Homestyle Falafel with Garlic Cucumber Sauce and Basmati with Currants and Cumin

Homestyle FalafelThis recipe makes about 7 patties.
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Crispy falafel patties kids love.
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Rating: 0
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4Servings
10 Prep Time
15Cook Time
Recipe Tips & Notes

If keeping in oven until ready to serve, set falafel patties on a cooling rack placed on a baking sheet so warm air can circulate around the food and keep coatings crispy.

Ingredients
Change servings or units: people
Instructions
  1. Rinse canned chickpeas very well. Place in food processor until texture is crumbly and no whole chickpeas remain (be careful not to over-pulse). Transfer to medium-sized bowl.
  2. Again, in processor add onion, garlic and parsley and pulse until all is well minced. Add contents to chickpeas. Fold in cumin, salt, flour, baking soda and combine well.
  3. Place 2-3 tablespoons of flour in a bowl. Using a 1/4 cup measuring cup, scoop out falafel mixture and roll into a ball with hands. Gently roll falafel ball in flour to coat.
  4. Heat heavy skillet on medium heat and add olive oil. Place falafel balls in pan and gently flatten into patties with back of spatula. Fry until golden brown and crispy on both sides. Serve Immediately.
Crispy falafel patties kids love.
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
10 Prep Time
15Cook Time
Recipe Tips & Notes

If keeping in oven until ready to serve, set falafel patties on a cooling rack placed on a baking sheet so warm air can circulate around the food and keep coatings crispy.

Ingredients
Change servings or units: people
Instructions
  1. Rinse canned chickpeas very well. Place in food processor until texture is crumbly and no whole chickpeas remain (be careful not to over-pulse). Transfer to medium-sized bowl.
  2. Again, in processor add onion, garlic and parsley and pulse until all is well minced. Add contents to chickpeas. Fold in cumin, salt, flour, baking soda and combine well.
  3. Place 2-3 tablespoons of flour in a bowl. Using a 1/4 cup measuring cup, scoop out falafel mixture and roll into a ball with hands. Gently roll falafel ball in flour to coat.
  4. Heat heavy skillet on medium heat and add olive oil. Place falafel balls in pan and gently flatten into patties with back of spatula. Fry until golden brown and crispy on both sides. Serve Immediately.
Garlic Cucumber Sauce
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Garlic Cucumber Sauce
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4Servings
5Prep Time
Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units: people
Instructions
  1. Place freshly grated cucumber in a dish towel, cheese cloth or jelly bag and squeeze out all liquid.
  2. In a blender or food processor, add cucumber, garlic clove, lemon juice, mayonnaise and salt and blend until smooth.
  3. Chill for at least 15-20 minutes to return thicker consistency.
Garlic Cucumber Sauce
Votes: 0
Rating: 0
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Rate this recipe!
4Servings
5Prep Time
Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units: people
Instructions
  1. Place freshly grated cucumber in a dish towel, cheese cloth or jelly bag and squeeze out all liquid.
  2. In a blender or food processor, add cucumber, garlic clove, lemon juice, mayonnaise and salt and blend until smooth.
  3. Chill for at least 15-20 minutes to return thicker consistency.
Basmati with Currants and Cumin
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Basmati Rice with Currants and Cumin
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4Servings
3Prep Time
10Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units: people
Instructions
  1. In medium saucepan over medium-low heat, add oil, currants and cumin seed. Stir for one to two minutes or until fragrant. Add rice and continue stirring until rice appears translucent.
  2. Carefully add water (pan will be hot), butter and salt and bring to a boil. Reduce heat to simmer and continue cooking until almost all water is absorbed - about 10 minutes. Remove from heat and let stand until all water is absorbed and rice is tender. Fluff with fork and serve.
Basmati Rice with Currants and Cumin
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
3Prep Time
10Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units: people
Instructions
  1. In medium saucepan over medium-low heat, add oil, currants and cumin seed. Stir for one to two minutes or until fragrant. Add rice and continue stirring until rice appears translucent.
  2. Carefully add water (pan will be hot), butter and salt and bring to a boil. Reduce heat to simmer and continue cooking until almost all water is absorbed - about 10 minutes. Remove from heat and let stand until all water is absorbed and rice is tender. Fluff with fork and serve.

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