FALAFEL WITH A TWIST
Falafels are typical vegetarian fare in Middle Eastern homes, especially in countries such as Israel and Egypt. It is also widely available in Europe and North America where ever you have a Middle Eastern restaurant or eatery. The twist in this recipe is the filling that goes into making the falafels and the toppings as well. Usually it is coleslaw as the salad of choice, but I find the broccoli slaw makes for a prettier and crunchier salad topping. Just a note: when cutting the pitas in half, there is no vertical or horizontal as it is round. But each half is supposed to create a pocket for the falafel balls and salad to go inside.
Provided by Studentchef
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes.
- In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary (I say this as in my first attempt to create this I added another heaping tablespoon of breadcrumbs).
- Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready.
- Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches.
- Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make), take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls.
- In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots, (this can be done in a food processer, where you pulse 2 or 3 times for 2 seconds each. They should not be finely minced as this is how I like my carrots grated for carrot cake.
- Serve when ready.
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rajih afendi
[email protected]These falafel were a bit more work to make than I expected, but they were totally worth it. The roasted red peppers and feta cheese gave them a really unique and delicious flavor. I served them with the tahini sauce and some pita bread, and it was a
Bellonia Wubbeling
[email protected]I'm not sure what I was expecting, but these falafel definitely exceeded my expectations. They were crispy, flavorful, and incredibly addictive. I ate them all in one sitting! I'll definitely be making these again.
Aleck Chindove
[email protected]These falafel were delicious! The roasted red peppers and feta cheese added a unique twist that I really enjoyed. They were crispy on the outside and fluffy on the inside, and the flavors were perfectly balanced. I served them with the tahini sauce a
Binod sunar
[email protected]I'm always on the lookout for new and exciting falafel recipes, and this one definitely caught my eye. The roasted red peppers and feta cheese sounded like a winning combination, and I wasn't disappointed. These falafel were crispy on the outside and
Brian Adams
[email protected]These falafel were a bit more work to make than I expected, but they were totally worth it. The roasted red peppers and feta cheese gave them a really unique and delicious flavor. I served them with the tahini sauce and some pita bread, and it was a
Yawar Ali
[email protected]I'm not a huge fan of falafel, but I thought I'd give this recipe a try since it had such good reviews. I'm so glad I did! These falafel were crispy, flavorful, and incredibly addictive. I ate them all in one sitting! I'll definitely be making these
Muyodi Ronald
[email protected]These falafel were delicious! I loved the unique twist of adding roasted red peppers and feta cheese. They were crispy on the outside and fluffy on the inside, and the flavors were perfectly balanced. I served them with the tahini sauce and some pita
Asad Ali Hashmi
[email protected]I'm always on the lookout for new and exciting falafel recipes, and this one definitely caught my eye. The roasted red peppers and feta cheese sounded like a winning combination, and I wasn't disappointed. These falafel were crispy on the outside and
Suny Das
[email protected]These falafel were a bit more work to make than I expected, but they were totally worth it. The roasted red peppers and feta cheese gave them a really unique and delicious flavor. I served them with the tahini sauce and some pita bread, and it was a
Sebo Hussein
[email protected]I'm not a big fan of falafel, but I thought I'd give this recipe a try since it had such good reviews. I'm so glad I did! These falafel were crispy, flavorful, and incredibly addictive. I ate them all in one sitting! I'll definitely be making these a
Pawan Rathour
[email protected]These falafel were amazing! I loved the crispy outer layer and the soft, flavorful interior. The roasted red peppers and feta cheese added a nice touch of sweetness and tanginess. I served them with the tahini sauce and some pita bread, and it was a
Rajib Sarkar
[email protected]I'm always looking for new and exciting ways to make falafel, and this recipe definitely delivered. The roasted red peppers and feta cheese added a delicious depth of flavor, and the tahini sauce was the perfect finishing touch. I'll definitely be ma
Priyanka Jha
[email protected]These falafel were a hit at my last party! Everyone loved the unique twist of adding roasted red peppers and feta cheese. They were crispy on the outside and fluffy on the inside, and the flavors were perfectly balanced. I'll definitely be making the