Falafel Maker

What is Falafel Maker?

Falafel maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

Falafel Recipe

Ingredients:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 tsp. cayenne pepper
• 1 tsp. coriander, ground
• 1 tsp. cumin, ground
• 2 tbsp parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a purée.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
7. Drain and serve hot with lemon wedges.
   

Enjoy this Video: Falafel Guy In Jordan



Falafel Recipes

Falafel can be prepared in a variety of ways even in the middle east. The spices are important and should be personalized to taste.

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Falafel Videos:

• BEST FALAFEL RECIPE!!!
• How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel
• Falafel
• How to Make Falafel : How to Fry the Falafels
• Quick & Easy Lebanese Recipes : How to Prepare a Falafel Mix: Part 1
• Quick & Easy Lebanese Recipes : How to Prepare a Falafel Mix: Part 2
• How to Make Falafel : How to Chop the Cilantro and Mint
• How to Make Falafel : How to Assemble the Pita Pockets
• How to Make Falafel : Learn How to Mix the Cucumber Yogurt dressing

See more about:

• hummus recipes
• falafel
• mezze
  
• shawarma
  
• tahini

Moroccan Spicy Bread

Try this spicy Moroccan Bread recipe. Surprise your friends on special occasions with this tasty Moroccan bread.

Ingredients

• 1½ cups tepid water
• 1¼ pounds white flour
• 1 Tbsp active dry yeast
• 1 Tsp sea-salt
• ¼ cup olive oil
• 1 Tbsp oreganor
• 1 Tsp thyme
• 1 Tsp rosemary, chopped
• ½ cup green onion, chopped
  

Preparation

1. Put flour and yeast in a large bowl. Add 1 Tbsp olive oil and oregano.
2. Add water and knead well. Make sure that the dough becomes soft and firm, but not too sticky.
3. Let the dough rise for 1 hour then add the salt. Knead again and let dough rise for 40 minutes.
4. Flatten the dough into a rectangle about 12 inches by 8 inches. Pour olive oil on the dough and carefully spread it over the dough. Then sprinkle on other spices and green onion.
5. Roll up the dough into a long cylindrical shape.
6. Slice the dough into 1¼ inch slices and put them in a greased baking tray with the toping pointing upward.
7. Cover the slices and let them rise for 20 minutes.
8. Preheat oven to and insert the baking tray into an oven preheated to 400° F. When the crust is golden-brown it's ready (about 25-30 minutes)

Pita Zaatar Bread

Pita Zaatar bread is So easy to prepare and so delicious. This recipe for Toasted Pita with Zaatar is a definite must-try. Serve with Greek Salad for a light summer meal. Zaatar is a Middle-eastern herb similar to thyme. Family, Friends, and kids all love this bread.

Ingredients - Pita Zaatar bread:

• 3 Cups white flour
• 1 Cup warm water
• 1 Tbsp sugar
• 1 cup olive oil
• 8 Tbsp "Zaatar"
• 1 Tsp salt
• 1 Tsp active dry yeast
  

Preparation - Pita Zaatar bread:

1. In a small bowl mix the yeast, the sugar and ¼ cup warm water. Let the yeast mixture sit for 15 minutes.
2. Mix the flour and salt in a big bowl and add to the fermented yeast mixture.
3. Start to knead the mixture into dough, while you gradually add the left ¾ cup warm water.
4. Continue to knead the dough for about 8 minutes , until it turns into a firm, elastic dough.(if it's sticky add 1 or 2 Tbsp flour)
5. Now create a ball shape out of the dough, and cover the bowl with a towel.
6. Let the dough ball to swell for 1 hour, and then knead it for 2 minutes.
7. Divide the dough into 8 balls. Each one about the size of a Ping-Pong ball.
8. Cover 7 balls with a the towel, and leaver 1 for rolling.
9. Roll gently 1 ball with a rolling-spin until it is ¼ inch thick, and 7 inches in diameter.Try to keep the pita in a rounded, elegant shape. Do the same with the other 7 balls.
10. Line 2 baking trays with baking paper, and lightly grease with olive oil. Place 4 pitas on each tray.
11. Stab each pita in a few spots with a fork. (very important step).
12. Mix the olive oil and the "Zaatar" in a bowl. Then spread 3 Tbsp of this mixture on each pita.
13. Insert the first tray into an oven preheated to 400°F.
14. Let the pita "Zaatar" bake for 15 minutes and it's ready. Repeat with second tray.Whenever I have free time, I make Pita with "Zaatar".
    

Pita Bread

Pita bread is an often round, brown, wheat flat bread made with yeast.

Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam.

In Greek cuisine, pita may refer to thicker breads made with yeast, for example souvlaki pita. It may also refer to foods using many layers of dough of thickness less than 1mm, usually with many different ingredients in between, forming savoury pies such as tyropita and spanakopita or sweet pies such as baklava.

This Homemade Pita Bread Recipe is so much testier than any Pita you would ever buy. Its not the easiest recipe, but its certainly worth it.

Ingredients:

• 3 Cups white flour
• 1 Cup warm water
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1 Tsp salt
• 1 Tsp active dry yeast
  

Preparation:

1. Melt the yeast in a cup along with the sugar, and ¼ cup warm water. Let the yeast to ferment for 15 minutes.
2. Mix the flour with the salt in a big bowl, and add the fermented yeast.
3. Start to knead the mixture into dough, while you gradually add the left ¾ cup warm water.
4. Continue to knead the dough for about 8 minutes , until it turns into a firm, elastic dough. (if it's sticky add 1 or 2 tablespoon flour)
5. 5. Now create a ball shape out of the dough, and cover the bowl with a towel.
6. Let the dough ball to swell for 1 hour, and then knead it for 2 minutes.
7. Divide the dough into 8 balls. Each one about the size of a Ping-Pong ball.
8. Cover 7 balls with a the towel, and leaver 1 for rolling.
9. Roll gently 1 ball with a rolling-spin until it is ¼ inch thick, and 7 inches in diameter. Try to keep the pita in a rounded, elegant shape. Do the same with the other 7 balls
10. Set up 2 baking dishes padded with cooking paper, place 4 pitas on each baking dish, and cover them with a towel so they don't dry out
11. Warm your baking oven to 500°, and insert the first baking dish.
12. Let the pitas bake for 6-7 minutes and they're ready. Do exactly the same thing with the second dish.
    

Tip: Freeze the pitas for long time storage.

Fish with Tahini

Fish with tahini (samak bi tahini) is an easy and perfect dish for the seafood lovers. Samak with tahini recipe is a local favorite in many Middle Eastern regions.

Serves: 2
Cooking time: approx 40 minutes

Ingredients:

• 1 whole fish, approx 2 lb (1kg)
• ½ cup olive or nut oil
• 1 medium onion, chopped
• 1 cup Tahini sauce without parsley
• ¼ cup finely chopped parsley and wedges of lemon to garnish
  

Preparation:

• Rub the fish with half the olive oil and bake in a moderate oven until cooked. The flesh should be white and flake apart easily under a fork.

• Fry onions lightly in the remainder of the oil, until transparent. Drain. Mix the onions into the Tahini Sauce, pour over the baked fish and bake for a further 10 minutes in a moderate oven.

• Garnish with chopped parsley and wedges of lemon. Serve hot with Spicy Rice for Fish or cold with salads

Tahini and Parsley Dip

This easy to prepare tahini recipe takes 8-10 minutes to make. It's super healthy, bursting with protein and calcium and tastes wonderful.

Ingredients:

• 1/2 cup plus 2 tablespoons tahini
• juice of 1-1/2 lemons, or to taste
• 7 tablespoons water
• 2 garlic cloves, peeled and crushed
• 1/4 bunch parsley (2 oz on the stalk), washed, dried, most of the stalk cut off, finely chopped
• salt to taste
  

Preparation:

• Put the tahini in a mixing bowl and gradually stir in the lemon juice and water alternately, always turning the spoon in the same direction. The sesame paste will first thicken into a puree-like consistency before it starts to dilute-taste the dip before you finish pouring in the lemon juice so that you can adjust the tartness of the dip according to your preference. If you use less lemon juice, make up for the loss of liquid by adding more water, or vice versa. Keep stirring until the sauce has the consistency of creamy yogurt. If the tahini is too thick to start with-this usually happens by the time you reach the bottom of the jar-or has not diluted properly, stir with a whisk at the end to incorporate the lumpy bits.

• Stir in the crushed garlic and chopped parsley, add salt to taste and mix well together. Taste, adjust seasoning if necessary, and serve with either pita bread or a selection of crudites. You can substitute fresh coriander for parsley whenever you feel that the taste would be more appropriate.

• Drizzle olive oil on top of the tahini and sprinkle with a little hot red pepper.

Baba Ghanoush

Easy and delicious Lebanese vegetarian recipe for Baba Ghanoush dip. Enjoy the Lebanese Cuisine and learn how to make the best Baba Ghanoush cold appetizer dish. It is also spelled baba ghanouj, baba ganoush, baba ganush which is a Middle eastern dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack. you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go.

Ingredients
3 large eggplants
4 cloves garlic, or to taste
Salt
1/2 cup tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 tsp ground cumin (optional)
2 tsp finely chopped parsley
few black olives or 1 tomato, thinly sliced, to garnish

Preparation

1. Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible).
2. Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
   
3. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like, a little cumin.
4. Pour the cream into a bowl or a few smaller serving dishes.
5. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as a mezze (appetizer) with Arab or other bread, as a salad, or as a party dip.

Baba ghanouj Recipe - Baba Ganush - Best Moutabel Recipe

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Tahini Dressing

Tahini dressing recipe is perfect salads, and nice with hummus , falafel, and go wonderfully with many kinds of casseroles.

The best brands are those coming from the Arab city of Nablus , and around Europe and the US you can find some decent brands from Lebanon . There are also some OK products from Greece and Turkey.

Preparation Time: 5 Minutes

Ingredients - Tahini Dressing:

• 1/3 cup raw tahini
• 1/3 cup cool water
• 1/2 lemon
• 1 small garlic clove
• 3-5 stalks of fresh parsley
• salt
  

Preparation - Tahini Dressing::

1. Put the tahini in a small bawl and pour a little water.
2. Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times. keeping the mixture more or less homogeneous.
3. Squeeze and add the lemon juice. Chop the garlic and the parsley well, and add them while stirring. If the tahini is too thick, add a little more water. Add the salt.
4. Serve with some chopped parsley on top.
   

See more about:

• hummus recipes
• falafel
• Falafel Maker
  
• mezze
  
• shawarma
  
• tahini

Tahini Sesame Seed Paste

Tahini is a Middle Eastern pantry essential. It is the foundation for many Middle Eastern recipes like hummus and baba ghanush.

Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.

Ingredients - Tahini Sesame Seed Paste:

• 5 cups sesame seeds
• 1 1/2 cups olive oil or vegetable oil
  

Preparation - Tahini Sesame Seed Paste:

• Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

• Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Storing Tahini

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Tahini

Tahini (sesame paste) is a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds.

Tahini is a major component of hummus bi tahini and other Middle Eastern foods. It is sold fresh or dehydrated.

Tahini is sometimes used to replace peanut butter on bread. In the Middle East tahini is used in a variety of dishes, and is often mixed with lemon juice, salt and garlic. May be thinned out to make a sauce. It is a main ingredient in soups. You can make your own tahini by using a blender and mixing white sesame seeds with peanut oil until creamy.

This is one of the reasons why tahini is so good. In grinding up the sesame seeds and making them into a paste, it’s easier for you to absorb the nutrients. Tahini is particularly useful because of the fats it contains, the minerals and also the antioxidants.

The nutrients in sesame seeds are Protein, FibreFat, Carbohydrate, Minerals, Vitamins, and Antioxidants.

Benefits of Tahini

Tahini is a source of calcium, protein and B vitamins. Tahini is a good source of essential fatty acids (EFA), these EFA's are used in helping to maintain healthy skin.

Because one of the ingredients in tahini is sesame oil it has quite a high calorie content. Because of this tahini should be used in moderation. The good news is the majority of fats in tahini are unsaturated rather than saturated.

Tahini is a source of vitamin E which helps to reduce the rate of aging in body cells.

Sesame seeds are also a good source of the amino acid Methionine. Methionine is an important contributor to liver detoxification and helps with the absorption of other amino acids.

Uses

Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is a popular condiment for meat and vegetables in Middle Eastern cuisine . Tahini is a major ingredient of hummus recipe and baba ganush. It is also a main ingredient in soups. As a spread, tahini can replace peanut butter on bread, though the flavor and texture are quite different.

Tahini Recipes

• Fish with Tahini
• Tahini and Parsley Dip
• Baba Ghanoush
• Tahini Dressing
• Tahini Sesame Seed Paste
  

Videos

• Quick & Easy Lebanese Recipes : How to Prepare Tahini Sauce for Falafel: Part 1
• Quick & Easy Lebanese Recipes : How to Prepare Tahini Sauce for Falafel: Part 2: Learn tips on how to mix in Tahini sauce to your falafel in this free video clip on food and recipes from the country of Lebanon.

• raw pakoras & tahini recipe: onion cabbage flax seeds ground water curry powder, mustard seeds, salt, hing sesame seeds ground lemon parsley salt oil water (I LOVE TAHINI!!!!)

• Raw Vegetable Wraps with Collard Greens and Tahini Sauce: In this show, Annmarie makes an awesome raw food recipe that can be modified to your taste and prep style. Collards are high in phytonutients as well as vitamin K, vitamin A and vitamin C. Tahini is sesame paste that is high in iron and calcium.

• BEST BABA GHANOUSH RECIPE!!!MUTTABAL!!!

• Tahini Salad - Video Recipe: How to make a delicious and nutritious salad with toasted pumpkin seeds, avocado, grapes, and tahini dressing.

• Hummus Tahini

Beef Shawarma

Become a chef and make this tasty beef shawarma recipe. By the way, you can use beef, lamb, or chicken as you like. Shawarma is famous in the middle east and the Arab world, it's also well known in the United States, Europe and Australia.

Ingredients - Beef Shawarma:

• 2 pounds beef, lamb or chicken, thinly sliced
• Marinade: 1 cup yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon vinegar
• 1 tablespoon onion, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper
• 1/2 teaspoon ground mace
• 1/2 teaspoon salt
  

Preparation - Beef Shawarma:

1. Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes.
   
2. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture. Add water if necessary.
   
3. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shwarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll.

Beef Shawarma Video...

Chicken Shawarma

Chicken shawarma is extremely popular healthy and very flavorful. As an appetizer, it is served on top of hummus, with pita bread for dipping. As a meal, it is served as a sandwich, stuffed in pita bread with lettuce,tomatoes, onions, pickles, beets, and tahini. Chicken shawarma is served in most Lebanese, Syrian, and Jordanian restaurants.

Ingredients - Chicken shawarma:

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs
  

• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
  

• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Preparation - Chicken shawarma:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Chicken Shawarma Video...

Tabouli

Tabouli also tabouleh or tabbouleh is an Arabic dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In the Levant, tabouli is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.

Tabouli is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern immigrants who settled there.

Ingredients - Tabouli:

• 1 large bunch Italian parsley
• 3 Tablespoons buglar
• 2-3 shallots, chopped very fine
• 1 small tomato, diced
• Juice of 1 lemon
• salt, chilis to taste
  

Preparation - Tabouli:

• First you take the bulgar and soak it in a bowl filled with water. It takes at least 30 minutes to soften the bulgar, but 1 hour is best.

• Chop the parsley as fine as you can. It may seem ridiculous, but the finer you chop it, the better this dish will taste! Add the strained bulgar and all the remaining ingredients, mixing them until they make a nice salad.

If it doesn't taste right, most likely you need to add some salt or some more lemon juice!

Tabouli Video...



See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Sambousek

Sambousek also pronounced Samboosak, or Sambousak is a small meat pie, served as mezze (appetizer) or snack. It is usually filled with ground beef or lamb, but can be filled with feta and other cheeses. This recipe is famous in the middle east cuisine specially in Lebanon, Syria, Jordan, and Palestine. It is usually served in small amounts, usually 3-4 pies in a plate.

Meat Pie Sambousek Recipe

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon yeast
• 1 teaspoon salt
• 1 cup + warm water
• 1 teaspoon vegetable oil
• 1lb. ground beef or lamb
• 1 large onion, finely chopped or grated
• 1 teapsoon black pepper
• 3/4 teaspoon cumin
• 1 tablespoon olive oil
• oil for frying

Preparation:

Dough

• Sprinkle yeast over water in mesuring cup. Allow to dissove and stir until thorouhly mixed.
• Combine flour and salt in large bowl. Slowly sit in yeast water.
• Mix dough with hands or wood spoon.
• Add oil, and coat the dough, contining to mix until dough is elastic.
• Cut dough into small pieces (about 10-12) cover, and allow to sit for 1 hour in a warm place.
  

Filling

• Put the onions in olive oil, adding pepper and cumin in a frying pan.
• Add ground meat and brown. Stir to ensure the meat and onions are well mixed.
• Allow to cool.
  

Assembly

• Roll out small pieces of dough into desired shape, about 1/16 inch thin. You can do circles, triangles, squares, or crescents.
• Place 1 tablespoon of meat filling, seal, and crimp edges to seal.
• Fry until golden brown on each side - about 6-8 minutes.
• Drain on paper towel and serve.
  

Spinach and Feta Cheese Sambousek Recipe

Ingredients:

• 500g fresh spinach leaves
• 1 large onion, chopped
• 40ml Butter, salted
• Salt and pepper to taste
• ½ tsp ground allspice
• 60g White Cheese, crumbled
• Juice of 1 lemon
• 400g puff pastry
• Flour
  

Preparation:

• Chop off thick stems of spinach and place leaves in a saucepan (without water) and steam with the lid on until the spinach is soft.

• Squeeze out all the liquid from spinach and chop coarsely.

• Stir-fry onion in 30ml of LURPAK BUTTER, until golden. Add spinach, salt, pepper, allspice and lemon juice. Mix well, and leave spinach in the hot pan to dry out excess liquid.

• Set aside to cool. When cool, add crumbled white cheese. Cut puff pastry in half. Dust rolling surface and the rolling pin with flour. Roll out each half into a thin sheet, turning the sheet over a few times and dusting it each time with a little flour.
  

• Cut into rounds with a pastry cutter. Pile up the rounds and wrap in cling film.
  

• Place spoonful of spinach and cheese mixture on a round of pastry. Now lift up 4 sides of each stuffing filled round and pinch the opposite edges together, making a 4 cornered sambousek. Seal the openings by pinching the edges firmly prepare all pastry rounds in the same manner.
  

• Place the sambousek on sheets of foil on baking trays, brush the tops with the remaining butter and bake in a pre-heated oven to 180 degrees C / 350 degrees F / for 25-30 mins or until golden.

See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Batata Harra

Batata harra "spicy potatoes" is a Lebanese vegetable dish mainly consisting of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil. Batata Harra is usually served as mezze (appetizer).

Ingredients - Batata Harra:

• Potatoes - 3 (peeled and julienned)
• Onion - 2 table spoon (finely chopped)
• Garlic - 1 teaspoon (minced)
• Red Pepper - 1 or 2
• Green chillies - 2-3 (cut finely)
• Cilantro or Fresh Coriander leaves - 1/2 cup (finely chopped)
• Coriander powder - 3 pinches
• Pepper - 2 pinches
• Salt - To taste
• Olive oil - for saute (3 table spoon)
• Oil - Any vegetable oil for frying
• Lime juice - 1/2 teaspoon
  

Preparation - Batata Harra:

• Heat oil and fry Potatoes until crisp.
• Set it on a paper towel to drain the oil.
• In another pan heat Olive oil then add Onions, Garlic, Red Pepper, Green chillies, Coriander powder and Cilantro and saute, finally add Potatoes and Salt and Pepper.
• Mix well and add lime juice.
• Serve Immediately.

See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Baba Ganush

Baba Ganush or Baba ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Baba Ganush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.

Ingredients - Baba Ganush:

• 1 large eggplant
• garlic powder or fresh garlic
• salt
• pepper or hot sauce
• fresh lemon juice (to taste)
• 1 tablespoon mayonnaise
• 1 scallion, chopped (optional)
  

Preparation - Baba Ganush:

• Wash eggplant. Pierce in a few places with a fork or knife.
• Bake eggplant in 450 oven until skin has almost collapsed and the eggplant is very soft. Let cool.
• Scoop out and mash all of the flesh.
• Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste.
• Refrigerate and Serve.

Baba Ganush Video...



See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Salata

Salata is a perfect mezze dish to be on the table. Try this simple and delicious salata recipe, I am sure you will love it.

Ingredients - Salata:

• 1 head Romaine lettuce
• Two medium sized tomatoes
• 5 small salad cucumbers
• 1-2 cloves garlic
• ¾ teaspoon salt
• ¼ cup extra virgin olive oil
• 1½ tablespoon lemon juice
  

Preparation - Salata:

• Smash the garlic with salt in a mortar and pestle or in the bottom of the pan. Add olive oil and lemon juice and mix well with a whisk or a fork to allow the garlic flavor to permeate the liquid.

• Cut the lettuce, tomatoes, and cucumbers into bite-size pieces and mix thoroughly with the liquid dressing. Eat immediately.

Suggestion: Add dried parsley flakes and / or dried mint flakes to the salad and toss.
Hint: Do not prepare the salad ahead of time. Must be eaten immediately after preparation, otherwise the dressing will cause the vegetables to wilt and become soggy.

Kibbeh

[kibbe kbeibat] [kibbe nayyeh]

Kibbeh also kibbe, kubba, is a common Mezze meal in Lebanon, Syria and the Palestinian Territories. It consists of minced raw lamb meat mixed with bulgur and spices. Bulgur (or in the local Levantine dialect "burghol"), is prepared from wheat.

Baharat is an all-purpose spice mix, especially used for meatballs. Kibbe can be shaped as a croquette or made, as this recipe, into a form of meat loaf which is cut in squares when finished.

Kibbeh Recipe I

Ingredients:

• 800g (1 3/4 pounds) very finely ground sirloin
• 50g (1/4 cup) onions
• 500g (1 pound) cracked wheat (soaked for about one hour in fresh water)
• Few mint sprigs
• Salt & pepper
• baharat spice blend
  

Stuffing

• 300g (10 ounces) ground lamb meat (any)
• 50g (1/4 cup) onions
• 50g (1/4 cup) shortening
• 100g (1/2 cup) pine nuts
  

Baharat

• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon ground cloves
• 2 tablespoons ground cumin
• 1/2 tablespoon ground cardamom
• 2 tablespoons grated nutmeg
• 1/4 tablespoon ground cinnamon
  

Preparation:

• Put the first 6 ingredients in a food processor, and reduce to a paste.
• Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. In a baking pan (shallow pan, or sheet pan) press first a little of meat, spread all the stuffing over it, and then apply another meat layer over. Bake at 190° C (375°F) for 40 minutes or more.

Kibbeh Recipe II

Ingredients:

• 1lb (500g) Basic Kibbi Mixture
• Meat and Nut Filling (optional)
• olive or nut oil for frying, or ½ cup ghee or substitute or baking
  

Preparation:

• With wet hands mould the Kibbi mixture into balls a little larger than the size of a golf ball.

• In turn hold each Kibbi ball in your left hand and with the index finger of your right hand make a hole in it. Work the finger around the hole until a long thin shell is formed. The shell should be thin and smooth. Keep hands wet during the procedure and repair breaks in the shell with wet fingers.

• Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty. Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.

• Deep fry the shells in oil or bake them in ghee in an oven tray.

Makes: 6-10 kibbiyet, Cooking time: 10-15 minutes

Kibbeh Recipe Video...



See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Fattoush

Fattoush is a Levantine salad made from several garden vegetables and toasted or fried pieces of pita bread. Fattoush salad allows cooks to use seasonal produce by mixing different vegetables and herbs according to taste, and also to make use of pitas that have gone stale. The vegetables are cut into relatively large pieces compared to Tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give Fattoush its sour taste. This dish is famous in the middle east area (Lebanon, Syria, Jordan ...etc).

Lets start the delicious Fattoush Recipe

Bread is kept in a basket or a nylon bag, and small pieces always accumulate at the bottom of it. The salad known as fattoush makes use of them and prevents their waste.

Ingredients - Fattoush:

• Small grilled or fried pieces of Lebanese/pita bread (although you can try with croutons)
• 1/2 kg cucumber or Lebanese cucumber
• 1/2 kg tomatoes
• 2 bunches of parsley
• 1 bunch of fresh mint
• 1 bunch of purslane (this "weed" grows in American backyards, but if the word rings no bells simply ignore it and use lettuce instead)
• 3 onions (if wanted)
• 4 cloves of garlic
• 1 teaspoon sumac
• 4 tablespoons olive oil
• 5 tablespoons fresh lemon juice
• 1 teaspoon salt
  

Preparation - Fattoush:

• Separate the leaves off the parsley, mint and purslane. Slice the cucumbers, dice the tomatoes. Pound the garlic with the salt and mix it in the oil and lemon.

• Mix the vegetables and top with the bread fragments. Pour the sauce and sprinkle sumac all over.

Fattoush Video...



See More Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

Mezze

Mezze is a range of appetizers - typically served as little dishes, they can range from a simple assortment of raw and pickled vegetables to a dazzling array of immense variety which could include miniature versions of main dishes. The mezze is supposed to be the prelude to a meal and is traditionally served with alcoholic beverages, most commonly 'arak' (an anise flavoured liquor); as one is not expected to drink on an empty stomach. It is an important feature of Middle Eastern food and prevalent throughout the eastern Mediterranean.

"The origins of the word is from the Arabic word mazmiz which means to nibble at food or enjoy at leisure" (-Recipes and Remembrances by Sonia Uvesian). Since most mezze can be made ahead of time and are served at room temperature, this definition is particularly apt.

In Lebanon and Cyprus, mezze is often a meal in its own right. The only choice is whether they are vegetarian, meat or fish mezze. Groups of dishes arrive at the table about 4 or 5 at a time and usually between five and ten different groups.

A basic mezze table can be as simple as a basket of warm pita, a plate of fresh herbs, another plate of feta cheese or yogurt cheese, a dish of olives, some dips and salads and a pitcher of iced water. You can also find hummus, falafel, a dip made of ground chickpeas, fattoush, a salad of green vegetables mixed with pieces of pita bread, grilled eggplant and zucchini. Other popular dishes are tabouli, a bulgur wheat salad, and kibbe, made from freshly ground lamb and/or beef - a dish which can be eaten baked, fried or even raw. Mezze can include miniature versions of main dishes.

To give a mezze table the status of a mezze feast, simply increase the number and variety of dishes, including perhaps a few heartier choices like small kebabs or one or two bean dishes that can be served cold.

Middle Eastern Mezze Recipes:

• Hummus Recipes
• Falafel
• Tabouli
• Fattoush
• Kibbe
• Baba Ganush
• Salata
• batata harra
• Sambousek

See more about:

• falafel
  
• shawarma
  
• tahini

Israeli Falafel

About Israeli Falafel

Falafel is a very popular fast food in the Middle East specially in the Arab World and is slowly becoming popular all over the world. Falafel comes in the shape or balls or are slightly flattened and served along with pita bread. Israeli falafel is an important part of a Jewish diet and is the national food of Israel but historically it is an Arabic dish. It is served along with humus on a salad. Here is how to make your own falafel:

Israeli Falafel: Recipe I

Ingredients

• 1 cup dried chickpeas
• 1 large onion
• 2 cloves garlic chopped finely
• 3 tsp fresh parsley chopped
• 1 tsp coriander
• 1 tsp cumin
• 2 tbsp flour
• Salt
• Pepper
• Oil for frying
  

Preparation

• Place the chickpeas in a bowl and cover with water. Allow to soak overnight. Drain the chickpeas, place in a pan with fresh water and allow to boil. Boil for 5 minutes and thereafter let it simmer on low for about an hour. Drain and allow it to cool for about an hour. Combine the chickpeas, garlic, onion, cumin, salt and pepper in a medium sized bowl. Now add the flour.

• Mash the chickpeas together and make sure to mix the ingredients together well. The result should be in the form of a thick paste. Make small balls with this paste. Flatten them slightly. Deep fry until golden brown. This should take around 5 minutes.

• Falafel can be served with humus and tahini. Stuff the pita bread with falafel, lettuce, tomato or whatever salad you like and the seasoning of your choice. Falafel is healthy and has high protein content owing to the chickpeas. Also if you find that your falafel doesn’t have the right consistency and is not staying together you can add a little more flour until you feel the consistency is correct. Also vary the salt and pepper as per your taste.

Israeli Version of Falafel: Recipe II

Ingredients

• 8 oz chick peas (not canned, please. See note at the end.)
• 3 Tablespoons Wheatmeal or Cracked wheat or Burguhl.
• 3 cloves garlic, minced
• 1 teaspoon cumin 2 tablespoon fresh coriander, chopped as fine as possible.
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
  

Preparation

1. Soak chick peas in water for 8 hours. Drain and grind.
2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind.
3. Mix all ingredients together.
4. Form balls about 3/4 inch diameter.
5. Deep fry until golden brown (best fried in a net or a deep fryer).
6. Serve in/with vegan pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.
   

Note: It is possible to use canned chick peas. Howe'ver, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water).

Falafel Video...



See more falafel recipes from the Middle East Cuisine:

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Lebanese Falafel

About Lebanese Falafel

Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Israel, Egypt, and is especially popular with Lebanese. In Egypt it is known as tamiyah or taamiyah. I will show you here a delicious Lebanese falafel recipe. As a main dish, falafel is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini.

Ingredients - Lebanese Falafel:

• 1 lb chick peas (soaked for 1 day)
• 1 md onion
• 1 md potato (peeled)
• 4 garlic cloves
• 1 tsp ground coriander
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 1 tsp flour vegetable oil for frying
• 2 tsp baking soda
  

Preparation - Lebanese Falafel:

• Drain chick peas. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil, and mix well.

• Run through grinder once more, and mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.

• Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

Lebanese Falafel Video...



See more falafel recipes from the Middle East Cuisine:

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Falafel Sandwiches

About Falefel Sandwiches

Falafel is an eastern Arab flavorful fried vegetable and spice mixture. It is most commonly served as a fast-food type sandwich inside a pita. These pockets of flavor and crunch are sold by street vendors along many Middle Eastern city streets. This dish is rich in fiber, protein and vitamins and is a very popular selection for vegetarians and vegans.

Here’s a recipe for six falafel patties meant to serve in pita bread:

Ingredients:

• 8oz package of dried chick peas
• 1 onion, very finely chopped
• 1 clove of garlic, crushed
• 1 slice of white bread, soaked in water
• Cayenne ¼ teaspoon
• Coriander, ground 1 teaspoon
• Cumin, ground 1 teaspoon
• Baking powder or bicarbonate of soda 1 teaspoon
• Canola oil
• Lemon wedges
• Topping of your choice: tahini, etc.,
  

Preparation:

1. Soak the peas (or beans of your choice) overnight. Then cover with fresh water; bring to a boil and then, simmer for one hour.
2. Drain the cooked peas or beans and blend to a pureed consistency.
3. Squeeze the water from the bread and add to the pureed peas.
4. Add in the spices, garlic and onion.
5. Wet your hands and knead the mixture well for several minutes.
6. Let rest for 2 hours in a covered bowl, then separate (with wet hands) and roll/form into patties.
7. Heat oil (preferably canola oil) to 360 degrees Fahrenheit.
8. Fry each patty until browned – approximately 3 to 4 minutes.
9. Drain on paper towels and squeeze fresh lemon wedges over them.
10. Assemble into pita sandwich and top as desired.
    

Falafel Sandwiches with Sesame Mint Yogurt Sauce

Ingredients:

• 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 3 to 4 tablespoons, plus 1/2 cup all-purpose flour
• 1/4 cup packed fresh cilantro leaves
• 1/2 cup packed fresh parsley leaves
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 large egg, lightly beaten with a fork
• Salt and pepper
• 3 quarts vegetable oil, for frying
• 3 good quality pita breads, cut in 1/2
• Sesame Mint Yogurt Sauce, recipe follows

Fixing

• 1 English cucumber, peeled and chopped into 1-inch pieces
• 1 small head iceberg lettuce, chopped into bite-sized pieces
• 1 small red onion, thinly sliced
• 1 green pepper, seeded and chopped into bite-sized pieces

In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, Herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.

Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.

Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce.

Sesame Mint Yogurt Sauce:

• 2 cups plain whole-milk yogurt, preferably Greek-style
• 1 bunch mint leaves, finely chopped
• 1/4 to 1/2 teaspoon dark sesame oil
• 1 lemon, zested and juiced
• Salt and pepper

Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Falafel Sandwiches Video...

See more falafel recipes from the Middle East Cuisine:

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Falafel Sauce

Three recipes for best Falafel Sauce. Falafel sauce can be drizzled into a falafel pita sandwich or used for dipping. Pick your favorite falafel sauce recipe.

Falafel Hot Sauce (1)

Ingredients

• About 2 cups canned tomatoes
• Juice of 1 lemon
• 3 cloves garlic, put through a garlic press
• 1 Tbs. finely chopped parsley
• 1 tsp. brown sugar
• Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one)
• Salt to taste
  

Preparation

• Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups.

Falafel Sauce (2)

Ingredients

• 16 ounce Yogurt
• 1 medium Onion diced finely
• 1 medium Cucumber finely grated
• Minced Garlic to taste
  

Preparation

Put yogurt into several layers of cheesecloth in a colander and let drain overnight to thicken. Mix yogurt, onion, cucumber and if desired, garlic. Let sit several hours and serve with falafels or as a bread or cracker dip.

Falafel Sauce (3)

Ingredients

• 3 small pickling cucumbers or equivalent in Japanese or hot house cucumbers
• 2 small tomatoes
• 1-4 cloves garlic
• 1 tablespoon tahini sauce (or hummus)
• Juice of half a lemon
• Salt and pepper to taste
• 1 tablespoon finely chopped cilantro (optional)
  

Preparation

• Dice the tomatoes and cucumbers. The finer they are diced the prettier it looks.
  
• Mix with remaining ingredients.
  
• Allow to stand for 1 hour for flavors to meld and serve.

Try:

• Lebanese Falafel: Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Palestinian Falafel

About Palestinian Falafel

Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Israel, Egypt, and is especially popular with Palestinians. In Egypt it is known as tamiyah or taamiyah. I will show you here two Palestinian falafel recipes.

Palestinian Falafel Recipe I

Ingredients:

* 3 kilograms Chick Peas
* 1/4 kilogram Garlic
* 1/2 kilogram Onion
* 1/4 kilogram Parsley
* 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne)
* 2 tablespoons Carboneh (baking soda)
* Salt to taste.

Preparation:

• Sok the chick Peas in water for at least 8 hours.
  
• Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt.
  
• Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).

Palestinian Falafel Recipe II

4-6 servings

Ingredients:

• Chickpeas, dried -- 1 cup
• Breadcrumbs -- 1/2 cup
• Garlic, crushed -- 2-3 cloves
• Parsley, minced -- 1/4 cup
• Flour -- 2 tablespoons
• Salt -- 1-2 teaspoons
• Baking powder -- 1 teaspoon
• Ground coriander -- 1 teaspoon
• Ground cumin -- 1 teaspoon
• Turmeric (optional) -- 1/2 teaspoon
• Cayenne pepper -- 1/2 teaspoon
• Oil for deep frying
  

Preparation:

• Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1-2 hours to soak.

• Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
  

• Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.

• Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4-5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.

• Falafel can be served on its own with taratour sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

Preparing Falafel Video...



See more falafel recipes from the Middle East Cuisine:

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches