Hi, does anyone make their own falafel? Recipe? Or can you buy a mix in the supermarket? Also, can it be shallow fried rather than deep-fried?

Thanks!

04redsox - 2013-08-21 14:11:00

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cookessentials - 2013-08-21 14:27:00

thanks, cooke, good to know they can be shallow fried. Is your tub a paste that you shape, or pre-formed, or frozen? I'm a dumb provincial who doesn't even know what Moore Wilson is (hangs head in shame)

04redsox - 2013-08-21 14:30:00

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cookessentials - 2013-08-21 14:33:00

do many people make it out of dried broad beans?

mottly - 2013-08-21 14:34:00

Thanks (again) for that. I have my "town day" tomorrow in Oamaru and will have a look around. I may google for recipes, but the TM friends are so much better!

*Snap* I don't know them, but I'm 40km out of Kurow in the wop-wops (1 1/4 hour drive to town so hence go every 3 weeks) So need to be self-sufficient when the falafel craving strikes!

Edited by 04redsox at 2:38 pm, Wed 21 Aug

04redsox - 2013-08-21 14:35:00

I use a recipe from here (sorry, don't have the name), and either shallow fry or bake. Don't eat them myself but the vege recipient seems to like them done either way. Here's my abbreviated version of the originally posted recipe:

1 can chickpeas drained, 1 med finely chopped onion, 1 tbsp minced garlic, 2 tbsp chopped parsley, 1 tsp coriander, 3/4 tsp cumin, 1/2 tsp salt, 2 tbsp flour, 1/2 tsp baking powder.

Mash or whizz chickpeas in food processor. Add ingreds to make a thick paste. Roll into balls, flatten slightly, shallow fry till golden or brush/spray with oil and oven bake 200C 15-20 mins.

kaddiew - 2013-08-21 14:37:00

YUMMY!!! thank you thank you thank you kaddiew!

04redsox - 2013-08-21 14:39:00

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cookessentials - 2013-08-21 14:40:00

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cookessentials - 2013-08-21 14:42:00

Wow, thanks again...

04redsox - 2013-08-21 14:43:00

I also sometimes cook up triple or quadruple the recipe, free-flow freeze them and store them in ziplock bags in the freezer. They reheat really well in a hot oven. : )

Edited by kaddiew at 2:44 pm, Wed 21 Aug

kaddiew - 2013-08-21 14:43:00

Excellent! that would be perfect for me. thanks for taking the time to help me out, you guys. I really appreciate it.

04redsox - 2013-08-21 14:47:00

made these ones for lunch, really yummy
Michael Van de Elzen''s recipe
http://www.foodinaminute.co.nz/Recipes/Mike-s-4-Bean-Falafel
s-with-Roasted-Garlic-Yoghurt-Parsley-Salad

pam.delilah - 2013-08-21 20:00:00

I make up heaps at a time and freeze in small one meal portions. Usually cook a kilo of chickpeas at once.

lilyfield - 2013-08-21 20:34:00

I prefer felafel made by soaking chickpeas and then mixing in a food processor with other ingredients rather than using a can.

frances1266 - 2013-08-21 21:40:00

i know chickpeas is the israel version, and i think broad beans more another part of middle east, i alaways make mine, fell in love with them in the uk and then again in israel

motorbo - 2013-08-22 00:53:00

Like frances I also prefer to use raw chickpeas. Here's my recipe ...

1 cup chickpeas soaked over night. (soak in a big pot of water)
1 large onion
4-6 cloves garlic
1 cup parsley
1/4 c packed mint leaves
2 tsp ground cumin
1 tsp salt
1/2 tsp cayenne pepper or ground chilli
1/2 tsp baking soda
Optional extras - sometimes I add 1/2 tsp sumac. A Tblspn or 2 of Dukkah adds some nice flavour & texture too.

Chop onion finely in a food processor. Chop garlic, parsley & mint in the food processor with the onion. Remove from processor.
Process the soaked chickpeas until they are fine like ground almonds. Coarsely ground peas will not stick together during cooking. Add the remaining ingredients then the chopped herb mix & mix well.

Roll tsp size balls of the falafel mix and shallow fry about 6 at a time on a medium heat for 3-4 mins, turning once when the bottom is brown. Drain on paper towels.
I usually cook 1 first then taste & adjust seasoning before cooking the rest.

winnie231 - 2013-08-22 06:18:00

This is a nice gluten-free one: http://www.beardandbonnet.com/?p=1291

drsr - 2013-08-22 06:29:00

Hi everyone, thanks for the other recipes and suggestions, including the ones using dried chickpeas. You are all stars!

04redsox - 2013-08-23 08:38:00

marvellous variety of versions here

bev00 - 2014-08-23 23:24:00

frances1266 wrote:

I prefer felafel made by soaking chickpeas and then mixing in a food processor with other ingredients rather than using a can.

Yep, I too prefer mine with soaked, raw chickpeas rather than precooked chickpeas. The texture is better. I also mince them with my handmincer rather than a food processor because they come out more even in texture.

dk33 - 2014-08-25 19:55:00

If you like the broad bean one there is a mix you can buy already made up in a tub at the supermarket. I haven't bought for a while but used to be in the chilled section near the hummus. Really tasty and you can make whatever size balls/patties you want from the mix.

tigerlilly16 - 2014-08-26 16:35:00

nom nom ..

bev00 - 2015-08-27 01:30:00

winnie231 wrote:

Like frances I also prefer to use raw chickpeas. Here's my recipe ...

1 cup chickpeas soaked over night. (soak in a big pot of water)
1 large onion
4-6 cloves garlic
1 cup parsley
1/4 c packed mint leaves
2 tsp ground cumin
1 tsp salt
1/2 tsp cayenne pepper or ground chilli
1/2 tsp baking soda
Optional extras - sometimes I add 1/2 tsp sumac. A Tblspn or 2 of Dukkah adds some nice flavour & texture too.

Chop onion finely in a food processor. Chop garlic, parsley & mint in the food processor with the onion. Remove from processor.
Process the soaked chickpeas until they are fine like ground almonds. Coarsely ground peas will not stick together during cooking. Add the remaining ingredients then the chopped herb mix & mix well.

Roll tsp size balls of the falafel mix and shallow fry about 6 at a time on a medium heat for 3-4 mins, turning once when the bottom is brown. Drain on paper towels.
I usually cook 1 first then taste & adjust seasoning before cooking the rest.

Pretty much what I do too, the premade ones just don't cut it in my opinion.

beaker59 - 2015-08-28 19:30:00

kaddiew wrote:

I use a recipe from here (sorry, don't have the name), and either shallow fry or bake. Don't eat them myself but the vege recipient seems to like them done either way. Here's my abbreviated version of the originally posted recipe:

1 can chickpeas drained, 1 med finely chopped onion, 1 tbsp minced garlic, 2 tbsp chopped parsley, 1 tsp coriander, 3/4 tsp cumin, 1/2 tsp salt, 2 tbsp flour, 1/2 tsp baking powder.

Mash or whizz chickpeas in food processor. Add ingreds to make a thick paste. Roll into balls, flatten slightly, shallow fry till golden or brush/spray with oil and oven bake 200C 15-20 mins.

Ohhhh will do this

I just love this board..................

awoftam - 2015-08-28 20:13:00

i make my own and my recipe is an authentic israeli recipe....and its a million times better done from dried chickpeas....dont use canned...canned is okish for hummus ...reminds me to soak some for tomorrow :)

motorbo - 2015-08-29 16:50:00

kaddiew wrote:

I use a recipe from here (sorry, don't have the name), and either shallow fry or bake. Don't eat them myself but the vege recipient seems to like them done either way. Here's my abbreviated version of the originally posted recipe:

1 can chickpeas drained, 1 med finely chopped onion, 1 tbsp minced garlic, 2 tbsp chopped parsley, 1 tsp coriander, 3/4 tsp cumin, 1/2 tsp salt, 2 tbsp flour, 1/2 tsp baking powder.

Mash or whizz chickpeas in food processor. Add ingreds to make a thick paste. Roll into balls, flatten slightly, shallow fry till golden or brush/spray with oil and oven bake 200C 15-20 mins.

Yum, thanks! I didn't know I would be having falafels for tea until I read this post!

racheee - 2015-09-01 16:01:00

1 can chickpeas
1 can beans (kidney or cannellini)
Garlic
Onion
Oil
Salt & pepper
Mint & parsley or other fresh herbs

Munch together in the food processor. Adding enough oil so that it all combines. Then chuck in a tablespoon or two of flour til it's thick.

Roll into balls and bake at 180.

twelve12 - 2015-09-02 08:36:00

bump

bev00 - 2016-09-01 22:25:00

BUMP

bev00 - 2017-09-02 00:13:00

and again

bev00 - 2018-08-31 00:27:00

This is my quick, tasty and easy (ready in minutes) recipe....
I always have the ingredients in the pantry.....

Mixed Bean Falafels

300 gm can Craigs chickpeas (well drained)
425 gm can Craigs four bean mix (well drained)
½ cup chopped fresh parsley
3-4 cloves garlic, peeled and crushed
1 onion, peeled and chopped
1 teaspn cumin 2 teaspn gr coriander
3 Tablspn flour salt and pepper to season
oil to fry in

Put all ingredients except oil into a food processor, pulse to a smooth paste. Take tablespoon lots of mixture, roll into balls, flatten. Heat the oil, cook the bean patties for about 5 mins on each side over moderate heat, until golden.

Serve with mint and yoghurt sauce(tzatziki)

autumnwinds - 2018-08-31 12:47:00

** bump **

autumnwinds - 2019-08-19 23:46:00

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dalkemade - 2019-08-21 17:53:00