Falafel Hash And Baba Ganoush Dip Recipes
AUTHENTIC FALAFELS
These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.
Provided by Kathleen Woods Rubino
Categories Appetizers and Snacks Beans and Peas
Time 9h40m
Yield 6
Number Of Ingredients 14
Steps:
- Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
- Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
- Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
- Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 20.8 g, Fat 17.7 g, Fiber 5.9 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 582.4 mg, Sugar 3.7 g
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