Different oil

cake-recipe.txt

@@ -7,7 +7,11 @@ Ingredients:
  - 1 teaspoon salt
  - 2 eggs
  - 1 cup milk
- - 1/2 cup vegetable oil
+
+ - 1/2 cup oliv oil
+
+ - 3/4 cup vegetable oil
+
  - 2 teaspoons vanilla extract
  - 1 cup boiling water
 

chili-recipe.txt

@@ -3,17 +3,17 @@ Ingredients:
  - 2 cloves garlic, chopped
  - One 8-ounce can tomato sauce
  - 2 tablespoons chili powder
- - 1 teaspoon ground cumin
  - 1 teaspoon ground oregano
  - 1 teaspoon salt
+ - 1 teaspoon black pepper
  - 1/4 teaspoon cayenne pepper
  - 1/4 cup corn flour
  - One 15-ounce can kidney beans, drained and rinsed
  - One 15-ounce can pinto beans, drained and rinsed
 
 Directions:
  1. Brown the ground beef in a large bot and drain off the excess fat.
- 2. Add the tomato sauce, chili powder, cumin, oregano, salt, and cayenne.
+ 2. Add the tomato sauce, chili powder, oregano, salt, black pepper and cayenne.
  3. Stir, then cover and simmer over low heat for one hour.
  4. Mix the corn flour and 1/2 cup water in a small bowl.  Add to chili.
  5. Add the beans and simmer for 10 more minutes.

vegan-recipe.txt

@@ -0,0 +1,158 @@
+ Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ tsp of baking soda to the soaking water to help soften the dry chickpeas.)
+
+- Fresh herbs: fresh parsley, cilantro, and dill are key to this authentic recipe.
+
+- Onion: I typically use yellow onions, but white or red onions would work.
+
+- Garlic: for best flavor, use fresh garlic cloves.
+
+- Kosher salt and pepper: to taste.
+
+- Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste.
+
+- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)
+
+- Sesame seeds: these are optional here, but I do like the added nuttiness.
+
+How to Make Falafel: Step-by-Step
+1. Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.
+
+Chickpeas after being soaked for 24 hours
+2. Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.
+
+& Refrigerate (important.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.
+
+Falafel mixture in food processor
+3. Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)
+
+Falafel patty
+4. Fry. Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)
+
+Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.
+
+Tip: it's always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.
+
+One fried falafel
+You can serve falafel for breakfast, lunch, or dinner! Most Egyptians, and others throughout the Middle East actually start their day with falafel, much like many here in the States start with a bowl of cereal.
+
+Important Tips
+I shared some of these earlier in the post, but just in case you missed them:
+
+1. Always use dry chickpeas. Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed. If you use canned chickpeas, your falafel will disintegrate in the frying oil.
+
+2. Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping. And good news is, you can make the falafel mixture one  night in advance and chill overnight.
+
+3. Add baking powder to the falafel mixture before forming into balls/patties. As a raising agent, baking powder here helps make the falafel on the fluffy side.
+
+4. Fry in bubbling oil, and do not crowd the saucepan. For perfectly crispy falafel, sadly, the best option is deep frying. The cooking oil should be hot and gently bubbling, but not too hot that the falafel disintegrate. If you need to, use a deep fry-safe thermometer (affiliate link); it should read around 375 degrees F (for my stove, that is medium-high heat.)
+
+5- Once cooked, falafel should be crispy and medium brown on the outside, fluffy and light green on the inside.
+
+One falafel cut to reveal a green middle 
+For baked falafel
+Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.
+
+Make ahead and freezing
+
+To make ahead: Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.
+
+To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking.
+
+Falafel assembled in one pita pocket
+Choose how to serve falafel
+Middle Eastern Style: On the streets of the Middle East, falafel are typically served hot with a generous amount of tahini sauce.
+
+As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.
+
+On a brunch board: Serve your flalafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.
+
+As a side: serve falafel next to small plates like Turkish-inspired fried eggplant, tabouli salad, or Balela Salad.
+
+Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus or Baba Ganoush! 
+
+Watch video for this authentic falafel recipe
+
+
+Browse our vegetarian recipes collection for more meatless ideas!  For all recipes, visit us here. And be sure to view our collection of Mediterranean diet recipes.
+
+NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE.
+
+SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.
+
+Falafel served in bowl with a side salad, tahini and pita bread
+how to make falafel
+★★★★★
+
+4.9 from 167 reviews
+
+Author: Suzy Karadsheh  Prep Time: 30 mins  Cook Time: 20 mins  Total Time: 50 minutes  Yield: 24 Patties 1x
+PRINT RECIPE
+ PIN RECIPE
+DESCRIPTION
+Ready to learn how to make authentic falafel from scratch? My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need!
+
+Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. 
+
+What’s your favorite way to enjoy falafel?  I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
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+SCALE
+1X
+2X
+3X
+INGREDIENTS
+2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
+½ tsp baking soda
+1 cup fresh parsley leaves, stems removed
+¾ cup fresh cilantro leaves, stems removed
+½ cup fresh dill, stems removed
+1 small onion, quartered
+7-8 garlic cloves, peeled
+Salt to taste
+1 tbsp ground black pepper
+1 tbsp ground cumin
+1 tbsp ground coriander
+1 tsp cayenne pepper, optional
+1 tsp baking powder
+2 tbsp toasted sesame seeds
+Oil for frying
+Falafel Sauce
+
+Tahini Sauce
+Fixings for falafel sandwich (optional)
+Pita pockets
+English cucumbers, chopped or diced
+Tomatoes, chopped or diced
+Baby Arugula
+Pickles
+
+INSTRUCTIONS
+(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
+Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
+Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
+Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
+Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.
+Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
+Place the fried falafel patties in a colander or plate lined with paper towels to drain.
+Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
+
+NOTES
+Cook's Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.
+Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1 ½ tbsp of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.
+Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.
+Popular falafel sauce: tahini sauce is what is traditionally used with falafel. I use organic tahini paste by Soom, and here is my tahini sauce recipe.
+Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
+Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.
+Visit our online shop to browse all-natural and organic spices, including cumin and coriander; organic tahini paste; extra virgin olive oils and more!
+Category: Entree
+Method: Fried or Baked
+Cuisine: Middle Eastern
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