benazir's blog

Falafal

Actually I have used the falafal mix by zayed and made it according to package directions. There are a couple of other ways you can do it too via the 1 can of and or of fava beans or chickpeas drained. This may be too salty but for those that have high blood pressure or just want to cut down on salt for health reasons that you may want to use a cup of dried fava beans and or chickpeas that has been pressure cooked for 30 minutes and repeat for another 30 minutes and drain both of them and put the drained beans in a food processor.

For the dried beans you will need 1 quart or 1 liter of water before you pressure cook them. Add 1 1/2 cup of bulgar to a bowl and 1 liter or 1 quart of water and let soak for an hour to overnight in the refridgerator. After you grind the beans then rough chop 1 onion or shallot and put it in the food processor and grind with 2 pinches of parsley. Also I forgot to say and I apologize for not saying before cooking the dried beans that you have to soak them for 1 hour with a pinch of baking soda. This will help cut down on the gas by softening the cellulose which is the outer part of the beans. Then you rinse these beans before you put them in the instant pot to pressure cook.

Add 2 cloves of garlic and grind again. Remove to large mixing bowl scraping the bits of ground up bean mixture out of the food processor bowl. Add 1 pinch of sumac. Add 1 pinch each of black peppercorns, cumin seeds, coriander seeds, 4 allspice berries, a small piece of cinnamin stick and grind then add to bean mixture.

Add 1 pinch of either pink salt, kosher salt, or sea salt, 1 pinch of white and or black sesame seeds dry roasted and the soaked bulgar wheat and mix. Combine and do not worry if it is just a little soupy. It will firm up as it is sitting. Just let it sit for 2 hours and it will be fine. Make sure it is the same type of bulgar that you use for tabouleh.

In a very hot wok add 1/2 cup of either grapeseed oil, sunflower oil, or avocado oil and let get very hot. Dampen your hands and take a piece of the falafal mixture that is ping pong ball size and form it in to a ball. Gently place the balls in to hot oil and take a pair of tongs and carefully roll it around until the whole entire falafal ball is brown all over. Take out and place on a paper towel lined plate and repeat until there are no more falafal balls to be made. Remember to keep them small enough where they can be handled easily.

Serve the falafal in pocket pita with 1 tsp of tahini and either sombal or harissa on top along with a tiny bit of yogurt. you can have it with sliced tomato and shredded lettuce too. You can omit the sombal and harrisa if you do not like spicy food.

Actually I think that is about it until you want to add some other kind of sauce with this delectable falafals. It is made of beans like pakora and it will upset your stomach if eaten too many, so be careful. Shawarma sauces can also be used for falafal too. By the way they both are very delicous too.

← Back