Thursday, November 10, 2011

Falafel (Middle Eastern fried chickpea patties)

Falafel is the famouse patties in Middle East. It is found in Lebanon, Syria, Israel, Egypt, and Palestine. I like Syrian falafel because of the taste is more delicous then Egyption Falafel (to much spices). In Egypt it is known as tamiyah or taamiyah. sometimes call it the "national food of Israel." When first time my husband bring falafel I think this is Vade/Masalodeh…hahahaha… but the taste is totally 100% different. In Malaysia, expecially for indian people they have patties call vadeh/ masalodeh made from lentis.

'Frying falafel with summac'
'my Frozen Falafel'

Falafel (Middle Eastern fried chickpea patties)
250g Dried Chickpeas
2-2 cloves Garlic, crushed
1/4 cup Parsley, minced
Salt to taste (1-1/2 tsp)
1tsp Baking powder
1tsp Ground coriander
1tsp Ground cumin
Seseme (I don’t put because they will be made my oil be come dirty..)
Summac for decoration/garnishing
Oil for deep frying

Place the chickpeas in a large saucepan and add water to cover and soak for overnight.
Drain the chickpeas and rinse them with fresh water.
Place the chickpeas, garlic, cumin, corrainder and parsely in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs.
Remove the chickpea mixture to a large bowl salt to taste and mix together well.
The mixture should have a fairly dry, crumbly texture.
Add a little water if it is too dry to form balls with your hand.
Adjust seasoning to taste.
Form the mixture into 1-inch balls or ovals and then flatten slightly and if U like U can sprinkle with seseme on the top before frying(I use falafel mould).
Heat oil in a heavy skillet over medium-high heat.
Drop patties a few at a time into the hot oil and brown well on both sides, about 4 to 5 minutes.
Remove the browned from the oil and drain on a plate lined with paper towels and sprinkle with summac on the top (only one side).
Repeat with the remaining patties or you can frozen your patties for a few weeks.

Notes:- Falafel can be served on its own with sauce or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.
Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt.
Substitute some or all of the chickpeas with small, dried favas.
Instead of breadcrumbs, use a piece of pita bread.
Just process it into crumbs in the food processor first.
Some recipes call for the addition of 1 egg, this helps hold the mixture together as it cooks.

Topping variations:- There is more than one way to stuff a pita with falafel.
Hummus, if used, is typically spread on the pita along with any chili sauce.
Falafel and salads are then added.
Salads range from a simple tomato-and-cucumber mix to pickled eggplants.
In Syria and Lebanon, the typical filling is tahini or hummus (or both), tomato, lettuce, cabbage, pickles and lemon slices.
In Israel, Lebanon, and the UAE, french fries are a frequent addition.
Once the entire pita has been packed, tahini (possibly with lemon) or yoghurt sauces may be added.
The salads or the pita itself may be seasoned with sumac or salt, alternatively, these may be applied to the top.
In Syria, sumac is practically a universal accompaniment to falafel, whether in a sandwich or otherwise.

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