Hey hey good lookin'...whatcha got cookin'?

parmalee said:
A number of traditional falafel recipes--both fava and chickpea based ones--call for uncooked beans; rather, the beans simply undergo a prolonged pre-soak. Israelis do it this way, as do Lebanese, I believe. This can be tricky: under-soaking for obvious reasons, but over-soaking can make for some funky legumes. I tend towards al dente, with everything pretty much, but falafel made this way demands extra attentiveness.
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When i make falafels i soak the chickpeas for 9 houres at room temp an these below have been soakin for 8 hours so far.!!!
I change the soak water 3 times... an after the last time i will leave 'em in the fridge until im ready to make falafels tomorrow... then they will get 1 last rinse befor i process an cook 'em.!!!
 

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cluelusshusbund said:
When i make falafels i soak the chickpeas for 9 houres at room temp an these below have been soakin for 8 hours so far.!!!
I change the soak water 3 times... an after the last time i will leave 'em in the fridge until im ready to make falafels tomorrow... then they will get 1 last rinse befor i process an cook 'em.!!!
Click to expand...
ok... bought my chick peas and am giving it a go....
 
cluelusshusbund said:
No worries... we are here for you :)

My first bite i thout... kinda odd taste... an texture... an then after the second falafel i was hooked.!!!
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the recipe C/o Link provided by Wegs.
https://toriavey.com/toris-kitchen/falafel/#wprm-recipe-container-44549
FALAFEL
Description
Learn to make chickpea falafel the traditional way with multiple variations. Includes recipe, how to video and photo tutorial.

Ingredients
  • 1 lb dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted garlic cloves)
  • 1 1/2 tbsp flour or chickpea flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well
 
Quantum Quack said:
  • 1 lb dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted garlic cloves)
  • 1 1/2 tbsp flour or chickpea flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well
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That recipe shoud make delicious falafels... it looks like the recipe i got started wit... includin the pinch of cardamm... lol.!!!
Its prolly a little more dificult to get the mixture to stick together wit-out addin flour but i didnt want to change the texture any by addin it... so by trial an error i learned just how much to food process the mixture so it will still have a course texture an yet stick together good enuff to form patties that i fry in a skillet.!!!
Its also prolly easier to get 'em to stay stuck together by formin balls insted of patties an usin a deep fryer.!!!
Sounds like you'r on you way to some mighty fine eatin :)
 
Processin Finished.!!!

Processin%20Finished.......jpg


Dam near perfect texture -- Crunchy outside... an the inside is course... moist... non oily an not gluey.!!!

Falafel%20Texture.jpg
 
Mine didn't turn out anything like yours.. Tasty enough but could use a kick and at least double garlic...
Had problems getting the texture close and had to settle for lumpy...

.Deep fried and held together...
falfel1st.jpg
 
Quantum Quack said:
Mine didn't turn out anything like yours.. Tasty enough but could use a kick and at least double garlic...
Had problems getting the texture close and had to settle for lumpy...

.Deep fried and held together...
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Those look fantastic... an wit the recipe you used i woud love the taste.!!!
Accordin to the pic... what you call "lumpy" i call a coarse texture an thats the way i like 'em best.!!!

Ive adjusted the recipe a few times... addin more of this or more of that... but im back closer to the original which has a more delicate flavor... not overpowered by spices an thats the flavor i like best.!!!
I woud never make a sandwitch out of 'em... that woud cover up the subtle flavor i savor :eek:

I do sprinkle on a bit of lemon juice at times when im in a wild an crazy mood :tongue:

To add some punch wit-out changin the flavor i woud suggest increasin the cayenne pepper... but the bottom line you'r makin 'em grate an now you can play wit the recipe an make it you'r own.!!!
 
cluelusshusbund said:
Those look fantastic... an wit the recipe you used i woud love the taste.!!!
Accordin to the pic... what you call "lumpy" i call a coarse texture an thats the way i like 'em best.!!!

Ive adjusted the recipe a few times... addin more of this or more of that... but im back closer to the original which has a more delicate flavor... not overpowered by spices an thats the flavor i like best.!!!
I woud never make a sandwitch out of 'em... that woud cover up the subtle flavor i savor :eek:

I do sprinkle on a bit of lemon juice at times when im in a wild an crazy mood :tongue:

To add some punch wit-out changin the flavor i woud suggest increasin the cayenne pepper... but the bottom line you'r makin 'em grate an now you can play wit the recipe an make it you'r own.!!!
Click to expand...
Thanks. You are being more than generous...

Your pictures show me just how far I have to go.... :)

I have never enjoyed bought Falafel on it's own. Always needing salad and sauces. Perhaps because I had never really tasted real falafel.
I did learn heaps from this first attempt though and perhaps next time I will do a bit better.

Chick Peas have so much potential as a survival food. staple, or delicacy....
Thinking of mixing in some canned sardines, smoked salmon, anchovies etc... amazing potentials due to the chick peas neutral yet subtle flavor.
 
Quantum Quack said:
Thanks. You are being more than generous...
Click to expand...

Thanks... an O... how did you like the sesame seeds stuck to 'em.???

I had saved enuff processed "batter" to make 8 more falafels for supper... an for a test i added lemon juice... an increased the cayenne pepper... an it passed my test wit flyin colors an is now a part of my recipe.!!!
It added a punch an enhanced the flavor of the cardamom an coriander.!!!

Below is the recipe i now use.!!!

Soaked and drained Chickpeas from 1 pound of dried Chickpeas

4 oz. Fresh onion

1 Tbsp Dried Parsley

½ tsp Garlic powder

1 ¼ tsp Salt

1 tsp Cumin

½ tsp Coriander

1/16 tsp Cardamom

⅛ tsp Black Pepper

¾ tsp Cayenne Pepper

2 Tbsp Lemon Juice

1 Tbsp Olive Oil



 
cluelusshusbund said:
Thanks... an O... how did you like the sesame seeds stuck to 'em.???

I had saved enuff processed "batter" to make 8 more falafels for supper... an for a test i added lemon juice... an increased the cayenne pepper... an it passed my test wit flyin colors an is now a part of my recipe.!!!
It added a punch an enhanced the flavor of the cardamom an coriander.!!!

Below is the recipe i now use.!!!

Soaked and drained Chickpeas from 1 pound of dried Chickpeas

4 oz. Fresh onion

1 Tbsp Dried Parsley

½ tsp Garlic powder

1 ¼ tsp Salt

1 tsp Cumin

½ tsp Coriander

1/16 tsp Cardamom

⅛ tsp Black Pepper

¾ tsp Cayenne Pepper

2 Tbsp Lemon Juice

1 Tbsp Olive Oil
Click to expand...
Ah ha! The olive oil....:)
 
An easy healthy breakfast -

One slice Ezekiel bread (or a sprout/dense wheat bread)
Half avocado
1 tsp olive oil
salt/pepper to taste
One cage free/organic egg

Take slice of bread, and toast it...make the egg over-easy (scrambled doesn't work as well), and in a bowl, use a fork to smash up the half avocado with olive oil. Then, spread the avocado on your toast, and place the egg on top. Sprinkle a pinch of salt/pepper, as to your liking. I also use red pepper flakes too, to give it a bit more flavor.
 
Below is the new an improved recipe i now use (two changes in RED).!!!

32 oz. of soaked and drained Chickpeas (from 1 pound of dried Chickpeas)

4 oz. .......... Fresh onion

1 Tbsp ..........Dried Parsley

½ tsp .......... Garlic powder

1 ¼ tsp .......... Salt

1 tsp .......... Cumin

½ tsp .......... Coriander

1/16 tsp .......... Cardamom

⅛ tsp .......... Black Pepper

3/4 -- 1 tsp .......... Cayenne Pepper

2 -- 3 Tbsp .......... Lemon Juice

1 Tbsp .......... Olive Oil

This recipe makes 32 ----> 1 3/4" across x 3/4" thick patties.!!!
I froze 16 a couple of days ago... today i thawed 8 in the microwave on power 2 for 3 minutes.!!!

They cooked an tasted (marvelous) just like fresh made.!!!

Here they are still frozen in the plastic baggie.!!!

Frozen%20Falafels%201%203.4%20inch%20wide%20x%203.4%20thick..jpg








 
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I had a friend over and he likes spinach and pasta. So, I made grilled chicken (small indoor grill) with sautéed spinach and a light cream/garlic sauce over angel hair pasta. It turned out so well, I was surprised. I think the key is to buy all fresh ingredients - fresh basil, parsley and garlic- mince it yourself. Don’t take shortcuts. That’s what made it special. :smile:
 
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I found this recipe whilst looking for another vegan recipe. I've been using some vegan protein powders recently, for my post workout shakes, and also finding some yummy vegan recipes. I don't think I could ever go full-vegan, I like eggs too much lol, but it's nice for a change up.

This recipe is for an avocado chocolate frosting. I find that avocado is somewhat like tofu, in terms of taking on the flavors that are blended with it.

https://paleospirit.com/avocado-chocolat...and-vegan/
 
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