My husband brought me back a falafel maker from his trip to Jordan. I love that he thought to bring me a kitchen gadget. He's the best and so is this falafel maker. No more tedious quenelle forming and lots of uniform fried nuggets in no time. Ty said the cooks in Jordan would pop falafel into oil super fast, spraying oil all over their hands, making 100 in the time I make 10. I go slow and methodical, like all my cooking.
my son always loads up his plate when we have falafel and veggies
My son loves falafel so this is one of our favorite nutritious and easy meals: hummus, sliced veggies (carrots, cucumber, peppers), falafel, and pita. Sometimes I'll make a little diced tomato, cucumber, yogurt salad to accompany.
I can't easily get prepared hummus here so I started making my own, which couldn't be easier and is super yum. I use the Cook's Illustrated recipe. I get the Tahini at Reformhaus on Renweg or at Jelmoli near the Mexican food section. For falafel, I just get the powdered mix, available at most health food stores. You add water, wait a few minutes, then fry it up - remember 360F is the proper oil temp for frying.
Hummus
Makes about 2 cups, serving 8 to 10
I can't easily get prepared hummus here so I started making my own, which couldn't be easier and is super yum. I use the Cook's Illustrated recipe. I get the Tahini at Reformhaus on Renweg or at Jelmoli near the Mexican food section. For falafel, I just get the powdered mix, available at most health food stores. You add water, wait a few minutes, then fry it up - remember 360F is the proper oil temp for frying.
Hummus
Makes about 2 cups, serving 8 to 10
(15 ounce) can chickpeas , drained and rinsed
1 medium clove garlic ,minced or pressed through a garlic press
3/4 teaspoon table salt
pinch cayenne pepper
3 tablespoons lemon juice , from 1 large lemon
1/4 cup tahini
1/4 cup virgin olive oil
1/4 cup water
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)
4 comments:
Your hummus recipe is almost identical to mine. It really is so much better when you make it yourself--I can never find hummus locally that tastes better than it.
I am going to look for a falafel maker...what a wonderful gift!
P.S. I like to put romaine lettuce, hummus, red peppers, and dried cherries or cranberries into pitas and then drizzle a little red wine vinegrette over the "stuff"- it makes an incredible meal. The sweetness/tartness of the cherries and the vinegar are a perfect compliment to the hummus. Just FYI.
Hi Rose - your cranberry & vinegar idea sounds great! I'll have to try that next time.
What is your falafel recipe? I'm still experimenting with different recipes and haven't found "the one" yet.
Hi. Sorry for the late reply. I've tried making my own falafel from scratch and it was not good. You have to grind up uncooked, soaked chickpeas and they didn't grind up fine enough and made the final product too crunchy. I might try again, but for now, I'm quite happy with the falafel mix from Coop. I find it best if you let it soak the full hour. And when forming the balls, use a very light hand so it isn't dense. Good luck.
- Tanya
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