Recipes for houmous & falafels

kezlou

Yes Zippy you can shallow fry them, thats what i do normally do with them.
Not sure about making them in the oven, hmm will try that tomorrow. I will let you know how it goes

In the place where i used to work, we used to deep fry them in a big batch and serve them straight away. The falafel used to be very popular. Used to be the only way to get them cooked fast and properly.

zippychick

Oh brill! I know gillian mckeith makes hers in the oven, but that doesn't mean they taste good!:rotfl:

jackieglasgow

They are a bit dry cooked in the oven, but if I do do them (never fails to make me laugh) like that, I have them with some sort of sauce on the side, or roasted veg, otherwise your tongue sticks to the roof of your mouth! I usually shallow fry, in very little oil.

Gigervamp

Falafel is a very good veggie substitute for the meat in a Sunday roast. They go really well with gravy and roast potatoes.

kezlou

Here's the results of the oven baked falafel as promised.

Well i tried the falafel in the oven and it was yummy but still quite dry.
In the end i tried two recipes one with egg and one with the oil.
The first batch i made with egg was far too dry and a needed plenty of mayo to be edible.
The second batch i made with vegetable oil (just substituted the egg, all the rest of the ingredients are the same to link jackieg posted earlier).
These were so much nicer and less dry than the egg ones, very moreish, even my OH went back for more.

zippychick

Thanks Kezlou - excellent report back!:j:D:A

Am i missing the mention of the egg? Hmm:o

kezlou wrote: »

Making some falafel burgers today, for tomorrow:-
450g chickpeas
2 tsp ground coriander powder
2 tsp ground cumin powder
2 small onions, finely chopped
4 cloves Garlic, finely chopped
1/2 tsp chilli powder (i prefer fresh chillies but this if for the kids)
1 handful of fresh Coriander chopped (optoinal)
2 tbs of chickpea flour or plain flour (to hold mixture together)
salt (to taste)
black pepper (to taste)

blend altogether and deep fry in very hot oil for 3 - 4mins till golden brown.
you can keep them over night in the fridge just cover with a tea towel of kitchen roll

claire21

anyone else done falafals that dont fall apart ?

radiohelen

I have only this pearl of wisdom... if you are making falafel DO NOT... I cannot emphasise this enough... DO NOT use tinned chick peas. They are already cooked and so too soft. The peas you get in the middle east are so fresh you can soak them overnight and then mash with a potato masher. The ones we get here are a bit older and drier and need a lot of soaking and processing. It's all about the texture man... get it right and you have falafel magic.