Falafel

Falafel - Fava Bean Fritters
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Claudia Roden: "The Book of Jewish Food"
 
These falafel are so much better than anything you can buy—very herby, spicy, and garlicky, crisp outside and very soft inside. And they are far
better made with the large variety of dried fava beans than with chickpeas,
which are generally used in Israel. Buy the beans already skinned, in Oriental and Indian stores. The secret to keeping the falafel from falling
apart in the frying oil is towel-dry the soaked and drained beans so that
the paste is not watery, and to blend them long in the food processor.
 
1 lb (500 grams) large skinless dried fava beans
A large bunch of flat-leafed parsley or coriander or a mixture of the two,
    finely chopped (1 cup)
8 scallions, finely chopped
Salt
1/4 teaspoon or more cayenne or chili pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
6 garlic cloves or to taste, crushed in a press
1 teaspoon baking powder
Vegetable oil for frying
 
Soak the beans for 24 hours. Drain, rinse, and drain well. Dry them a bit
on a tea towel or paper towels.
 
Chop the flat-leafed parsley (it should be dry) and scallions in the food
processor, then put them aside. Put the beans in the food processor and
blend to a smooth, soft paste. The longer you process the better. Add salt,
cayenne pepper, cumin, coriander, garlic, and baking powder and
continue to
process until the paste is very soft and holds well together. Add the flat-leafed parsley and scallions and blend very briefly—just enough to mix
them in. Allow the paste to rest for 1 hour.
 
Heat about 1 inch 2-1/2 cm) of oil in a pan to medium hot. Take small, walnut-sized lumps and make round flat cakes about 1-1/2 inches (4 cm) in
diameter, and deep-fry a few at a time. It is easier if you put the little
cakes on a plat and pus them in at the same time with a flexible spatula
(they are too soft to be picked up). (There is a contraption that you can
buy in Egypt and Israel which you can use to make them. You press some paste into a small cup and push it out.) The oil should be hot enough to
start with so that it sizzles as the falafel go in; then reduce the heat to
low. Fry until golden brown, turning over once. Lift out with a
slotted
spatula and drain on paper towels. Serve with an Israeli salad and hot pita
bread.
 
Variations
~~~~~~~~~~
- Before frying, sprinkle sesame seed on the plat and lay the uncooked   falafel on them, then sprinkle the tops  with more sesame seeds. - Use Chickpeas instead of fava beans for the more common Israeli version.

Source:

From: md3171@mclink.it Subject: Re: fallafel Date: 15 Nov 1999 00:00:00 GMT Message-ID: <382fd5ba.897933@news.mclink.it>Approved: rfcj-board@ring.vpop.net X-RFCJ-Info-1: Send submissions to rec.food.cuisine.jewish@moderators.isc.org References: X-RFCJ-Info-2: Send moderation policy queries to rfcj-mods@zorch.sf-bay.org X-RFCJ-Info-3: Send technical complaints to biow@ezmort.com Organization: MC-link The World On Line X-Robomod: STUMP, ichudov@algebra.com (Igor Chudov), C++/Perl/Unix Consulting X-Relay-IP: 206.117.147.5 X-Comment: Moderators do not necessarily agree or disagree with this article. X-Warning: Express permission of poster is required for re-posting. Newsgroups: rec.food.cuisine.jewish