As spoken prior, I am in city arranging my digital life in a manner that someone other than I can make sense of. My roommates have fled the city, so I have some freedom of culinary creativity.
I had originally considered doing black bean burgers, but whence I saw the hummus, olives, pita and harissa in the fridge, my mind went directly to the Mediterranean ..
I am sure many of my readers shall shake thier head in my rouge departure from a street food classic, but then again, see the url…
Falafel or felafe (/fəˈlɑːfəl/, /-ˈlæf-/; is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are laid over a bed of salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers).
Falafel is a common food eaten in the Middle East. The fritters are now found around the world as a replacement for meat and a form of street food.
Black Bean Falafel
- 1 can Black Beans Low Sodium, Rinsed, Drained, Dried
- 1/2 ea Red Onion Peeled, Diced
- 1 ea Jalapeno Pepper Washed, stemmed, seeded, diced
- 4 cloves garlic Peeled, minced
- 1 tsp Cumin Freshly toasted and ground
- 1 tsp Chili Powder Make your own
- 1 cup Cilanto Leaves and stems minced fine
- 1 tsp coriander
- 1 ea Lime Zest of
- Salt and Pepper to taste
- Oil for frying Canola / Neutral
- Take all from main group and mash to a stiff and grainy consistency. Pastry blender, fork, or food processor.
- Let this rest for a few minutes so flavors can meld (15 minutes)
- Use a # 40 disher or a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Since I am NOT going to deep fry these, I flatten the balls to ~1/2 inch thick.
- Add 1/2" of oil to a heavy cast iron skillet and heat over medium high heat
- As the oil shimmers, slip the falafel in and cook until golden brown, ~ 1-2 minutes per side. Remove to a draining rig
Be the first to write a comment.
You must be logged in to post a comment.