Humus and falafel

[sereia 0]

and the kind in egypt is far different from the kind in israel/lebanon. both are good though !

[Caladan 19]

I have to learn how to make falafel. Seems like I'll need to acquire a food processer.

[~PalmTreeGurl~ 154]

i want to know how to make a stuffed grape leave... i love those things !!!!

[sereia 0]

i *barf* grape leaves! one of the few middle eastern dishes i dislike!

[melly 0]

i *barf* grape leaves! one of the few middle eastern dishes i dislike!

Ditto. Maybe it was the spices used in the ones I had. I guess they can be made differently. I'm open to trying them again but didn't like them the couple times that I did have them.

[sereia 0]

i also don't like the flavor of the grape leaf. but in eastern europe and armenia they use cabbage leaves and fill them with better fillings (like beans, cilantro, tomato, meat, etc) i much prefer that kind.

[The_dip_sticks 0]

Wow thats one might egg! I love chocolate bit honestly Im dont like eggs. Maybe eating a chocolate egg with yellow looking filling that resemoles a yolk might make me quit sick. God if only that pic you posted was a real solid chocolate egg. Id hug it all night LOL

This is going to be a retarded question and I suppose I should know the answer especially because my hubby is British.......but what in the world is a Cadbury egg? Honestly I have no clue. what that is? Is the egg cooked in some special way or whats the deal with that?

chocolate on the outside, creme on the inside (with a yellow "yolk" even) ....I've posted this pic before, but it merits repeating....

[The_dip_sticks 0]

WOM you made me so hungry now! My mouth is watering.NOW IM HAVING DOUBLE CRAVINGS!! Does any one have a recipe that they would like to share of a KILLER DICLICIOUS FALAFEL?

Maybe it's just me but the yellow creme "yolk" of the Cadbury egg kind of grosses me out.....

But anywayyyy I miss felafel in the West Bank so so so much.....

[ya falaha! 0]

The falafel made in Kafr Dawar (and Alex) is not made with chick peas. Instead it's made from fava beans (fuul mudammas) and are more like patties. I've had falafel (tameya) in Cairo which was very similar but I also had falafel in Cairo that looked and tasted much like the kind I get here (round in shape and green and a bit mealy on the inside).

Thanks for the pics!

I can't wait to taste the difference between the falafel in Cairo and Alexandria. Apparently the falafel we have where I live is the kind that is made in Alex.

[PalestineMyHeart 1,897]

WOM you made me so hungry now! My mouth is watering.NOW IM HAVING DOUBLE CRAVINGS!! Does any one have a recipe that they would like to share of a KILLER DICLICIOUS FALAFEL?

Heeheee I am craving it too -- would've made it this weekend, except Mahmoud was salivating for Ma7shi. Might just pick some up (already made) on my way home tonight

Anyway there are a million recipes... but here is a Palestinian-style one:

FALAFEL

1 - 1/2 cup dried chickpeas (or you can use canned beans, although some may be horrified at the thought)

1 medium onion, roughly chopped (about 1 cup)

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh cilantro, finely chopped

4 cloves of garlic (or more or less according to your taste for garlic !)

1 teaspoon salt

1/2 - 1 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1 teaspoon baking powder

4-6 tablespoons flour

Vegetable oil for frying

Pita bread

Garnish - any or all of the following: chopped tomato, diced onion, shredded cabbage, diced bell pepper, chopped cucumber, pickled turnips, pickled eggplant, and tahina sauce

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or if you're using canned chickpeas, just drain. (If you want your falafel sooner, you can soak the chickpeas for an hour, then change the water and bring them to a boil for 5 minutes, then simmer for an hour until soft.)

Place the drained chickpeas in the bowl of a food processor fitted with a steel blade. Add the onions. Add the parsley, cilantro, garlic, salt, cayenne, cumin, turmeric and coriander. (If you are not so inclined to spicy foods, feel free to adjust the seasonings.) Process until blended but not pureed -- it should have some texture. Do not be alarmed at the green color

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse into a fine, gritty paste. You want to add just enough flour so that the dough will form a small ball. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls, or use a falafel tool.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little more flour to the dough. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Cut a warm pita in half. Open it and stuff with 3 or 4 falafel balls and the condiments of your choice. (Some prefer to wrap the whole pita around the filling, like a soft taco.) Drizzle with tahina thinned with water.

THINNED TAHINA

1/4 cup tahina

1/4 cup water

Juice of one lemon

Pinch of salt

Add the water and lemon juice gradually. Finished result should be the texture of cream

The falafel made in Kafr Dawar (and Alex) is not made with chick peas. Instead it's made from fava beans (fuul mudammas) and are more like patties. I've had falafel (tameya) in Cairo which was very similar but I also had falafel in Cairo that looked and tasted much like the kind I get here (round in shape and green and a bit mealy on the inside).

Yes.... they also use the fava beans sometimes in Palestine, or a mixture of fava beans and chickpeas. And they sometimes omit the parsley and cilantro for a more "golden"-looking falafel.

[deemabrouk 0]

hahaa.. I was just eatting hummus with Pringles spicy guacamole Chips...

I tasted good at first.. but now I have a stomach ache!!!!!

[Henia 11]

As most foods, from the Meditteranean hummous and falafel are not fattening. Both made from healthy ingredients. So I would not worry. Best bet would be make your own, so you do not eat any preservatives found in premade foods.

[sereia 0]

i disagree, henia. tahini could be considered 'healthy' because its just sesame seeds that are ground up...but they are extremely high in fat which is bad if you are trying to lose weight. even a few tablespoons of the stuff! but as far as the other typical ingredients: chickpeas, garlic, lemon juice, and salt....they are fine and the same goes for falafel. they are made of healthy things, but once you dunk them in the hot oil, its all canceled out! lol

you can make good hummus without tahini that would help you on your diet. and you can bake your falafel balls. there is no reason to completely cut out all the things you love because you are trying to lose weight. just try to find ways to make those things lower in calories and fat and they can be good too!

[Henia 11]

i disagree, henia. tahini could be considered 'healthy' because its just sesame seeds that are ground up...but they are extremely high in fat which is bad if you are trying to lose weight. even a few tablespoons of the stuff! but as far as the other typical ingredients: chickpeas, garlic, lemon juice, and salt....they are fine and the same goes for falafel. they are made of healthy things, but once you dunk them in the hot oil, its all canceled out! lol

you can make good hummus without tahini that would help you on your diet. and you can bake your falafel balls. there is no reason to completely cut out all the things you love because you are trying to lose weight. just try to find ways to make those things lower in calories and fat and they can be good too!

Yup! I agree, the fat in tahini (sesame paste) and the fat in olive oil are both "good" fats. Tahini is a little more than half fat, but only 10% of the fat is saturated. So a 1-ounce serving, which is equivalent to about 30 grams, has 16 grams of fat, 2 of which are saturated. And olive oil contains a high percentage of monounsaturated fat, which is healthier than the polyunsaturated fats found in corn oil and much healthier than the saturated fats found in butter. Because olive oil is vegetable based, it contains no cholesterol.

MK: love the pictures, as usual!

Edited July 3, 2007 by Henia

[Henia 11]

Aaaaaaand another little bit of info:lol: :

Falafel is sometimes it is shaped like a ball and sometimes like a flat burger. It may have a pail brown color, or be darksome. Have a smooth or grainy texture, and be eaten inside a pita or a Turkish bread. Make way for the hummus’s brother: falafel.

Falafel is the second most common dish made of chickpeas, after hummus of course. It is eaten in many Arab and Mediterranean countries, each with it’s own special version.

You can find falafel all around the world today. But when in the US and North Europe, is it usually made by ex-Israeli’s, Lebanese, Egyptians or Turks. Falafel is very common in these countries (except Turkey).

Is falafel a Jewish/Israeli food?

Well, there is that theory about how the ancient Jews invented falafel during their slavery in Egypt, and brought it back with them to the holy land. Doesn’t sound too convincing to me, but falafel does owe a lot to Israel, where it is highly popular. In Israel, falafel has first found it’s way into the pita bread. Israeli’s were also the first to spread it to Europe and the US, somewhere around the early 1970s.

But where did it come from?

A common theory suggests falafel was invented some 1000 years ago by the Egyptian Copts, who brought it with them to the rest of the middle-east. Another theory date the invention of falafel as far as the the 6th century AD, or even earlier, placing it on the subcontinent of India, which is known until today for making various chickpea-based dishes. And like anything else - some say it was invented by the ancient Egyptians.

What is falafel made of?

There’s a falafel recipe here which you can check for yourself and see. To make long things short: soaked chickpeas, coriander, garlic, cumin, salt and pepper. When it is greener, it usually means there’s a lot of coriander in it. Some add onions, parsley, paprika and sesame seeds to it. Soaked bread and baking soda are often used to make it more airy.

But originally, falafel was made from broad beans.

Even today, Egyptian falafel is made of ful (brown dried broad beans). Surprisingly, not only is the taste pretty similar, but falafel made of chickpeas is also considered healthier.

Is falafel good for you?

Falafel contains around 325 calories for 100gm. It’s made out of 35% water, 30% carbohydrates, 15 percent protein and some 20% of the rest - which may include some fat and also vitamins and minerals, from potassium and magnesium to folate. When deep fried, the falafel contains relatively little fat, and when eaten with salad it is both satiating and healthy.

Is there a correct way to eat it?

In Berlin, where it is fairly common, falafel is usually made by Turks. They serve it in a Turkish toasted bread, with salads, and some spicy sauces. In the middle-east, it is eaten inside a pocket pita bread, mainly with vegetable salad and tahini. In Israel you also usually get some French fries, pickles and pickled cabbage. In Arab countries, Traditionally, it is eaten as a stand alone side dish.

What makes the different texture in different places?

The best way to make falafel is by grinding the ingredients through a meat grinder. In some places, a simple food processor is used, so the texture is more smooth and it is less crunchy.

The 3 basic variations of hoummus

There are lots of variations to the basic hummus with various additions, such as hummus with mushrooms, ground meat, charwarma, chicken liver and so on. But this time weâr stick to the basic threesome :

Hummus. the basic dish is traditionally served with some chopped parsley and olive oil, sometimes with some cooked chickpeas and tahini on top. By the way, âHummusâ is the Arab name for chickpeas, and the full and correct name of the dish is âlHummus biâ Thina (hummus with tahini).

Hummus Ful. hummus with cooked broad beans (âl fulâ). The broad beans, of the small and brown variety, known as Ful Masri (Egyptian broad beans) are soaked and cooked like the chickpeas, and have a doughy texture. Its usually mixed with cumin, lemon juice and salt.

Mesabha. though being made of the same ingredients as hummus, the mesabha (or mesabeha) is very different in texture. The chickpeas are not ground but rather mixed with the tahini, olive oil, garlic etc.

And there's also¦

Meshuleshet (âtriplet in Hebrew). a mix of hummus, ful and masabha, on the same plate. As far as I can tell, this is not a traditional course but more like a commercialized combination, invented for new customers who want to taste everything at once

Edited July 3, 2007 by Henia