{"id":184,"date":"2019-10-30T17:51:37","date_gmt":"2019-10-30T17:51:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=184"},"modified":"2024-02-09T21:35:51","modified_gmt":"2024-02-09T21:35:51","slug":"home-made-falafel","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/home-made-falafel\/","title":{"rendered":"Home-made Falafel"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Home-made Falafel<\/span><\/h2>\n
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<\/span>Equipment<\/span><\/h3>
  • 4-quart saucepan with lid<\/div><\/li>
  • Food processor<\/div><\/li>
  • 12-inch cast iron skillet<\/div><\/li>
  • Thermometer<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1 1\/2<\/span> cups<\/span> dried chickpeas<\/span> about 11 ounces<\/span><\/li>
    • 1<\/span> bunch scallions<\/span> coarsely chopped<\/span><\/li>
    • 4<\/span> cloves<\/span> garlic<\/span> coarsely chopped<\/span><\/li>
    • 1\/4<\/span> cup<\/span> loosely packed fresh parsley leaves<\/span><\/li>
    • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
    • 2<\/span> tablespoons<\/span> freshly squeezed lemon juice<\/span><\/li>
    • 2<\/span> teaspoons<\/span> ground cumin<\/span><\/li>
    • 2<\/span> teaspoons<\/span> ground coriander<\/span><\/li>
    • 1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>
    • 1<\/span> teaspoon<\/span> baking powder<\/span><\/li>
    • 2<\/span> cups<\/span> vegetable oil<\/span> for frying<\/span><\/li><\/ul><\/div>

      <\/span>Optional, for serving:<\/span><\/h4>
      • Pita pockets<\/span> store-bought or homemade<\/span><\/li>
      • Yogurt or tzatziki<\/span><\/li>
      • Feta cheese<\/span><\/li>
      • Sliced cucumbers<\/span><\/li>
      • Shredded lettuce<\/span><\/li>
      • Chopped tomatoes<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Overnight soak: Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers. Drain.<\/div><\/li>
        • Quick soak: Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove the pan from the heat, cover, and set aside for 1 hour. Drain.<\/div><\/li>
        • Mix: Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.<\/div><\/li>
        • Process: Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped, 10 or 12 pulses.<\/div><\/li>
        • Add the baking powder: Sprinkle the baking powder over the mixture. Pulse the chickpeas again, scraping down the sides of the bowl as needed, until the mixture forms a ball when you squeeze it in your hand.<\/div><\/li>
        • Shape the falafel: Scoop the falafel into 2 tablespoon-sized balls (a small ice cream scoop works well for this) and place on a parchment paper-lined baking sheet.<\/div><\/li>
        • Heat the oil: Heat the oil in a 10-inch straight-sided skillet over medium-high heat until it reaches 350\u00b0F. (Pan-frying is typically too shallow to get an accurate temperature reading \u2014 a clip-on thermometer works well for this.)<\/div><\/li>
        • Fry: Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.<\/div><\/li>
        • Serve: Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce, tomatoes, feta cheese, and shredded lettuce.<\/div><\/li><\/ul><\/div><\/div>\n
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          <\/span>Notes<\/span><\/h3>
          Storage:<\/strong>\u00a0Falafel can be made up to 1 day in advance, and stored in a single layer in an airtight container in the fridge.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":181,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[136,246],"tags":[],"class_list":["post-184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-middle-eastern"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/10\/falafel.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=184"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":185,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/184\/revisions\/185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}