Middle-Easterners!! (19 Viewers)
- Thread starter Layce Erayce
- Start date
Falafel Recipe:
3/4 cup dried chickpeas
1 large onion, coarsely chopped
2 garlic cloves, coarsely chopped
4 tablespoons coarsely chopped parsley
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
½ teaspoon baking powder
Salt and ground black pepper
Oil for deep frying
pita bread, salad and yogurt, to serve
(Serves 4)
Put the chickpeas in a bowl with plenty of cold water. Let soak overnight.
Drain the chickpeas and cover with water in a pan. Bring to a boil. Boil rapidly for 10 minutes. Reduce heat and let simmer until soft, which usually takes about 1 hour. Drain.
Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until the mixture thickens and forms a paste.
Shape the mixture into walnut-size balls and flatten them slightly. In a deep pan, heat 2 inches oil until a little of the mixture sizzles on the surface when added. Fry the Falafel in batches until golden. Drain on paper towels and keep hot while frying the remainder. Serve warm, in pita bread, with salad and yogurt.
3/4 cup dried chickpeas
1 large onion, coarsely chopped
2 garlic cloves, coarsely chopped
4 tablespoons coarsely chopped parsley
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
½ teaspoon baking powder
Salt and ground black pepper
Oil for deep frying
pita bread, salad and yogurt, to serve
(Serves 4)
Put the chickpeas in a bowl with plenty of cold water. Let soak overnight.
Drain the chickpeas and cover with water in a pan. Bring to a boil. Boil rapidly for 10 minutes. Reduce heat and let simmer until soft, which usually takes about 1 hour. Drain.
Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until the mixture thickens and forms a paste.
Shape the mixture into walnut-size balls and flatten them slightly. In a deep pan, heat 2 inches oil until a little of the mixture sizzles on the surface when added. Fry the Falafel in batches until golden. Drain on paper towels and keep hot while frying the remainder. Serve warm, in pita bread, with salad and yogurt.
Beh, 95% in the Middle-East! The language thing I understand, that's a difference indeed. But furthermore, they are a mainly muslim country, their culture resembles those of many Arab countries and they apparently eat the same food (either that or they only imported Arab food 
). Hence I would put the in the category "Arab". But that's just me of course!
). Hence I would put the in the category "Arab". But that's just me of course!
++ [ originally posted by Erik ] ++
Beh, 95% in the Middle-East! The language thing I understand, that's a difference indeed . But furthermore, they are a mainly muslim country, their culture resembles those of many Arab countries and they apparently eat the same food (either that or they only imported Arab food). Hence I would put the in the category "Arab". But that's just me of course!
Beh, 95% in the Middle-East! The language thing I understand, that's a difference indeed . But furthermore, they are a mainly muslim country, their culture resembles those of many Arab countries and they apparently eat the same food (either that or they only imported Arab food
). Hence I would put the in the category "Arab". But that's just me of course!