Monday, February 20, 2012

Deep Fried Falafel

I know, I know.  This is what, my third Falafel recipe?  But, this one is different.  I swear.  This time, I got brave and I fried the Falafel.  While this may not be the healthiest way to make anything it certain turned out to the best Falafel I have ever made or eaten, for that matter.  This time the Falefal balls did not seem so heavy.  I did not expect that they would be so light and delicate on the insides, especially given that they were deep fried.  Heck, I did not expect the recipe to turn out at all, as this is the first time I have ever deep fried, anything, ever.  Attempt to contain your shock.  Yes, I am from the South and I have never deep fried anything, EVER.  I should probably have to turn in my accent or something.  

I went into this largely blind, with only the barest of knowledge on how to deep fry.  Thankfully I used to religiously watch the Alton Brown show, Good Eats, or I would have completely lost.  I simply used a large saucepan, with the candy/frying thermometer attached to the side and off I went.  It is important to note that once your drop something into the oil the temperature of the oil drops (thanks Alton for explaining this), so you will need to give it a chance to come back up between batches. Once you got this down the most important thing is safety.  If you are using a gas range, watch the flame and for everyone watch the splatter.  Keep the kids out the kitchen and be prepared to clean the entire cooktop when you are done.  

The Ingredients
For the Inside
6 cups canned garbanzo beans, drained
1 red onion, diced
3 garlic cloves, crushed
3 1/2 ounces plain Panko bread crumbs
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper

For the Coating
1 egg, beaten
1 cup plain Panko bread crumbs

For the Frying
Enough oil to fill your sauce pan about 2 inches deep

The Cooking
Combine the garbanzo beans, onion, garlic cloves, 3 1/2 ounces plain Panko bread crumbs, cumin, coriander, turmeric, and cayenne pepper in a food processor.

Process for about 1 minute or until well combined

Transfer to a bowl and begin shaping them into walnut-sized balls

Walnut-sized Falafal balls patiently waiting to dropped into boiling hot oil.

Place the oil in a large saucepan and place the thermometer on the side of the pan were is can clearly be seen. Make sure it is where you want it, because once the oil is hot you are NOT going to be able to move it easily. Over medium heat, heat the oil to 350°.  

Place the beaten egg into a shallow dish, and roll each ball into the egg.  

Place 1 cup of plain Panko bread crumbs into at shallow dish and roll the already egg coated balls into the bread crumbs. 

A-ha!  The oil is up to 350° and it time to fry those balls.  

Fry the balls in small batches, about three at a time for 2 to 3 minutes.  Don't over fry your balls.  

Place the balls on some paper towels to soak up some the oil.  Serve them with flat bread and  Tzatziki sauce. 

Recipe Source: What's Cooking Vegetarian by Jenny Stacey

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1 comment:

  1. Oh boy, my husband would have loved to be eating at your house!! Falafel has become his most favorite meal. Sounds good!


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