Falafel Recipe - Cooking Index
Falafel Recipe - Cooking Index
| 1 lb | Dried chick peas - soaked overnight | |
| 3 | Scallions - cleaned, sliced | |
| 2 teaspoons | Minced garlic | |
| 3 tablespoons | Minced fresh parsley | |
| 1 teaspoon | Ground minced cumin | |
| 1 teaspoon | Ground coriander | |
| 1 teaspoon | Salt | |
| 1 | Egg | |
| 1 teaspoon | Hot sauce | |
| 1 teaspoon | Baking powder | |
| 1 tablespoon | Warm water | |
| 1/2 cup | Bread crumbs - (to 1 cup) | |
| Yogurt Sauce | ||
| 1 cup | Plain yogurt | |
| 4 tablespoons | Tahini paste | |
| 1 teaspoon | Very finely-minced garlic | |
| 1 tablespoon | Fresh lemon juice | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | Chopped parsley |
Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.
Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping-pong-ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels.
Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
Yogurt Sauce: Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium-thick sauce. Season to taste with salt and pepper.
This recipe yields 16 balls.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9568) - from the TV FOOD - NETWORK
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