Dried falafel mix
Adrienne $
from the bulk section of the grocery store.) I already know how to make
falafel fresh, but I'd like to know the proportions of the ingredients in
the dry mix so that I could take it on camping trips, etc. Thanks!
Please reply to scully at localnet dot com; my reply address is a spam trap.
Adrienne
nige_the_vegan
Jeez, I can't believe I just wrote that~~~~ cringe!
mrfalafel
Dried falafel mix!!! Blasphemy!!
Here's the real deal:
(Makes about 18 patties)
1 cup dried chickpeas, soaked in 5 cups of water for 25 hours
1 teaspoons baking soda
1 teaspoon salt
1/2 cup very finely minced onion
2 tablespoons very finely minced parsley
1-teaspoon ground roasted cumin seeds
1 teaspoon ground coriander
2 cloves garlic, peeled and mashed to a pulp
Freshly ground pepper
1 tablespoon lemon juice
a pinch (or more) of cayenne pepper
Oil for frying
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.
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.
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.
Serve hot, with Tahini Dipping Sauce (tahini, water, garlic,
lemon juice. You may also tear open an end off a pita bread,
stuff in two falafel and some shredded lettuce and sliced
tomatoes, and then douse the stuffing with 2 tablespoons of
Tahini Dipping Sauce to make a Middle Eastern sandwich.
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JAID
> Dried falafel mix!!! Blasphemy!!
He was quick there. Bet you typed it with your eyes closed. Sounds
perfect too. I have ground and stuck in dried pomegranite as well at
times for a fantastic flavour. Though felafel is great straight. I am
not very familiar with the stylistic background maybe this is something
that does not get mucked around with too much what do you think?
Ian
mrfalafel
Falafel recipes are traditionally kept very secret and are
handed down through generations. Many different cultures have
their own variations as well. Falafels span greek, turkish,
palestinian, isrealli, & egyptian cultures as well as many
more. The variations are endless, but the basics are still
chickpeas, garlic, parsley and cumin. This is truly an ancient
food (requires no refrigeration) that is protien packed,
versatile and cheap, cheap, cheap.
As you may have guessed, I could go on and on about falafels all
day.
Hey, they don't call me MrFalafel for nothing.
Adrienne $
the grocery store, I want to know how to make a dry mix myself. I don't
like the store mix, but I like the convenience of it. Is there any way to
make decent falafel from a homemade mix? This is the recipe I'm looking
for.
Adrienne
scully at localnet dot com
--
Adrienne $
<2f14848d...@usw-ex0105-034.remarq.com>...
Ozma
<mrfalafe...@yahoo.com.invalid> wrote:
<snip!>
>Put 2 inches of oil in a wok or other utensil for deep frying
This looks like a marvellous recipe. I have one question, though,
that maybe you or someone else can answer. What do you do with all
the oil left over after the falafels are made? Can you store it
somehow until the next time you want to deep fry something (in my
case, this would be maybe once every three or four months). Can you
perhaps freeze your special falafel-frying oil and bring it out next
time? Does it taste good if you stir fry vegetables in small
quantities of it?
I'm hopelessly cheap, especially about expensive stuff like oil, and
have tried frying falafels like pancakes in limited oil--alak, it
doesn't work!
Ozma
Nikitta Riber
Ozma <oz...@umpire.com> did proclaim
that it would be a waste of recources to throw it out, so if anyone knows if
and how you can store it for the next time, it'd be appreciated. Also I've
never deepfried before - because of calories and lack of knowlegde of how to
do it, but I'd love to make my own fallafels (because I really like them,
and the frozen ones you buy and make in the owen isn't quite good and also
expensive) - so if someone has some good advice - (I do have a wok, maube I
can use that???) I'd greatly appreciate it.
--
Mvh. Nikitta -
atheist#1759 afda froupie#1416 non-REM-fan#4
Female Homo Sapien, with a gender-ambiguous name.
EAC - Spanker of theists
"There are naïve questions, tedious questions,
ill-phrased questions, questions put after
inadequate self-criticism.
But every question is a cry to understand the world.
There is no such a thing as a dumb question" - Carl Sagan
Dave Harrington
> I've thought the same my self, both because of the money, but also because
> that it would be a waste of recources to throw it out, so if anyone knows
if
> and how you can store it for the next time, it'd be appreciated. Also I've
> never deepfried before - because of calories and lack of knowlegde of how
to
> do it
I don't think it's advisable to keep reusing the oil, as I think this
increases the level of carcinogens in it. You could try shallow frying
stuff, which is harder as you risk it sticking to the pan, but will waste
less oil.
Lucee
Ozma <oz...@umpire.com> wrote in message
news:39330ba...@news.powersurfr.com...
> On Mon, 29 May 2000 00:06:39 -0700, mrfalafel
> <mrfalafe...@yahoo.com.invalid> wrote:
> This looks like a marvellous recipe. I have one question, though,
> that maybe you or someone else can answer. What do you do with all
> the oil left over after the falafels are made? Can you store it
> somehow until the next time you want to deep fry something (in my
> case, this would be maybe once every three or four months). Can you
> perhaps freeze your special falafel-frying oil and bring it out next
> time? Does it taste good if you stir fry vegetables in small
> quantities of it?
>
> I'm hopelessly cheap, especially about expensive stuff like oil, and
> have tried frying falafels like pancakes in limited oil--alak, it
> doesn't work!
>
> Ozma
Never tried it myself, as I don't deep-fry, but I do remember reading on
more than one occasion that it's fine to strain the used oil into a jar and
store to use again. I imagine the oil would take on the flavours of
whatever you had fried, though, so one wouldn't want to keep it for too
long. Also, some oils can become rancid after being exposed to heat/light,
so it might be an idea to do a little research on the vegetable oil with the
best keeping quality.
T5NF
Although falafel purists would probably not advise this, I bake mine instead of
frying. Saves oil & added fat calories.
Fritz
JAID
> Ozma <oz...@umpire.com> wrote:
> > ...Can you
> > perhaps freeze your special falafel-frying oil and bring it out next
> > time? Does it taste good if you stir fry vegetables in small
> > quantities of it?
I have been told (and I can't remember where it come from) that 2
re-heatings of oil is all that is healthy. If I have a lot of oil left
and it seems clear or appropriate for another go I may give it that and
have never had any problem but I would not use it more than that.
I don't understand the chemistry involved. bacteria does not sound
likely but was told that reheating distorts the composition of oil in
such a way as to eventually be dangerous to humans.
Be excellent if someone can post a definitive comment on this.
Ian
mrfalafel
<nik...@mail.tele.dk> wrote:
>
>Ozma <oz...@umpire.com> did proclaim
>> On Mon, 29 May 2000 00:06:39 -0700, mrfalafel
>> <mrfalafe...@yahoo.com.invalid> wrote:
>>
>>
>> >Put 2 inches of oil in a wok or other utensil for deep frying
>>
though,
>> that maybe you or someone else can answer. What do you do
with all
>> the oil left over after the falafels are made? Can you store
it
>> somehow until the next time you want to deep fry something
(in my
>> case, this would be maybe once every three or four months).
>> perhaps freeze your special falafel-frying oil and bring it
out next
>> time? Does it taste good if you stir fry vegetables in small
>> quantities of it?
>>
oil, and
>> have tried frying falafels like pancakes in limited oil--
alak, it
>> doesn't work!
>>
also because
>that it would be a waste of recources to throw it out, so if
anyone knows if
>and how you can store it for the next time, it'd be
appreciated. Also I've
>never deepfried before - because of calories and lack of
knowlegde of how to
like them,
>and the frozen ones you buy and make in the owen isn't quite
good and also
>expensive) - so if someone has some good advice - (I do have a
wok, maube I
>can use that???) I'd greatly appreciate it.
I fry mine in a wok, that way you use far less oil. Takes a bit
longer, though, as you can only cook a few at a time. You could
also double the batch, fry them all up, then freeze them. hat
way you get maximum oil usage.
mrfalafel
east.usenetserver.com>, "Adrienne $"
<scullyyours...@localnet.com> wrote:
>You see, what I want is not how to make falafel *from* the mix
you buy in
>the grocery store, I want to know how to make a dry mix
myself. I don't
>like the store mix, but I like the convenience of it. Is there
any way to
>make decent falafel from a homemade mix? This is the recipe
I'm looking
>for.
>
I've never seen a dry mix recipe for falafels. One could
experiment around with garam flour (chick pea flour) and dried
herbs and spices but I have a feeling that it would wind up
being more expensive than the store bought kind.