Difference between revisions of "Fail Safe Falafels"
RealRecipes (talk | contribs) m (Text replace - "]] ==References== <references/>" to "]]") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 12: | Line 12: | ||
* 2-3 tablespoon of [[flour]] | * 2-3 tablespoon of [[flour]] | ||
* 1 tablespoon [[baking soda]] | * 1 tablespoon [[baking soda]] | ||
| − | == | + | == Procedures == |
* Soak the garbanzos overnight in [[water]] (at least 12 hours, I usually wait 24). When ready to prepare, drain them and put them through a food grinder with the [[Onion]], [[Potato]] and [[garlic]]. Add the seasoning and [[flour]], mix and let sit for about 2-3 hours. | * Soak the garbanzos overnight in [[water]] (at least 12 hours, I usually wait 24). When ready to prepare, drain them and put them through a food grinder with the [[Onion]], [[Potato]] and [[garlic]]. Add the seasoning and [[flour]], mix and let sit for about 2-3 hours. | ||
Latest revision as of 16:36, 16 July 2012
Description
'
Ingredients
- 1 lb bag of garbanzos* (Goya brand is what I use)
- 2 medium potatoes, peeled
- 1 medium Onion, peeled
- 2 cloves of garlic
- 1-2 tablespoon curry powder
- 1-2 tablespoon chili powder
- salt and pepper to taste
- 2-3 tablespoon of flour
- 1 tablespoon baking soda
Procedures
- Soak the garbanzos overnight in water (at least 12 hours, I usually wait 24). When ready to prepare, drain them and put them through a food grinder with the Onion, Potato and garlic. Add the seasoning and flour, mix and let sit for about 2-3 hours.
- When you are ready to deep fry, add the baking soda and mix again. Heat about 2-3 inches of canola oil in a deep, heavy frying pan to just below smoke point. Form mixture into patties about the size of a golf ball, flatten slightly, and place in the oil for about 2 minutes, turning a couple of times. Remove with slotted spoon and drain on paper.
- Serve on warm pita with whatever you like on your falafel.
