Conference turris::cooks

    The best bet (even though I seldom make ANYTHING from a mix) is
    to buy a box of felafel mix ("Near Eastern" is a good one) and use
    that.  The sauce is just tahini, which you can buy (sesame paste)
    - mix it with enough water so it is fairly thin (use a blender for
    this).
    
    The reason I say to use a mix is that homemade felafel often comes
    out too soft and doesn't stick together well when you fry the balls.
    I'll type a recipe for it in here later.  Note that you can use
    fava beans instead of garbanzos (chickpeas) if you like.  It's worth
    trying, just don't be surprised if some precentage of the balls
    fall apart on you...

    
    	I've made the box versions also and it was really good. One
    box that I tried, (can't remember the name) had a recipe for a
    yogurt based sauce. It was plain yogurt, peeled and cut up cucumbers,
    and optional fresh mint leaves.
                          
    

    1 lb dried fava beans or chickpeas (garbanzos) - you can use canned
    2 red (Spanish) onions or 1 bunch scallions, finely chopped
    3 large cloves garlic, crushed
    1 bunch parsley, finely chopped
    1-2 t ground cumin
    1-2 t ground coriander
    1/2 t baking powder
    (salt)
    cayenne pepper
    oil for deep frying
    
    If you are using dried beans, soak for 24 hours.  Drain, and mince
    or pound them.  Mix with inions, garlic, parsley, cumin, coriander,
    baking powder, (salt,) and cayenne pepper to taste.  Pound together
    to a smooth paste, or use food processor.  Let paste rest for at
    least half an hour.  Form walnut-sized balls.  Let them dry for
    half an hour.  Fry in deep hot oil until dark golden brown.
    
    Serve with tomatoes, cucumbers, tahini, etc.

The sauce for falafel that I learned is:

     2 cups plain yoghurt
     1/2 cup diced, seeded and drained cucumber (really drain!)
     1/2 cup diced, seeded and well drained ripe tomato (really drain!)
     1/2 teaspoon cracked pepper
     1 - 2 teaspoons dried mint leaves
     salt to taste

optional:

     1/4 - 1/2 teaspoon diced garlic
     1/2 cup diced green onion

Mix and store in refrigerator for several hours....up to several days.
This works wonderfully as a salad dressing if you are dieting.
I learned this recipe from an Iranian over 18 years ago so it may
even be 'real'....in those days, we had to make our own falafel
too.

The tahini sauce my Saudi friend uses is seasoned with garlic, onion, and
cracked black pepper....he also adds olive oil to the tahini.  I
know several people who use the tahini mixed with yoghurt, half and
half, and season the result as I indicated for my yoghurt sauce.

Basically, anything that tastes good seems to be legal.

    At least in Israel, you can also put all kinds of things in with
    your felafel - hot peppers, other vegetables - even french fries!
    (UGH)  I like them with tomatoes and lettuce.

    Felafel is a spicy mixture of ground-up chickpeas (or fava beans)
    and spices.  Usually you eat the fried balls of felafel in a pita
    with some kind of sauce and some salad-type vegetables.  Sometimes
    felafel mix is labelled as "vegetarian burgers" or something.  "Near
    Eastern" is a central Massachusetts company that packages a mix
    which I happen to like, along with things like lentil pilaf mix
    (also good).  Stop N Shop seems to have it.  I stock up if I happen
    to be in a store that carries that brand, because where I usually
    shop doesn't have the felafel mix (though they do have the rice
    pilaf).  You might find felafel mix in a health food store.
    
    Felafel is a very popular street food in the Middle East, especially
    in Israel.

    Falafel
    -------
    
    
    Falafel is traditionally made from soaked and ground UNCOOKED chic
    peas.  However I find the following recipe using COOKED chic peas
    much easier to make and tastier!  If you would prefer the traditional
    UNCOOKED version let me know, I'll post one.. For now this is the
    family favourite:
    
    Falafel Made from cooked chick peas
    -----------------------------------
    
    2 cups of drained cooked chic peas
    2 Tablespoons tahini (we actually always use peanut butter instead!)
    1 tablespoon soy sauce
    1 teaspoon tumeric or mild curry powder
    pepper and salt to taste
    pinch cayenne pepper
    1 small onion coarsely chopped
    1 clove garlic
    1 1/2 cups of FRESH breadcrumbs (make ahead in blender)
    2 eggs or 1/2 cup of mashed tofu
    flour as required
    vegetable oil for deep-frying
   
    
    I combine all ingredients minus the flour and vegetable oil in the
    food processor and whizz until fully blended and chopped.  Before
    I had a food processor I did some of this in the blender and then
    mixed the rest manually.  The idea is to achieve a "burger" like
    consistancy that can easily be shaped into balls and hold their
    shape.  You then rolls the balls in flour to coat and deep fry until
    golden and crisp.  The balls should be slightly larger than walnuts.
    
    Falafel is traditionally served in Pita bread accompanied by yoghurt
    (plain or mixed with herbs and lemon juice), sliced cucumber, lettuce
    sliced fine, sliced tomato and sliced onion.  
    
    I also like Falafel balls served as a hot dish in mild yoghurt curry
    gravy.  This can be made by stirring 2 TBS of chic pea flour (GRAM
    flour) into 2 cups of plain yoghurt, set this aside for the time
    being.  Now melt 2 TBS of butter or oil in a skillet and fry 2
    TBS of minced onion, 1 Tsp of minced garlic, 2 TBS of mild curry
    powder in the butter or oil until onion is transparent.  Whisk in
    the yoghurt/flour mixture and simmer for 10 mins stirring quite
    frequently.  Thin with very small quantities of milk or water if
    necessary.  If you wish a spicier gravy add pepper sauce, a hotter
    curry powder or cayenne pepper.  This sauce comes out a nice golden
    yellow colour and is excellent poured over the Falafel and served
    with rice or a vegetable.
    
    gailann