Fantasmagorical Falafel

(Posted September 23, 2010)

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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.

 

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