Falafel Recipe Video
Make falafel the middle eastern specialty made from chick peas or garbanzo beans. This dish is flavored with za'atar a flavorful spice mixture. Falafel is popular in Israel, Lebanon and other Mediterranean countries.
Ingredients
Garbanzo beans or chick peas
Fresh parsley
1 big onion
Coriander seed
Whole cumin seeds
Salt and Pepper
Garlic
Olive oil
Yogurt
Fresh mint leaves
Geek seasoning
Zahtar
Extra virgin olive oil
Black pepper
Fresh tomato
Whole wheat peter bread
Directions
Soak beans overnight.
Put the beans in a blender, pit in a big bunch of fresh parsley and roughly chopped onion.
Use a molcajete to crush coriander and cumin seed.
Add the crushed spices to the blender containing beans. Add salt and freshly grounded pepper.
Switch on the blender and break everything.
Mince a clove of garlic and add to the blender. Blend.
Take out the mixture in another bowl.
Heat oil in a frying pan and scoop out a spoon of bean batter and put them in the oil. Fry till they are golden brown.
Now we will make a little dipping sauce.
Take some fresh mint leaves and flat Italian parsley, roll them up and chop finely. Put them in a bowl of fresh yogurt, squeeze half lemon, a pinch of Greek seasoning and a pinch of zahtar, some salt, little bit of extra virgin olive oil and some black pepper.
Scoop out the falafel as they would be golden brown by now.
Serve the falafel on peter bread.
Slice a tomato and assemble the falafel.
Place the falafel balls on the peter bread, cut the falafel balls into two halves, tuck the tomatoes under the falafel balls and drizzle yogurt dip on it.
Fold it like a street food and eat through it.
For more information please visit: http://www.harvesteating.com/
Put the beans in a blender, pit in a big bunch of fresh parsley and roughly chopped onion.
Use a molcajete to crush coriander and cumin seed.
Add the crushed spices to the blender containing beans. Add salt and freshly grounded pepper.
Switch on the blender and break everything.
Mince a clove of garlic and add to the blender. Blend.
Take out the mixture in another bowl.
Heat oil in a frying pan and scoop out a spoon of bean batter and put them in the oil. Fry till they are golden brown.
Now we will make a little dipping sauce.
Take some fresh mint leaves and flat Italian parsley, roll them up and chop finely. Put them in a bowl of fresh yogurt, squeeze half lemon, a pinch of Greek seasoning and a pinch of zahtar, some salt, little bit of extra virgin olive oil and some black pepper.
Scoop out the falafel as they would be golden brown by now.
Serve the falafel on peter bread.
Slice a tomato and assemble the falafel.
Place the falafel balls on the peter bread, cut the falafel balls into two halves, tuck the tomatoes under the falafel balls and drizzle yogurt dip on it.
Fold it like a street food and eat through it.
For more information please visit: http://www.harvesteating.com/
Editors Review
As a kid, you might have hated the sight of beans. But after tasting this dish, you will be singing a different tume altogether. Chef Keith Snow presents a Middle Eastern delicacy called falafel using chickpeas or garbanzo beans and a gamut of flavorful spices that is sure to get you reaching out for more. Remember, when it comes to experimenting with beans, the sky is indeed the limit!Comments
Comments: 1 |
Add a Comment
Liza says :
I tried this and didn't get great results. That said, I have tried two other falafel recipes and both the others failed, too. The batter just falls apart when I put it in the oil. I believe it is operator error and not the recipe. What am I doing wrong? I followed your recipe exactly.
Posted on: 7 August 2011 - 9:21pm
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