Sloop John B
And any old music will do…
Title says it all really.
I’d be obliged for some sharing of falafel recipe, tips and tricks.
.sjb
I’d be obliged for some sharing of falafel recipe, tips and tricks.
.sjb
Anyone got a good falafel recipe?
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monkfish
pfm Member
I use this recipe but it's very flexible, I'm not a great chickpea lover, so I substitute black eye beans, the amount of garlic is personal taste but I think 4 cloves is too much if the cloves are large.
1 (15-oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
salt
Freshly ground black pepper
Vegetable oil, for frying
1 (15-oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
salt
Freshly ground black pepper
Vegetable oil, for frying
ks.234
Half way to Infinity
The BBC one works well for a beginner like me. Use real chickpeas rather than can as they stick together better.
foxwelljsly
Me too, I ate one sour too.
I've also been contemplating adding falafel to my repertoire.
Do you just whack all that in a food processor?
Do you just whack all that in a food processor?
Having a look online this covers basically what I do:
https://www.themediterraneandish.com/how-to-make-falafel/
I don't cool the mixture after i've blended it, and I don't add sesame seeds. I tend to eat falafels for lunch, so on a day when I realise I don't have any I put some chickpeas on to soak and make them the following lunchtime. Warm falafels and a bit of salad is just about a perfect lunch as far as i'm concerned.
I use fresh coriander and parsley in mine, those cheap live plants you get at the supermarket plant out in a pot and provide herbs all summer (so long as I remember to water them). I like lots of baking powder to make them fluffy. Salting them right is a bit tricky as I don't measure any of the ingredients, just go with what looks right, and under-salted they end up bland and dry tasting. I've tried hand forming and using a falafel scoop, which I prefer as the size tends to be more consistent for frying, but it's not as pretty as hand formed. Certainly not necessary.
As far as blending the lot together, I use a food processor attachment for my kenwood, and i'd say I probably over-blend, going for a finer texture than I need. I probably compensate with extra baking powder!
I'm not sure you can go far wrong, i've certainly never made an inedible batch.
You're effectively roasting them in a hot oven, so that's the result you'll get. It'll work.
gintonic
50 shades of grey pussy cats
Yotam's recipe works well for us
https://ottolenghi.co.uk/recipes/falafel#
we tried oven baking but it didn't come out as good. I'd imagine air frying is the same as oven
https://ottolenghi.co.uk/recipes/falafel#
we tried oven baking but it didn't come out as good. I'd imagine air frying is the same as oven
As you say an oven, any oven, won't get the direct heat into the surface the way a pan will.
Dogberry
pfm Member
I'm going to soak some chickpeas and take a mixture to my son's tomorrow.
He's got one of these
https://www.costco.co.uk/Appliances...pecialty/Gourmia-67L-Digital-Air-Fryer/p/6487
He's got one of these
https://www.costco.co.uk/Appliances...pecialty/Gourmia-67L-Digital-Air-Fryer/p/6487