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Falafel recipes

nbermas Jan 11, 2008 10:52 AM

I want a recipes that tastes like NY and is green not brown, any ideas?

  1. scubadoo97 Jan 21, 2009 06:34 AM

    Hey, you have two of my photos on your site. The top and bottom photos are of my falafel and boy are they green.

    1. scubadoo97 Jan 11, 2008 02:53 PM

      Is this green enough? This was my first attempt at making them with soaked chickpeas and favas. I had tried unsuccessfully to use canned previously. The irony was that it happened to be St. Patrick's Day when I made them. I used a fair amount of parsley and cilantro.

      11 Replies
      1. re: scubadoo97
        nbermas Jan 11, 2008 04:52 PM

        scubadoo97: Thank you so much for the photos, you are the first to actual send me a photo of something. How did you do that? They look nice and yummy.

        1. re: nbermas
          scubadoo97 Jan 11, 2008 08:07 PM

          nbermas, I used this recipe as my guide but added cilantro. Between the green onion and the parsely adding the cilantro uped the green factor a bit.

          1/2 c dried peeled fava beans (Ful Majroosh)
          1/2 c dried chickpeas
          1 c chopped green onions
          2 T minced garlic
          1 T Cumin
          1 tsp Baking Powder
          2 tsp salt
          1 tsp Black pepper
          1 tsp hot chili powder (or to taste)
          1/2 c finely chopped parsley
          Oil for frying

          In a large bowl, soak the Fava beans and Chickpeas for 12 to 20 hours. They should be soft enough to eat without cooking but still crunchy. Drain the beans and try to get as much water out of them as possible.

          In a food processor chop the beans till very fine

          Add all the remaining ingredients to the food processor and process to a nice coarse paste. To test, take a piece and squeeze it in your palm. It should stay together and not crumble much. If you think the mixture is too dry, add a few teaspoons cold water while the processor is running

          Heat 2 inches (5cm) of oil in a pot and using the Falafel scoop, form the falafel into discs and drop directly into the oil. Fry on both sides till deep brown. Remove and drain on a rack. If you do not have a Falafel scoop use your hands to form the falafel into thick patties, they will come out just as good although a little uneven in shape.

          1. re: scubadoo97
            nbermas Jan 12, 2008 04:13 AM

            scubadoo97: Thanks for the recipe I will try it this week. Have a great weekend.

            1. re: scubadoo97
              fredamoon Jun 12, 2008 10:16 AM

              This sound excellent, and relatively easy. I'm wondering, though, if I can't wait 12-20 hours to soak the beans, is there a way to pull this off using canned chickpeas? I'd be willing to play with some ideas if anyone has suggestions. Thanks!

              1. re: fredamoon
                scubadoo97 Jun 12, 2008 10:31 AM

                Canned beans need a binder or they will fall apart. A little flour is needed and maybe some baking powder. If you put the dried chickpeas in water at night you can be ready the next morning or even evening to get the recipe going. It is really so easy to use dried why mess with the canned stuff. You will have to work to get the texture right. Why?

                1. re: fredamoon
                  jencounter Jun 12, 2008 10:45 AM

                  Having made them from canned beans, I'd like to recommend that you not bother - it just doesn't work well without a ton of binder and then they're too...bready or something. The problem with canned beans is that they are cooked, whereas if you use dried beans, they aren't cooked at all (until they're fried, of course).

                  Mine are green inside from the herbs (cilantro, flat leaf parsley and a bit of mint, too).

                  Good luck!

                  If you can't wait, the mix sold in the ethnic section is actually (imo, of course) better than any results I've had from canned beans.

                2. re: scubadoo97
                  tigerd Jun 12, 2008 01:26 PM

                  scubadoo, what is a Falafel scoop and where can I buy one?

                  1. re: tigerd
                    scubadoo97 Jun 12, 2008 03:00 PM

                    I don't have one but here is a place to buy one.


                    I searching this link I found two of my posted pictures used on their site. Too funny


                    1. re: scubadoo97
                      molumania Jun 18, 2008 04:15 AM

                      I bought the one from Jerusalem depot before and it's a very cheap low budget scoop and the balls just break with it. I was really happy with Madbuy. They have the whole sortiment of the ORIGINAL falafel makers here:


                      1. re: molumania
                        jen kalb Jan 21, 2009 06:31 AM

                        curious, who do these have an advantage over the cookie and other scoops we all have in our kitchens? not eager to add another tool to the stuffed drawer without a reason.

              2. re: scubadoo97
                Boccone Dolce Jan 21, 2009 03:10 AM

                Oooh those look good! I've only ever 'made' my own using the mix they sell near the couscous. I get whole wheat pita's, add fresh sliced tomato and make a cucumber sauce to top it with.

              3. Antilope Jan 11, 2008 12:13 PM

                With all the fresh cilantro and parsley, this one should be quite green. I've only tasted Falafel on the U.S. west coast, so I can speak to the NY taste.

                Granny's Falafel

                1. stellamystar Jan 11, 2008 12:12 PM

                  Well, I come from Chicago, not NY, but, I think the green color comes from the fresh herbs used in the dish. I don't make falafel at home because it's so good elsewhere. You are better off making it from scratch than a box mix for maximum green color. I would be interested in a recipe, too.

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