ok guys I really need to get some facts clear here.
I am an Israeli and nobody in the whole world knows how to make better Falafel except for some friends of ours in New York *Falafel King :)
1: DO NOT COOK THE CHICKPEAS!!!
2: who is in a hurry can use canned beans but that is just baaaHH: !
3: it is ok to mix Fava Beans if u really can get the REAL HUGE so called FOOL instead of those little reddish beans I have seen on some people using--only the real fool can give the Falafel balls an extra BITE but I personally like pure chickpea Falafel because I like rather the taste of the whole Pita sandwich, salads pickles and Tahini mixed as 1 taste instead of having a strong Falafel herby taste--for those using any supermarket fava beans could might as well use yellow split peas, lentils or any similar Beans as cheap Volume. The first one who ever did it was just saving money but the Idea sounded interesting because Fava Beans are anyway famous in our Kitchen for the Hummus similar Paste called just like the bean=fool (with loads of Cumin)
ORIGINAL LEBANESE FALAFEL IS MADE LIKE THIS:
and don't copy Israeli Falafelias because most of them are cheaters and to save money and time, many of the little ones use only Chicken stock instead of all the other Herbs and spices. Chicken Stock also has a bit green parsley in it--perfecto for the pocket-thats a Falafel that looks yellow inside instead of shiny glowing green!
You need 1 KG dried Chickpeas
small hand full fresh coriander *about 5-6 stems depending on u
HUGE AMOUNT OF PARSLEY (ABOUT 3 LARGE BUNCHES)
4 LARGE ONIONS
SALT, CUMIN, NUTMEG
1. You soak chickpeas with a tiny little bicarb (soda) powder for 2- max 5 hours in a cool shady place--AND DO NOT USE HOT WATER--ONLY COLD
2. drain the chickpeas and (hand) Grind them TOGETHER WITH THE Onions AND FRESH HERBS--That colors the chickpeas really greeeen!!
This is the most important step--the mixed grinding of chickpeas parsley and coriander make the mix very green! please leave it chunky and DO NOT MAKE A FINE PUREE
3. You add on every KG Chickpeas 2-3 Cups of Cornflour *Gluten free
4. spices and then you mix it all together.
5. you heat up the oil to 160-170 Degrees *not max!! use 1 level before the max on your stove or hot plate or deep fryer.
6. Get yourself a REAL FALAFEL SCOOP on my website Madbuy
7. have a cup of water on the side to always wash out the scoop every 5-10th time to let next balls slip off better in the hot oil--but be careful with water close to the oil :O
8. well.... i guess thats where i need to show you how to bake a Pita and prepare fresh Tahini so get in touch :)
Edited by madbuy, 12 December 2007 - 12:50 PM.