How do you make falafel the Egyptian way?

Answer 1

Ingredients:
* 2 cups broken beans (foul madshoosh)
* 1/2 cup finely chopped parsley
* 1/4 cup finely chopped coriander
* 1/4 cup finely chopped dill
* 1 cup finely chopped green onions
* 1/2 cup finely chopped onion (1 small onion)
* 2 tb finely chopped garlic
* 1 1/2 - 2 tsp salt, or to taste
* 1/2 tsp pepper, or to taste
* 1 tsp dry coriander powder
* chili powder (optional)
* sesame seeds
* oil for frying

Instructions:
Place the beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days.

Wash the greens and dry well, this makes them easier to chop. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup.

Wash the green onions and chop both the white onion part and the green stem. Chop the onion and garlic.

Drain the beans and grind very fine. If you are grinding the beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the beans in a bowl and set aside. Add the greens, onions and garlic to the processor, blend well. Add the mashed beans to the processor and process until the mixture looks green.

Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended. Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator.

Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.

To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain.

Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.

Answer 2

buy the mix and follow the directions. it can be found in the ethnic area or foreign area of the grocery store. the directions and suggestion are put there on how to make it the original egyptian way. also you want to buy tahini sauce not included the the falafel material.

Answer 3

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
Salt
Pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil until golden brown (5-7 minutes).

Serve hot.

You can serve pita bread with it. Heres a recipe for pita bread; or could just bu it.

Pita Bread Pockets
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes.When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

P.S. Pita bread can be stored in the frezzer for a month...but make sure you use freezer bags.