8081 recipes en.lezzetler.net
Banu Atabay's Mütevazi Lezzetler® Recipe Forums
 

 Ana SayfaMain Page   SearchSearch   MemberlistMemberlist  ProfileProfile   Log in to check your private messagesLog in to check your private messages    YöneticilerAdmins    Log inLog in 

All Recipes  A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  Turkish Cooking Recipes


Vegetable Falafel
 
Post new topic   Reply to topic    en.lezzetler.net Forum Index -> Vegetable (4 piece Falafel 2376 views)
View previous topic :: View next topic  
Author Message
Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 17, 2007 9:24 pm    Post subject: Falafel Reply with quote

Falafel

1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 t Cumin seeds
4 sm Dried red chilies, crushed
1 T Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices

from The Book of Hot & Spicy Foods by Louise Steele.

Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F (190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings.

Comment From: Richard Darsie: Felafel is a wonderful food, one of our favorites. I would note, however, in regards to this recipe, that it is not necessary to deep-fry it. You can just as easily bake it on a greased cookie sheet. It comes out tasting divine and without that deep-fry greasiness. The flavor is much more delicate. Try it

Back to top
View user's profile Visit poster's website
Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 17, 2007 9:27 pm    Post subject: FALAFEL Reply with quote

FALAFEL

2 cups cooked chick-peas
1/2 cup bread crumbs
1/2 cup chicken broth
1 tablespoon flour
1 egg
1 tablespoon tahini
1/2 teaspoon cumin
1/4 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon lemon juice
2 cloves garlic
2 tablespoons chopped parsley
vegetable oil
shredded lettuce
pita bread
2 medium tomatoes
4 scallions

Heat vegetable oil to 350 degrees in heavy deep skillet or deep fryer. In processor process chick peas until smooth. Add chicken broth & bread crumbs. Pulse to mix. Pour into a bowl. Stir in flour, egg, tahini, cumin, marjoram, paprika, lemon juice, garlic & parsley. Form mixture into 2-inch balls. Coat with extra flour. Deep fry balls, a few at a time, until golden brown. Drain on paper towels. Put shredded lettuce in pita pockets, top with tomatoes & scallions. Approximately 6-8 minutes.

Back to top
View user's profile Visit poster's website
Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 24, 2007 7:53 pm    Post subject: FALAFEL (LEBANESE) Reply with quote

FALAFEL (LEBANESE)

1 lb Chick peas -- (soaked for 24 h
1 md Onion
1 md Potato -- peeled
4 Garlic cloves
1 t Ground coriander
1 t Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable oil for frying
2 ts Baking soda

Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

Shared by Rita Taule, Prodigy

Back to top
View user's profile Visit poster's website
nedimex
Super MOD
Super MOD


Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sat Mar 10, 2007 7:52 pm    Post subject: Felafel Reply with quote

Felafel

From:Steve Hammond

4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1/4 tsp cayenne, dash black pepper
1.5 tsp salt

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.

Back to top
View user's profile
Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




Back to top
Kullanıcı bilgilerini göster E-Posta gönder Kullanıcının web sitesini ziyaret et
Display posts from previous:   
Post new topic   Reply to topic    en.lezzetler.net Forum Index -> Vegetable (4 piece Falafel 2376 views) All times are GMT
Page 1 of 1

 
Jump to:  

[Mütevazı Lezzetler® Türkçe]  [Mütevazı Lezzetler® Azərice]  [Mutevazı Lezzetler® English]  [Mutevazı Lezzetler® Español]  [Скромные Вкусы® Русский]
© MMVI lezzetler.net|ça TR-06500 BEŞEVLER 2006-2015 All rights reserved [Privacy Policy]  [Categories]