Thursday, May 24th, 2012
Falafel To Die For
Falafel - incultureparent/ © hikari - Fotolia.com
Falafel are deep-fried chick pea or fava bean balls. While they originated in Egypt, they are now eaten throughout the Middle East. They are commonly found in pita sandwiches but can top salads or stand alone.
Most recipes call for dried and soaked or canned chick peas. This one uses chick pea (or garbanzo) flour. While that may not be one of your pantry staples yet, once you make this recipe, it will be! Other than lemon juice, this recipe calls for all items you most likely have on hand already. And the recipe is forgiving enough that you can substitute or ignore spices, depending on taste and availability.
1 cup garbanzo or chick pea flour (found at most natural grocers)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon dried parsley or oregano
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cayenne, onion powder, and/or garlic powder
2 teaspoons lemon juice (can substitute lime juice and/or white vinegar)
1/2 cup hot water
2-4 tablespoons olive oil (for frying)
Optional: pita bread, tomatoes, lettuce, tzatziki
1. Mix dry ingredients. Add lemon and water. Mix. Let stand 10 minutes.
2. Pour oil in large skillet until about 1/4 inch coats the pan. (The larger the skillet, the more oil is needed.) Heat on medium high. Drop batter in tablespoon-size balls. Fry until golden on both sides, about 10 minutes total. Drain on a paper towel.
3. Serve in a warm pita with chopped tomatoes, lettuce and tzatziki.
© 2012, Lauren Capitani. All rights reserved.
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