Thursday, June 9, 2016
Falafel with Jalapeno!
So I've posted recipes for falafel on many occasions, and this is another variation. I used the traditional recipe and added extra cilantro and parsley and also a couple jalapeno peppers. The outcome--if I do say so myself--is delicious. I ate it over a salad with a cooling yogurt dressing. Anyhow, if you have a food processor making these tasty, crunchy, and healthy little nuggets are about as simple as it gets. I have a small and really inefficient food processor which was given to me ore than 20 years ago and I am still able to make these simply in my teeny home kitchen. Like most the recipes I post, this one is not carved in stone; it's more of a guide rather than a blueprint. Other than the chickpeas you really can add or delete whatever ingredients suit you. A printable recipe is listed below, but the method goes like this:
1. Soak chickpeas overnight.
2 Mix them with other ingredients.
3. Grind them in a food processor.
4. Pan-fry them.
Yup, it's that simple. And I bet you can't eat just one (or 4 or 5).
Falafel with Jalapeno
Makes about 2 dozen small patties
1 cup dried chickpeas
3 cups water
½ small onion, diced
1 bunch Italian parsley, washed and chopped
1 bunch cilantro, washed and chopped
3 cloves garlic, minced
2 jalapeno, seeded and minced
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon baking powder
4 tablespoons whole wheat flour
vegetable oil for pan-frying
Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute.
Drain the chickpeas and discard the water. Combine all of the ingredients in a bowl (except the oil, which is for cooking) and mix. Transfer to a food processor (in batches if necessary) and process until a mealy consistency. Cover and let rest for about 30 minutes.
Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through. Transfer to absorbent paper and serve with taratoor or tzatziki sauce.
And one final note. People often ask me if these cannot be baked rather than fried. And I always answer yes they can, but they would not be the same. They wouldn't be as crunchy crispy. There is, in fact, a chain of restaurants in NYC that specializes in falafel that is baked. They are tasty but not crispy. To prove a point I did a little experiment when I cooked [a half-batch] of these, and I've done this in the past. I measured the oil before and after frying and the amount missing (presumably absorbed into the food) was so negligible it is nearly un-measurable. I of course am not suggesting one to eat fried food everyday, but now and again I think is ok. If the oil is at temperature and clean not that much absorbs into the food. Anyhow, I am not in the medical field so I really do not speak on authority, these are just my observations and this is all that I will say on the subject.