(Posted September 23, 2010)
the BEST falafel recipe ever. from the moosewood cookbook by mollie katzen. made it last week for the house and it was a hit.. a labor of love! a great vegetarian cookbook, a must have for every kitchen.
- 4 cups cooked chickpeas (2 cups, soaked 1.5 hours, boiled until very soft)
- 2 beaten eggs
- 4 cloves garlic (crushed)
- 1/2 cup *each*, finely minced, celery and scallions
- 2 tsp ground cumin
- 3 Tbs tahini
- 1 tsp tumeric
- 1/3 cup flour
- 1/4 tsp cayenne, dash black pepper
- 1 tsp salt
- 1/4 cup water
- 1 tbs lemon juice
Mash chickpeas well (make sure they are cooked well enough to be mashable.)
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
I forgot to chill my batter (oops, it happens when you’re cooking in a frenzy for eight people) and so the batter lost its shape in some cases. We cut up cucumber and tomato and served it all in warmed pita pockets; also made a sauce out of yogurt, dill and lemon juice and served homemade hummus.
Edit the ingredients to your liking.. I didn’t use tahini because we couldn’t find it inexpensively and it still tasted great.