Falafels (Egypt)
From the World Family Kitchen cookbook. WFK is about exploring other cultures through food, and it's a great way to introduce kids to new foods. Falafels are a great meat-free recipe - we try to do meatless meals a couple times a month, and this one is always a hit!
From the World Family Kitchen cookbook. WFK is about exploring other cultures through food, and it's a great way to introduce kids to new foods. Falafels are a great meat-free recipe - we try to do meatless meals a couple times a month, and this one is always a hit!
- 1/2 teaspoon salt
- 1 medium onion finely chopped
- 2 tablespoons flour
- 1 teaspoon coriander
- canola or vegetable oil for frying
- 1 tablespoon garlic minced
- 3/4 teaspoon cumin
- 1 can (15 ounces) garbanzo beans (also called chickpeas) drained
- 2 tablespoons fresh parsley finely chopped
- 1 package pita bread
- 1 cup shredded lettuce
- 1/2 cup dill pickle slices
- 1/2 cup onion (optional) sliced in thin rings
- Carbohydrate 90.5307153309348 g
- Cholesterol 0 mg
- Fat 39.4702897292073 g
- Fiber 11.5096651793532 g
- Protein 18.7503369378436 g
- Saturated Fat 3.08630797292368 g
- Serving Size 1 1 Serving (324g)
- Sodium 621.77286666876 mg
- Sugar 79.0210501515816 g
- Trans Fat 1.45866749167893 g
- Calories 783 calories
Step-by-step
- Mash garbanzo beans with a fork (or blend in a food processor). Combine this with other ingredients, until you reach the flour. Blend together and slowly add the flour. This should make a thick paste. If it seems too dry, you can add 1-2 teaspoons tahini paste* (ground sesame seeds, with the consistency of peanut butter, sold bottled in ethnic foods).
- Once you have the ingredients blended, roll into small balls about 1 - 1 1/2 inches in diameter. Deep fry until lightly browned and remove to drain on a plate layered with a few paper towels. (You can also bake them in the oven for 12 minutes, roll over, and bake another 12, but they don't get crisp like when they are fried.)
- Serve warm, with other ingredients on the table. Take a pita pocket, add a bit of lettuce, a few falafel balls, and add pickle and/or onion as you like. You may also be creative and try other condiments (the photo shows hummus in the pita pocket, too).
The Hidden Mechanics of the Mixture
The ingredient list fails to mention moisture management. Canned chickpeas retain variable surface water after draining. Blot them thoroughly on a lint-free towel before mashing. Excess liquid requires extra flour, which yields a dense, heavy interior rather than a light, herbaceous texture. When scaling this recipe upward for a crowd, do not double the flour automatically. Add the binder gradually until the paste holds its shape when squeezed.
Scaling Yields Up and Down
Halving this recipe is straightforward, but scaling up requires attention to surface area in the pan. Maintain a consistent oil depth of at least two inches to ensure proper heat transfer. Overcrowding drops the oil temperature rapidly, leading to soggy, oil-logged balls instead of a crisp crust. Fry in small batches of four to six pieces to keep the cooking temperature stable.
Visual Cues for Perfect Doneness
Without a deep-fryer thermometer, rely strictly on visual indicators. Submerge the formed balls into oil preheated to 375 degrees Fahrenheit. Watch for a rich, golden-brown exterior that forms within three to four minutes. Raw centers remain pale and heavy, while properly cooked falafel floats to the surface once the moisture barrier seals.
