Originally posted by marzsit
Originally posted by saeed1r
guys ever try making it from scratch, i mean completely, just give me a day or two and i will post the recipe, no pre-made hocus pocus, everything from scratch and i know it is very simple, having a blender helps. i will post as soon as i get the recipe from the sis in law, she makes it very well, in fact she made it in pakistan, and pakistan is far away from falafels , beleive me.
garbanzo/chickpeas cook in 45 minutes in a pressure cooker. i usually don't soak them, but some people do. supposedly, it makes them less "gassy". without a pressure cooker, they take about 1-1/2 hours on the stovetop.
I have a recipe given to me by friends from Jordan, it by far makes the best falafel I have ever had. The chickpeas are NOT cook at all, rather they are soaked for a couple days in cold water. You have to change the water a couple times a day.
Off the top of my head.......
Michael and Shaden's Falafel
2 lbs of chickpeas (soaked as I said above)
Lots of parsley, and garlic, a little lemon juice, a bit of olive oil, one medium sized russet potato grated, a couple tablespoons of salt, a couple good pinches of cayenne, some tahini.....run this all through the Cuisinart until it's kinda ground up fine.
At this point you'll have a ton of Falafel, which is fine cuz it freezes perfectly.
Decide how many Falafels you are gonna make and freeze the rest. Just before you fry the Falafel's, depending on how many you've decided to make, add some baking powder (I can't tell you an exact measurement here, according to Shaden, she adds a teaspoon or so per batch)
Form the Falafel into golf ball sized balls and deep fry them until they are done. Michael says you have to smoosh them a bit before putting them in the pita! Add all the fixings you want and enjoy.
Oh yeah, almost forgot, do not add any baking powder to the Falafel that you freeze, add just before frying!