Falafel ファラフェルI used to have Falafels almost everyday after school at a small Turkish Restaurant in New Haven, Connecticut- the name of the restaurant eludes me- but my study group would always take up residence at a corner table and munch on falafel after falafel and chase them down with harsh, black Turkish coffees that were as thick as mud and loaded with enough pure caffeine to keep us awake studying til the break of dawn!
The consummate junk food of the Middle East. I would see them being made on almost every street corner in Istanbul and Egypt.
ファラフェルもしくはファラーフェル（アラビア語: فلافل 、ヘブライ語: פלאפל、英語: Falafel）はヒヨコマメまたはソラマメから作ったコロッケのような中東の食べ物。
Cooking Class.
ファラフェルもしくはファラーフェル（アラビア語: فلافل 、ヘブライ語: פלאפל、英語: Falafel）はヒヨコマメまたはソラマメから作ったコロッケのような中東の食べ物。
Cooking Class.
We made whole wheat pita bread from scratch, rolling out the flour dough and allowing it to 'puff up' when baked.
ピタ（英語pita, ヘブライ語 pitah פִּתָּה, アラビア語kmaj كماج）、ピタパン(pita bread)は直径20センチくらいの平たく円形のパン。地中海沿岸、中東、北アフリカで広く見られる食文化。
小麦粉に水・塩・砂糖・イーストを加えて、一時間ほど発酵させ、高温のオーブンで一気に焼上げる。中が空洞のポケット状になっているところから、英語ではポケットパン（pocket bread）とも呼ばれ、フムス（ヒヨコマメのペースト）など様々なソース類をすくって食べたり、中にスブラキやケバブ、ファラフェルなど野菜や肉、豆類などの具材を挟みいれたサンドイッチとして食べたりする。
The dried chickpeas (you can also used dried fava beans-but not canned)were soaked overnight and we made them into spicy falafels. Before mixing the ingredients together and using your hands to form balls it's wise to coat your hands with oil first to make it easier to prevent the falafel (tumeric, collander, and cumin)spices from staining your hands. Also, allow the mixture to sit awhile so that the spices can flavor the beans thoroughly.
Deep frying the falafels is a little tricky. Be sure to allow them to heat all the way through to the center or else the chickpeas inside will be tough or doughy. The outside of the falafel should be hard and crispy(the outside layer of chickpeas cooks quickly) Rotate the falafels frequently so they are cooked evenly.
When your falafels are ready- you're ready to eat! Slice the pita breads lengthwise into two half pockets and fill with lettuce, tomato and cucumber slices, then drizzle with Tahini sesame dressing.
RECIPES:
Cafe Gecko's Falafel Recipe
1 cup dried chickpeas1/2 large onion, roughly chopped (about 1 cup)2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh cilantro1 teaspoon salt1/2 teaspoon cayenne pepper4 cloves of garlic1 teaspoon cumin
1 teaspoon tumeric1 teaspoon baking powder4-6 tablespoons flourVegetable oil for frying
Method:1. 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 use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.(if there’s no food processor you can use a blender with 2 parts water, strained and retain course puree) Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl. Leaving refrigerated for several hours is best for the spices to blend- but they can be cooked right away.
4. Form the chickpea mixture into balls about the size of golf balls.
5. 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 flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.
1 teaspoon tumeric1 teaspoon baking powder4-6 tablespoons flourVegetable oil for frying
Method:1. 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 use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.(if there’s no food processor you can use a blender with 2 parts water, strained and retain course puree) Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl. Leaving refrigerated for several hours is best for the spices to blend- but they can be cooked right away.
4. Form the chickpea mixture into balls about the size of golf balls.
5. 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 flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.
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