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Discussion Starter · #1 ·
Beleive it or not, I have never tasted a falafel. Yes, it is true. I made something <i>like</i> it, but it really wasn't. My question is, ummm, what is your favorite way to make them? I know it's got chickpeas and garlic, but what else? And, what is in the tahini sauce? I would really like to try one, so thanks for any help. I know I could just look at recipes, but that is kind of boring, I need experiences or something. THanks
 

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i will suggest buying a pre-mix first for a first-timer. i have tried Casbah brand and fantastic foods also has one of their own. it's really simple, just add water, rest and deep fry. deep frying is not as bad as you think if the oil is hot enough and you can drain off excess oil on paper towels.<br><br><br><br>
i always make a yogurt-tahini sauce to go with falafel. for a tahini sauce, i will put in tahini, squeeze of lemon juice, minced garlic and mix to blend well.<br><br><br><br>
i like to eat falafel in pita (or tortilla wrap) with tomatos, lettuce and red onions with lots of sauce!
 

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You can also fry it in a pan, though it won't be as neat.<br><br><br><br>
I'm sure Loki will step in soon enough to post his falafel recipe.. it's quite good <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">.
 

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There's a falafel recipe that I love that I found on vegweb at <a href="http://www.vegweb.com/food/beans/118.shtml." target="_blank">http://www.vegweb.com/food/beans/118.shtml.</a> It came out really good and it's really easy, too. Toss everything in and pulse until a kinda-coarse meal stage. It's got chickpeas, garlic (a <span style="text-decoration:underline;">must</span>, IMO), cumin, jalapenos, and garlic. I used the minced garlic, so I had to guess about what a clove's worth was, but I think I got it pretty right because it came out really good. Since it was super-moist outside the day I made some, I tossed in a pinch of flour for the binding, but you may not need to do that. It all depends. The texture you're looking for is a somewhat-coarse meal and I think you can use canned chickpeas instead of fresh/soaked but I'm not sure (haven't tried it with canned ones, yet) and even though the balls are supposed to be deep-fried, I shaped them like patties and pan fried them and it was still good.<br><br><br><br>
Since I hate sesami seeds, I haven't tried it with tahini, but galinusa seems to have the best idea about a tahini sauce: tahini, garlic, lemon juice. Mix and enjoy.<br><br><br><br>
Enjoy! Falafel rocks!
 

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Here is my recipe for falafel<br><br><br><br>
1 large can chickpeas<br><br>
1 small onion<br><br>
5 cloves garlic<br><br>
a handfull of fresh parsley<br><br>
1 stalk celery (optional I just got this idea and have only tried it a few times)<br><br>
1/2 T cumin<br><br>
1/2 tsp coriander<br><br>
1/2 tsp cayenne pepper<br><br>
1/2 tsp sea salt<br><br>
1 tsp nutritional yeast<br><br>
1/3 cup whole wheat flour<br><br><br><br>
blend all these in a food processor.<br><br><br><br>
put some olive oil in a pan and use a spoon to shape the falafel patties on. Fry them until they are brown and crispy on both sides.
 

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Yummy Falafels. I make the Fantastic Food brand mix and it comes out yummy. I don't eat them the way everyone else does though (at all). As a matter of fact i've never eaten it in a pita or with tahini sauce. I eat it with hot white rice. Maybe thats just me...?
 

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I went to the sunflower cafe, which is a health food restaurant here in Sacramento. They had falafels, what they did was take the mixture, cooked it on both sides of patty, put it on a pita, with tomato, sprouts, lettuce, and a light creamy sauce. Oh man.. it was wonderful.
 

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I suggest the mixtures your first time around.<br><br>
(And do fry them.. Baked is just not the same).<br><br><br><br>
For tahini sauce-<br><br>
The way I do it, I get some tahini. Put it in a bowl. Add a tad bit of lemon juice, then add water and stir, add more water until it turns to a "sauce" consistency, not gook. There are better recipes out there that include garlic, etc.. But, well, we all know I'm lazy.
 

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I've always bought mine. I eat them rolled in a pita with lettuce, tomato, carrot, sprouts, pickles, taboui (lots of it) and tahini.
 

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I always bake mine, but I can't stand fried foods. I always have it with cucumber, tahini sauce, tomatoes and lettuce. Yum!<br><br>
Here is the recipe I use.... (Chef Deb's, of course <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> )<br><br><a href="http://www.vegsource.com/talk/recipes/messages/67619.html" target="_blank">http://www.vegsource.com/talk/recipe...ges/67619.html</a><br><br>
I think that I meant to write 1/3 cup instant potatoes and 2/3 cup water. These are sooooooooooo good!<br><br>
Shannon
 

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This is the falafel recipe which Mr falafel, who used to hang around at vegweb posted up:<br><br><br><br>
1 cup dried chickpeas, soaked in 5 cups of water for 25 hours<br><br>
1 teaspoons baking soda<br><br>
1 teaspoon salt<br><br>
1/2 cup very finely minced onion<br><br>
2 tablespoons very finely minced parsley<br><br>
1-teaspoon ground roasted cumin seeds<br><br>
1 teaspoon ground coriander<br><br>
2 cloves garlic, peeled and mashed to a pulp<br><br>
Freshly ground pepper<br><br>
1 tablespoon lemon juice<br><br>
a pinch (or more) of cayenne pepper<br><br>
Oil for frying<br><br><br><br>
Drain the chickpeas and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgar wheat. You should NOT have a paste.<br><br><br><br>
Empty the chickpeas into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly.<br><br><br><br>
Put 2 inches of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350 to 375 degreesF. While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches in diameter, about 3/4 inch thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. do all of the patties this way.
 

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I've never tried baking my falafel but it sounds great. The next time I make some, I'll try the baking instead of frying. What temprature do you use and for how long, zimngir?<br><br><br><br>
And where is this Sunflower Cafe, Muzicfan?
 

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I think I bake it for around 15 minutes at 350 degrees, until golden. I have never fried mine as I hate fried foods. Shannon/Zimma
 

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Discussion Starter · #15 ·
I made the one with the potato from chef deb. It turned out very tasty, but it did not hold together. Tasty and delecious. Thanks.
 
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