish.

  Pita or pocket bread for sandwiches.

  
  
  

  Process the chickpeas, together with the onion, parsley, and hot pepper, in the food processor,

  blender, or mortar and pestle.

  Add the water, flour, baking powder, salt, and spices.

  Mix well.

  Allow to stand for thirty minutes.

  Shape small amounts of falafel with an ice cream scoop, two spoons, or between the palms of your hands.

  I find it best to work with wet hands, rounding mounds of the mixture between the palms of my hands.

  Whether you prefer to serve the falafel round or as a patty, it is best to work it well in your hands before frying.

  Otherwise the mixture tends to fall apart.

  While traditional falafel can be baked, broiled, fried, or grilled, I find the fried version is most pleasing to the palettes of family and friends. If you prefer baking, broiling, or grilling: Brush each patty with a light bit of olive oil to encourage even browning. If you are frying the falafel be sure the oil is hot enough. Drop a bit of batter into the skillet. If it sizzles immediately, the oil is ready. Be careful not to heat the oil to smoking.