Goldie Falafel - 30 pieces

Name: Goldie Falafel - 30 pieces
Cuisine: Middle Eastern
Ingredients: 1 tablespoon baking powder; .5 tablespoon kosher salt; 2 teaspoons ground cumin; 2 teaspoons ground turmeric; 1 pound dried chickpeas, soaked in water overnight and drained 450g; Big handful fresh parsley; Big handful fresh cilantro; 1 medium carrot, peeled and chopped; 1 small onion, chopped; 8 garlic cloves; 2 tablespoons cold water, plus more as needed; Canola oil, 3-4 cups for frying; 2 bunch scallions 170g cut into 5-6 pieces; 4 cups herbs (cilantro, parsley, or mint); 1 tsp ground coriander optional; 1 tsp cardamom optional; 1/4 tsp cayenne optional; 1/4 tsp ground black pepper optional

8 steps

Tip: put popcorn kernel in oil it pops at right temp. Make sure the oil comes back to 350 before doing each batch. Can overcrisp outside and undercook inside. Main recipe from p.30 "Israeli Soul" from Zahav restaurant. Makes ~30 pieces enough for 5-6 sandwiches. Note: I think this could have .5 Tbsp of salt (half of current)

Updated at: Sat, 30 Dec 2023 17:23:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories413.2 kcal (21%)

Total Fat15.8 g (23%)

Carbs54.6 g (21%)

Sugars9.7 g (11%)

Protein16.9 g (34%)

Sodium747.5 mg (37%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonbaking powder

½ tablespoonkosher salt

2 teaspoonsground cumin

2 teaspoonsground turmeric

1 pounddried chickpeas

soaked in water overnight and drained

fresh parsley

fresh cilantro

1carrot

medium, peeled and chopped

1onion

small, chopped

8garlic cloves

2 tablespoonswater

cold, plus more as needed

3 cupsCanola oil

for frying

170gscallions

cut into 5-6 pieces

4 cupsherbs

cilantro, parsley, or mint

1 tspground coriander

optional

1 tspcardamom

optional

¼ tspcayenne

optional

¼ tspground black pepper

optional

Instructions

Step 1

Mix baking powder, salt, cumin, turmeric, and other spices if using in a small bowl.

Step 2

Layer HALF ingredients in food processor in this order: chickpeas (3 cups each) fresh herbs, vegetables, garlic, & spices (2Tbsp & 1Tsp each). Repeat with remaining ingredients in same order.

Step 3

Add water and pulse until finely chopped and mixture holds together. (Add a bit more water and pulse if needed).

Step 4

Scoop batter into colander over large bowl to drain. Then, make the balls. Squeeze out the liquid as you make 1-inch balls. Set balls on plate.

Step 5

Heat a few inches (3-4 cups) of canola oil to 350F in large pot. Lower balls into hot oil and raise the heat to maintain the temperature.

Step 6

Fry in batches for 3-4 minutes (until falafel balls brown & crispy)

Step 7

Transfer balls to slotted spoon to paper-towel lined plate. Serve hot.

Step 8

Make sandwich w/ 2 falafel balls + salad + sauce (and repeat until pita is full).