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multiplerecipe · 2 years ago

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How to Make Falafel Fast Food at Home: A Complete Guide

If you’re looking for a quick and easy meal, falafel is an excellent option. This Middle Eastern staple is a delicious vegetarian dish made from chickpeas, herbs, and spices. In this article, we’ll walk you through the steps on how to make falafel fast food at home. We’ll cover everything from the ingredients to the cooking process, and provide you with tips and tricks along the way. So let’s get started!

To make falafel at home, you’ll need a few basic ingredients that you can find at your local grocery store. Here’s what you’ll need:

1 can of chickpeas (15 oz)

1/2 cup of fresh parsley

1/2 cup of fresh cilantro

1/2 cup of chopped onion

3 garlic cloves

2 tablespoons of all-purpose flour

1 teaspoon of salt

1 teaspoon of cumin

1/2 teaspoon of coriander

1/4 teaspoon of black pepper

Vegetable oil (for frying)

How to Make Falafel Fast Food at Home

Here’s how to make falafel fast food at home:

Step 1: Drain and rinse the chickpeas. In a food processor, pulse the chickpeas, parsley, cilantro, onion, and garlic until finely chopped.

Step 2: Transfer the mixture to a mixing bowl. Add the flour, salt, cumin, coriander, and black pepper. Mix until well combined.

Step 3: Form the mixture into small patties about 1 inch in diameter.

Step 4: Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.

Step 5: Fry the falafel patties until they are golden brown on both sides, about 3-4 minutes per side.

Step 6: Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 7: Serve the falafel hot with your favorite toppings, such as hummus, tahini sauce, chopped tomatoes, and cucumbers.

Tips and Tricks

Don’t overprocess the chickpea mixture. You want it to be finely chopped but not pureed.

If the mixture is too wet to form patties, add a little more flour until it holds together.

Use a small ice cream scoop or spoon to form the patties for uniform size.

Fry the falafel in batches to avoid overcrowding the pan.

Serve the falafel immediately for the best taste and texture.

FAQs

Q: Is falafel healthy?

A: Yes, falafel is a healthy vegetarian dish that’s high in protein and fiber.

Q: Can I make falafel ahead of time?

A: Yes, you can make the falafel mixture ahead of time and refrigerate it until ready to fry.

Q: Can I bake falafel instead of frying it?

A: Yes, you can bake falafel in the oven at 375°F for about 20-25 minutes, flipping halfway through.

Q: Can I freeze falafel?

A: Yes, you can freeze falafel before frying it. Just place the uncooked patties on a baking sheet and freeze until solid, then transfer to a freezer bag and store for up to 3 months.

Q: What are some common toppings for falafel?

A: Common toppings for falafel include hummus, tahini sauce, chopped tomatoes, cucumbers, and pick

#Falafel Fast Food #How to Make Falafel Fast Food at Home: A Complete Guide

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qdtquietdownthere · 6 years ago

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Day 10- Baked Beans for breakfast and an afternoon of volunteering.

DAY10

Crack of dawn and the amber sun sits low on the horizon.

I walk the streets looking at my feet. The pavements are not quiet, like I had expected. They are busy, but a different kind of busy, they are suit busy. People flocking to work. 7am streets are not my streets.

I walked past Regents cafe earlier in the week, it looked proper London to me. A proper greasy spoon cafe with those seats which are bolted to the floor and each other. My Grandad ran a cafe a long while ago, and I will aways remember that smell of bubbling vegetable oil. Everything cooked from one pan. Honest food. Mums comfort food, but grandads. We used to call my grandad ‘grandad Pops’ because he drank lots of pop. They kept shelves of cans and 2litre bottles of pop in their garage. Proper British, wipe clean table cloths, chips and a can of pop. Thats what the cafe looked like when I walked past.

Today it is hectic, there is a long line and a woman shouting with the deepest loudest voice i have ever heard. There is a menu behind her, which looks like chefs specials, these include eggs Benedict and fish cakes. No one seems to be ordering these. Maybe they are for a different crowd. The most popular seems to be toast, black pudding, beans, chips and bacon. There are plenty variations of this, and everyone seems to know their order by heart. I go for beans, toast and mushrooms. This place seems like an institution. I put up an instagram about it and friends from Leeds and Glasgow tell me they have been there. I like my breakfast and its deliciously cheap. I feel comfortable and curious, so I'm not sat with my head down, I'm just watching. I have learnt to just sit and be and watch since starting the residency, which is a great thing. It is also a place I wouldn't walk into if I had to choose where to eat breakfast. This has been a fundamental-ditch avocado on toast. Im sure these places exist in Tottenham, and I'm sure there are delicious places to eat, i just wouldn't go. Now, well I would go.

I wander along to the market, which is still asleep when I get there. Its mainly food places. Japaneese burgers, falafel and a giant fish stall. There are a few locals chatting to the fish monger and I shout at someone “that looks good” but i don't get much interaction here. The wider area is very connected though, lots of coffee shops and charity shops. Once again, it is an area which feels like a little village.

From here I decide to go wander around a new estate and fall asleep lying on the grass in the sun as I watch the jumbo jets come in to land. The space is social, green and alive with movement. Parks for people to hang out and lots of benches. There are a few bee hives and i notice the area has received an award for this. Each flat seems so unique yet they are all identical. This is apparent in Churchill Gardens. The unified individualism of the flats.

I am anxious about volunteering this afternoon. I will be doing food distribution with Mike and ‘Helping the Homeless’. It is one of the best things I have done so far in the residency, despite me being initially, but internally so cautious. I think I am cautious because I'm scared to upset anyone. I don't want to be seen as this young girl rocking up for one session then fluttering away again. Its present, it is serious and the rates of homelessness is increasing. The amount of people relying of food banks is increasing. The food distribution comes out from a tiny little shed hidden in the corner of a housing estate. Its a beautiful housing estate, which once again cuddles around a lively, and busy playground. On one side of the estate is a building completely covered in tarps and scaffolding. Its being turned into luxury flats, despite being in the same square as a community reliant on a food distribution service. Im in shock. I am also, and once again in shock of the contrast. Walking to meet Mike i took many wrong turns and saw many beautiful streets and beautiful people. The streets smelt like flowers and perfume and everyone seemed to be living as it was a Saturday afternoon. This was happening just around the corner. I am saddened and in disbelief.

Walking in to start the afternoon I meet wonderful Mike who shakes my hand very nicely. He is wearing high vis and is the centre of attention. Surrounding him are several people; Dolly, Charlie, Dee, Naomi, Claudio and an Irish man who speaks so fast I don't catch his name. He wishes me a happy life in his soft Irish accent many times and talks about his times living on the streets near Stonehenge. He also asks to inspect my hands and tells me I need to stop biting my nails. While speaking to him and hearing the sadness in his voice I am caught up by a worry about what to say. His world is so different from mine and I worry anything I say would seem stupid. Later Mike and I have a good conversation about how to cope and deal with listening to stories and information which is heavy. We've just got to be human. I find this day valuable on so many levels.

Mike and I load a trolley full of several bags of food. They are bursting with fresh veg, fruit and nuts. Mike tells me that the work he does is not voucher based but based on real needs. Each household is only entitled to visit a food bank three times a month, at which most of the food on offer is purely tined or dried food. This isn’t good enough. I ask Mike how he works out who needs the food and how he reaches these people in the community, especially when they can be hard to find. He answers very simply “I just know my community”. Something which really sticks with me.

We push this really heavy trolley along main streets towards Churchill Gardens. Mike uses a walking stick, which is unbelievable given that he is basically pushing something the weight of a large elephant along the pavement. The first stop we make is to deliver food to an elderly gentleman who's wife recently passed away. He doesn't leave the house much anymore and Mike tells me he often gets caught chatting to the man for a while. I wait outside out of courtesy but wish I had gone in with Mike. Eventually he reappears despite the elderly man showing him photographs of the grandchildren and asking mike to stay for a cup of tea. I cant help but think of the importance of Mikes role in this gentleman’s life as both a means to eat and as social interaction. This is the theme of the next few deliveries. Social isolation due to illness and age and confidence which prevents an individual leaving their house. One woman never answers the door and I cant help wonder if she is inside but is unable to come to the door for whatever reason. We leave the food on the doorstep. We end the deliveries on Churchill gardens with a family who thank Mike and give me the warmest Hello.

Mike is everywhere in the community and even while we are gone for delivery he is getting phone calls every two minutes. He giggles so much and talks about all the groups and initiatives he has set up. I ask about younger people in the community and he names a few places and people who are doing wonderful things for them. Yet they are still no where to be seen to me. Yet again I haven't been with any young people since church or choir. I cant help but see the need for young, energetic people to help Mike, or simply interact with other people in the community, for everyone sake. The separation of age is continuously apparent.

We spend the rest of the afternoon sat on the plastic chairs chatting in the sunshine. We sort 50 black bin liners of crisps into the shed and blabber away as people come and go. It is an inclusive space once again. It is run by the community so there isn't this separation between user and service. The people helping are service users, yet there is no distinction. I forget this and ask Naomi if she lives close by, to which she answers with the story of how she got to be someone who was homeless and how she got to be someone who both uses the service and hangs around with Mike. This is empowering and I value this anonymity. I feel valuable in the conversation, as just another person bringing my experience into the chat but not being defined by it. We talk about so many things while mike goes back to visit the first elderly man to spend more time looking at his pictures of the grandchildren.

This experience is brimming with generosity and inclusivity. Once again, it is about being a local and a regular. At its core it is about being someone who is guided by human connection and friendship, be it fleeting or permanent. I walk away from today with a further confidence in myself and in the power of one individual deciding to take action and make a change. So often before doing this project I would have overthought how to engage and make a difference in communities, including my own. I would have almost been crippled by trying not to upset anyone, make something effective and change driven. I always believed in the power of simply talking but todays experience set it in cement. The food distribution service isn't just about getting the most vulnerable and forgotten people in our community food, it is also about building a community and having a laugh and being validated through being given a space to talk and be listened too.

I walk to the tube station and bump into Mike who is having a natter with the newsagent. I go home and have an ice cream and a swim in the pond at Hampsted Heath.

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generalpeanuttiger-blog · 8 years ago

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Pimento Cheese.

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