Middle Eastern FalafelI love falafel. It’s full of great texture, flavored with mint, parsley, nuts, and sesame seeds that add crunch and extra nutrition to the finished dish. With the principle ingredient in falafel being garbanzo beans, they are full of wonderful fiber, vitamins, minerals, and complex carbohydrates. This recipe for Middle Eastern Falafel combines all the different versions of this staple recipe, highlighting the flavors and how to design a vegetarian mainstay to be beer-friendly, tasty, and enhance the beer pairing possibilities.  One can use this falafel in many different dishes.  Try stuffing them into pita bread, to make a Falafel Sandwich. A riff off a sandwich, try stuffing them into a Homemade Pita Beer Bread, or rolling them in a Lavash Beer Bread | Cracker, breaking them apart, adding a few other ingredients and make a Shawarma, or serve as an appetizer alongside some Baba Ghanoush and Hummus. Add them to a mixed green salad, and serve with a drizzle of Tahini Orange Brown Ale Sauce, for a cool summer salad.

I suggest you use my Cooking Garbanzo Beans recipe that uses a Brown Ale as a cooking liquid. This cooking with beer recipe, adds extra depth with the melanoidin rich brew, adding depth and layers of flavor into the dried bean (chickpea). These cooked beans can be used in a salad, added to a stew, or used as a garnish on a Middle Eastern Platter, with a selection of cured olives, Cous Cous salad, and more.

This recipe can be either make fried falafel or baked falafel. Once the mixture is combined and shaped, how it is cooked is up to you.

Middle Eastern and Mediterranean cuisine are wonderful year-round, yet fully enjoyable in hot weather, perfect for the late Summer months. This Middle Eastern Falafel recipe can be made in advance, pulled out at a moment’s notice, or packed up and brought to the beach, the park for a picnic, or a gathering with friends. Pair this recipe with Baba GhanoushBeer Hummus and you will have all the components for a zesty summer spread, simple dinner, or nutritious snack.

 

Makes: about 20 ping-pong-size falafel patties

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2013 | Issue #78

Middle Eastern Falafal
Middle Eastern Falafel
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This recipe for Middle Eastern Falafel uses a mixture of seeds, nuts, garbanzo beans cooked in Beer, with mint, parsley, and coated in sesame seeds.
Servings Prep Time
6 people 10 minute
Cook Time
5 - 25 minute
Servings Prep Time
6 people 10 minute
Cook Time
5 - 25 minute
Middle Eastern Falafal
Middle Eastern Falafel
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe for Middle Eastern Falafel uses a mixture of seeds, nuts, garbanzo beans cooked in Beer, with mint, parsley, and coated in sesame seeds.
Servings Prep Time
6 people 10 minute
Cook Time
5 - 25 minute
Servings Prep Time
6 people 10 minute
Cook Time
5 - 25 minute
Ingredients
Servings: people
Units:
Instructions
Middle Eastern Falafel Directions:
  • In the bowl of a food processor, add the garlic cloves, nuts of choice, onion, parsley, mint, cumin, baking powder, and salt. Pulse several times to mix and chop all the ingredients to a semi-fine meal, similar to very coarse sand. Add the cooked and cooled chickpeas, 1 tablespoon each of sesame seeds (white & black), and the hemp seeds. Measure the remaining seeds into a medium-size bowl, as they will be used to coat the outside of the falafel balls. Pulse several more times, until the mixture is the consistency of wet, coarse sand. Do not make the mixture into a paste, like hummus, or the final product will not have the right texture and mouthfeel.
  • Using a medium-size ice cream scoop, falafel ball maker, or a soup spoon, make ping-pong-size balls.
  • Place into the bowl of mixed seeds. One at a time, gently roll the ball, first in the seeds to coat, then in your palms to lightly press the seeds into the mixture. Be careful not to squish or compact the falafel, as that will result in a denser finished product. Place the finished ball onto a sheet tray (lined with either a silicone baking sheet or parchment paper) if baking, or onto a plate if frying.
Oven Baked Falafel Directions:
  • Baking the falafel results in a final product that is less greasy, but still crunchy. Preheat your oven to 400°F | 204°C. Place the sheet tray with the falafel balls into the oven and bake for 20 – 25 minutes, or until golden brown on the outside and cooked all the way through on the inside.
Frying Falafal Directions:
  • Fill a medium-sized pot with peanut oil or other high-temperature frying oil and heat to 375˚F | 191°C. Once the falafel balls are formed, place 3 – 4 balls onto a skimmer and gently set them into the hot oil, frying for about 4 – 5 minutes a batch. The balls should be golden brown and the seeds nicely toasted. Remove from the oil and place onto paper towels to allow any excess oil to drain, and lightly season with salt. Repeat with the remaining balls. These are best served hot.
Recipe Notes

More Middle Eastern Beer Cuisine Recipes:

Baba Ghanoush 200
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Homemade Pita Beer Bread
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Pomegranate Rose Stout Yogurt Sauce
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Tahini Orange Brown Ale Sauce
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Turkish Lamb Köfte with Stout
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Za’atar Roasted Eggplant
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More Mediterranean Beer Cuisine Recipes:

Baba Ghanoush 200
Baba Ghanoush
Beer Hummus
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Chicken & Turkey Köfte with IPA
Chicken & Turkey Köfte with IPA
Greek Salad Recipe
Greek Salad Recipe
Greek Yogurt Sauce for Gyro
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Homemade Za’atar
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Hoppy Tabbouleh
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Mediterranean Stuffed Leg of Lamb
Mediterranean Style Yogurt Sauce for Lamb
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Middle Eastern Falafal
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Roasted Asparagus
Roasted Asparagus
The Ultimate Gyro Sandwich
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Toasted Israeli Cous Cous Salad with Spring Vegetables and IPA Dressing
Turkish Lamb Köfte with Stout
Turkish Lamb Köfte with Stout
Za’atar Roasted Eggplant
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