Best 2 Falafel From Moosewood Cookbook Recipes

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Falafel from the Moosewood Cookbook is a popular dish made from chickpeas or fava beans, herbs, and spices. This classic recipe has been enjoyed by vegetarians and vegans for decades, and it can be found in the Moosewood Cookbook, a beloved collection of vegetarian recipes. The falafel mixture is typically shaped into balls and fried, resulting in a crispy exterior and a soft, flavorful interior. Served with tahini sauce, pita bread, and salad, falafel makes for a satisfying and nutritious meal.

Here are our top 2 tried and tested recipes!

FALAFEL FROM MOOSEWOOD COOKBOOK



Falafel from Moosewood Cookbook image

An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (recipe # 257413 is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.

Provided by Dans La Lune

Categories     Beans

Time 20m

Yield 20 falafel, 4-6 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans chickpeas, rinsed and drained
1/2 cup onion, minced
4 garlic cloves
2 teaspoons cumin (I usually add a bit more for stronger flavor)
1 teaspoon turmeric
1 teaspoon salt
3 dashes cayenne pepper
1/4 cup fresh parsley, chopped and packed
1/4 cup water
1 tablespoon lemon juice
1/3 cup flour
oil, for pan frying (I use olive oil which works great)

Steps:

  • Place all ingredients except flour in a food processor.
  • Blend until the consistency is uniform.
  • Thoroughly mix flour into the felafel batter with a spoon.
  • Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
  • Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
  • Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
  • Keep warm in a 300 degree oven if not serving immediately.
  • ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

Nutrition Facts : Calories 311.7, Fat 2.9, SaturatedFat 0.3, Sodium 1223.3, Carbohydrate 60.2, Fiber 10.4, Sugar 1.1, Protein 12.4

BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)



Baked Samosas (From the New Revised Edition Moosewood Cookbook) image

These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought.

Provided by GuarGum

Categories     Asian

Time 1h25m

Yield 15-16 samosas

Number Of Ingredients 14

2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or 1 cup yogurt
2 large potatoes (large fist size)
1 tablespoon butter
1 cup onion, finely minced
2 garlic cloves, minced
1 tablespoon ginger, finely grated
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups green peas, uncooked (fresh or thawed from frozen)
2 tablespoons lemon juice
cayenne

Steps:

  • Dough.
  • Mix the flour and salt together in a medium sized bowl.
  • Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
  • Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
  • Cover tightly and refrigerate until you are ready to assemble the samosas.
  • Filling.
  • Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
  • Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
  • Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
  • Cool for at least 15 minutes.
  • Assembly and baking.
  • Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
  • Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
  • Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
  • Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
  • Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
  • Place each samosa as it is made on the greased baking sheet.
  • Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
  • Serve within 15 minutes of baking with chutney or your favourite dipping sauce.

Nutrition Facts : Calories 146, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 222.5, Carbohydrate 28.9, Fiber 2.6, Sugar 2.6, Protein 4.7

Tips:

  • Use dried chickpeas: Dried chickpeas are cheaper and more nutritious than canned chickpeas. Just be sure to soak them overnight before using.
  • Don't over-process the chickpeas: The falafel should have a slightly coarse texture. If you over-process the chickpeas, the falafel will be too mushy.
  • Use fresh herbs: Fresh herbs add a lot of flavor to the falafel. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overcrowd the pan: When frying the falafel, don't overcrowd the pan. This will prevent the falafel from cooking evenly.
  • Serve the falafel with your favorite toppings: Falafel is delicious served with hummus, tahini sauce, tzatziki sauce, or your favorite salad dressing.

Conclusion:

Falafel is a delicious and healthy Middle Eastern dish that is perfect for a quick and easy meal. It is made with chickpeas, herbs, and spices, and can be served with a variety of toppings. Whether you are a vegetarian or meat-eater, falafel is a great option for a tasty and satisfying meal.

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