* Exported from MasterCook *
Udi's Pizza Café Bar Green Falafel
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 medium yellow onion -- chopped into large pieces
1/2 bunch parsley -- bottom 3 inches of stem removed and discarded
1 bunch cilantro -- all parts (no need to remove leaves)
4 cups chickpeas -- soaked overnight in water (see note)
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon baking soda
3 cloves garlic
To fry: -- Canola oil for deep-frying
In food processor, combine onion, parsley and cilantro. Blend until completely minced and a bit liquid-like. Add all remaining ingredients except oil and mix on high until completely combined, stopping the machine once or twice to incorporate mix that may work its way up the sides of the bowl.
When done, chickpea pieces should be no bigger than grains of sand. This means you can still see the pieces but they are very small.
At this point falafel mixture can be stored in a covered bowl in the refrigerator for up to 3 days with great results, but it is always better if served the first day.
When ready to prepare, heat oil in a deep-fryer.
Take a tablespoon worth of the falafel mix out of the bowl and spoon into your hand, forming a tight ball by squeezing the mixture.
Drop the raw falafel balls into the hot oil, doing small batches at a time, and fry until crisp and brown on the outside, 1 to 2 minutes depending on size of falafel balls. When done, remove from hot oil with a slotted spoon and drain on paper toweling.
Notes: Measure chickpeas after soaking, as they expand.
Falafel also can be fried in about 1 inch of oil; however, you will get the best results with deep-frying. This process prevents the insides from drying out.
Makes about 15 servings
Jo Huebner, Milwaukee, requested the recipe for green falafel from Udi's Pizza Café Bar, 7600 Grandview Ave., Arvada, Co.
She wrote: "The green-flecked falafel in Udi's falafel sandwich is wonderfully seasoned and quite unlike the dry earth-tone golf balls found at many restaurants. The sandwich includes hummus, tomato, pickle, eggplant, tahini and feta. Udi's is also known for its baked goods, including many gluten-free items. There are a number of cafés; this one is in Arvada's old town area and includes a bar and outdoor dining."
Robin Baron, executive chef at Udi's, sent the recipe and wrote: "Thank you so much for your request. Here is our recipe for what in Israel is called 'Green Falafel.'"
Cuisine:
"MidEastern"
Source:
"Milwaukee Journal Sentinel"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 198 Calories; 3g Fat (14.5% calories from fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 525mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
