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Beelzeboul, check out this <a href="http://www.veggieboards.com/boards/showthread.php?s=&threadid=6943&highlight=falafel" target="_blank">previous thread</a>. It has recipes and suggestions. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I am at work - so don't have my recipe folder with me; however, I got my falafel recipe from one Loki posted once. It was good!!<br><br><br><br>
You could also do an internet search using Falafel Recipe (it's sure to turn up some recipes)
 

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The Fantastic brand mix works well, too. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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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. Serve in a fresh pita
 

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The credit to this recipe goes to Mrfalafel, who used to post at vegweb. It's his kick-ass falafel recipe:<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.<br><br><br><br><br><br>
And if you want the tahini sauce for the falafel:<br><br><br><br>
1/4 cup tahini<br><br>
3 cloves fresh garlic<br><br>
1/8 - 1/4 cup fresh squeezed lemon/lime juice<br><br>
water to dilute to desired consistency<br><br>
sea salt to taste<br><br><br><br>
mix till all ingredients combined.<br><br><br><br><br><br>
Good luck with falafel. You won't regret eating the best food the planet has to offer!
 

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Discussion Starter · #7 ·
thx u guys r great! (though i cant make out some of the ingredients yet..) hopefully i'll be able to make some nice falafels soon!<img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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Do use mr. falafel's recipe!! It's AMAZING. It was so good I didn't even want to ruin it by topping it with sauce. I just ate it plain, hot, straight from the fryer (don't bake, please!)...oh my gosh, it was sheer bliss....such a heavenly food...mmmmm.....<br><br><br><br>
You say you can't "make out" some of the ingredients...which ones? I'm not exactly sure what you mean but I'll bet we can help you....<br><br><br><br>
Cassie
 

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If I were to bet on the ingredients that Beelzeboul "can't make out", they would be:<br><br><br><br>
Coriander - it's the same as cilantro, just a different name. My guess is that the recipe(s) are calling for ground coriander which you can get just about everywhere. You can find this spice in seed form, too and grind it yourself.<br><br><br><br>
Nutritional Yeast - is NOT THE SAME as regular bread-making yeast. This yeast looks like large or small flakes, is packed with a lot of yummie nutrients and is found at the HFS or bulk sections of large grocery stores. Some use this in their falafel recipes, some don't.<br><br><br><br>
Tahini - ground sesame seeds/sesame seed butter (like peanut butter, almond butter, etc except tahini is sesame seeds instead of peanuts or almonds). Most stores have it and so does the good ol' HFS.<br><br><br><br>
Cumin Seeds - seed form before it's ground into the powder. Some places, this is easy to find and other places, it's not so easy.<br><br><br><br>
Sea Salt - Salt that's been harvested from the sea. It can be pretty expensive but it's supposed to be good. I think you can use kosher salt or table salt instead of sea salt (but sea salt is better, IMO).<br><br><br><br>
Chickpeas - some call them garbonzos. In US, chickpeas and garbonzos are used interchangeably even though they're really different types of bean within the same family. If you have garbonzos, then use them. It won't harm the recipe at all.<br><br><br><br>
Good luck and let us know how you like them! <img alt="" class="inlineimg" src="/images/smilies/love.gif" style="border:0px solid;" title=":love:">
 

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Discussion Starter · #10 ·
Coriander isn't the same as cilantro. Coriander is a spice, cilantro is an herb. True, it's from the same plant, but I think cilantro has a fresher taste, while coriander has a deeper, more earthy flavor, which pairs so well w/ cumin.
 

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I just wanted everyone to know that I have jumped on the falafel bandwagon. my daughter and I tried it for the first time last night (FRIED), and we LOVED it. And it is difficult to find vegetarian food my daughter enjoys (outside of vegetables and dip and white rice) YUMMMMMMMMMMMMMMMMMM.<br><br><br><br>
Oh, and I agree with Justine. I actually grew cilantro this year. Cilantro is the leaf, and coriander is the seed of the cilantro plant. Coriander actually has a gentle peppery taste, and doesn't taste the least bit like cilantro.<br><br><br><br>
B
 

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Discussion Starter · #12 ·
wow thx for the explainations.. now at least i can visuallise how it is like........... juz tt it might be hard to get it considering where i live it.. but i guess ill juz ask the shop ppl to show me the stuff..yeps
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by Justine</i><br><br><b>Coriander isn't the same as cilantro. Coriander is a spice, cilantro is an herb. True, it's from the same plant, but I think cilantro has a fresher taste, while coriander has a deeper, more earthy flavor, which pairs so well w/ cumin.</b></div>
</div>
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You can tell I've watch one too many Jamie Oliver shows (Pukka Tukka, The Naked Chef, Oliver's Twist). He calls cilantro "coriander" and when I saw that in the recipes, that's the first thing I thought of too. "Coriander leaves" or, what US calls "cilantro".
 

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Beelzeboul, here's the recipe that I use for <a href="http://www.vegweb.com/food/beans/118.shtml" target="_blank">falafel</a>. The things in it are easy to find (meaning: I can get everything in my little backwoods town grocery mart) and it's pretty easy to put together. Give it a try.
 

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"Casbah" makes a great dried falafel mix you 'just add water' to and fry up. It's real good, that's the one I buy. Less than 2$.
 

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I made mrfalafel's recipe (posted by Loki) this morning, and I am in love! I had it for breakfast and lunch - forget the pita bread and sauce and stuff - just consume voraciously! I keep cumin seeds and coriander pods in my spice rack and roasted and ground them myself - which probably made a difference. I just love how textured and aromatic these things are - not at all like some of the brick-hard sawdusty things I have gotten from restaurants.<br><br><br><br>
A couple notes: it got sort of messy making this. I'm the kind of cook who puts my hands in everything. So before I was done, every surface within three feet had little bits of uncooked falafel clinging to it. My inner child was delighted, but those with lots of Virgo planets should probably brace themselves before beginning.<br><br><br><br>
Also, I was hypersensitive to the warning not to blend the chickpeas too much - my stuff was very coarse and wanted to fall apart before it ever hit the oil. If this happens, just blend some of it again to get it finer and more pasty. You can always blend more, but you can't unblend if you overdo. And - this is important - the frying creates a crispy coat that holds it all together. So some of the pieces that looked like miserable messes when they went into the oil came out as beautiful nuggets. Hot oil is better at making patties than your hands are - relax!<br><br><br><br>
Blessings, Tom
 

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Haha, I also tried the recipe Loki posted (my first time ever experiencing this falafel greatness!), and couldn't get the patties to stay together when I fried them... so I basically made scrambled falafel! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> I think I screwed a couple things up (obviously!), I'm just not sure what. Oh well, tasted good all the same! (though I'm not sure what falafel's ACTUALLY supposed to taste like, but hey, it's good <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">)
 

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Hi!<br><br><br><br>
I felt compelled to bump this thread back to the top of the board. I made mrfalafel's falafel again tonight - even resisted to impulse to eat it all with nothing to go with it. I made the lemon-tahini sauce (fairly thin) and mixed it with diced heirloom tomatoes. Falafel patties go into pita pockets, tomato/sauce mixture goes in after them. Blissful. Simply blissful.<br><br><br><br>
In fact, I think the moderators should pin this thread to the top of the board, so that everyone can be reminded to make falafel.<br><br><br><br>
At any moment, ecstasy is only 25 hours away, if you make it happen.<br><br><br><br>
Blessings, Tom
 

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I tried falafel for the first time the other night -- like Bethanie and her daughter, we loved it!!! Loki was right all along....<br><br><br><br>
I used a mix, I don't know the brand offhand but it was something imported. Very easy to make: add water, form into balls, fry for two minutes. We ate it with a simple lettuce-tomato-onion salad and Green Goddess dressing. (Didn't have any pitas on hand.) Good stuff, I can't wait to make it again. And I <i>will</i> get around to trying one of the homemade recipes ... it can only be better, I imagine.<br><br><br><br>
Some mini falafel-balls might be nice on a vegan hors d'ouevre tray ... I even liked them cold the next day. Hmm, spiked on a toothpick with some veggies, and a few dipping sauces on the side?
 
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