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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Tzatziki and Feta Cheese Dip

This is my take on the traditional Greek Tzatziki sauce, which one commonly sees as a sauce for Gyros or Souvlaki.  Around the Veggie household we use a thicker Tzatziki sauce on Fallafel, however this dish is meant purely to be enjoyed as a dip for vegetables, crackers, pita chips or flatbread.  I started with my favorite 0% fat Fage Greek yogurt and added to it garlic, shredded cucumber, kefir, herbs, feta cheese and lemon juice. 

By now, you may have ascertained that I have an affinity for Greek yogurt, but this is really just the tip of iceberg when it comes to me and fermented dairy products.  I am also mad for kefir and buttermilk.  For those unaware, kefir is a fermented milk drink, not that dissimilar from the more American buttermilk. The fermenting of milk allowed for the easy transport of the product, thus allowing nomadic and agrarian people alike to have access to the protein of milk without worrying about spoilage. These items are the soul reason why I could never even partially be a vegan.  How can one live without yogurt, kefir or buttermilk?  Okay, most of you could live without kefir or buttermilk, but you don't know what you are missing.

Now for the disclaimer: As a selected blogger, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.

Ingredients

1 cucumber, peeled and grated

Raw minced garlic to taste

salt and pepper to taste

1 cup 0% fat Greek Yogurt

1/4 cup crumbled feta cheese

2 tablespoons kefir

1 teaspoon lemon juice

1 medium sprig of dill, leaves only

5 leaves of fresh oregano, minced finely

3 chives, minced finely



Grate the peeled cucumber into a small bowl.

To the cucumber, add the minced garlic.  I started with about three cloves worth of minced garlic, but I added another 2 cloves worth later.  It all depends on your personal taste. 

Add the 0% fat Greek-style yogurt

Stir to combine and then add the salt and pepper to taste.

Add the kefir and stir to combine.

Add the crumbled feta cheese and stir to combine.

Finely chop the herbs.  I find it easiest to chop a small leaf like oregano but rolling them into a tiny cigar-shape and then cutting them. 

Add the freshly chopped herbs and stir to combine. 

Add the lemon juice and stir to combine. Chill for at least 30 minutes before serving. 

Pineapple, Mango, Greek Yogurt Smoothie

Smoothies are often made in this house.  Let's face it, they are the healthy milk shake.  I love to keep frozen fruit on hand: strawberries, blueberries, pineapple, mango, whatever I can find.  As with most of my smoothies, I prefer to use frozen fruit as it alleviates the need to add to ice to the smoothie.  For sweetness I added some organic apple juice and some almond milk.  For creaminess,  I used 0% Fat Fage Yogurt.  This is where I inform you that, as a selected blogger, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway (look FCC, I did it in red!). Again, Fage did not require that I use their product and save for the legally mandated statement avoid I need not even mention their product, but I'm gonna mention it anyway, because I love Fage yogurt.  Honest and for true, I do. 

This recipe was inspired by a story someone told me about a trip they took to Greece.  This person and some friends had been on a tour of Crete and after a long day of sightseeing they were hot, and thirsty.  On their way back to ship (they were on a cruise of the Greek Isle) they came upon a man selling yogurt and fruit smoothies.  My friend chose the mango flavor and her description of how wonderful this drink was on that hot, tiring day has stayed with me over a decade.  The tang of the yogurt and mango was perfectly balanced with the sweet of the fresh fruit juices the vendor used to make his beverages.  Of course the chill from the frozen fruit was exactly what was needed to combat the heat of this summer-time Mediterranean location.  It truly must have been an amazing drink to transcend both time and translation.  I can only hope that I came close to re-creating it.  Even on this relatively cold November day, my youngest son was more than willing to sneak up behind his most beloved mother as she cleaned up the kitchen to steal this drink directly from it's photo shoot location.  Of course in doing so he became part a prop in the photo~more on that below:

Ingredients

1 cup frozen pineapple

1 cup frozen mango

1/2 cup organic apple juice

1/2 cup almond milk

1/2 cup 0% fat Greek-style yogurt

Place the frozen mangoes and pineapple into a blender.

Pour the apple juice into the blender. 

 Pour the almond milk into the blender.

 Last, but not least add the 0% fat Greek style yogurt.

Blend until completely incorporated and smooth.