* Exported from MasterCook *
Slow Cooker Falafel in Saffron Tomato Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Sauce:
2 Tablespoons extra-virgin olive oil
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 pinch red pepper flakes
1 teaspoon saffron threads -- crushed in the palm of your hand
2 cans chopped tomatoes -- 28 to 32-ounces each, with their juice
1 cup broth -- chik'n or veg
For the Falafel:
2 cans chickpeas, canned -- 14 1/2 to 15 oz each, rinsed & drained
2 medium shallots -- quartered
3 garlic cloves -- peeled
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 Tablespoon fresh lemon juice
1/4 cup finely chopped fresh cilantro leaves
1/4 cup finely chopped flat-leaf parsley leaves
2 Tablespoons extra-virgin olive oil -- plus enough to saute the falafel
1 cup all purpose flour
To Serve:
1/4 cup Finely chopped fresh flat-leaf parsley
Salt -- optional
freshly ground black pepper -- optional
To Make the Sauce: In a large skillet, heat the olive oil over medium-high
heat and saute the onion, garlic, red pepper flakes, and saffron for 3
minutes, or until the onion begins to soften. Add the tomatoes and bring
to a boil. Transfer the mixture to the insert of a 5 to 7-quart slow
cooker and stir in the broth. Cover the slow cooker and set it on High
while making the falafel.
To Make the Falafel: In a food processor, combine the chickpeas, shallots,
garlic, cumin, coriander, and lemon juice. Pulse on and off to break up
the shallots and then process for 30 seconds, until the mixture is pureed.
Transfer the chickpea mixture to the mixing bowl, and stir in the
cilantro, parsley, and 2 Tablespoons of the olive oil. Form the mixture
into 1-inch balls. Put the flour in a shallow dish, and roll the falafel
in the flour. Heat the remaining olive oil over high heat, and cook the
balls, a few at a time, being careful not to crowd the pan, until the
balls are crisp all over.
Drain the falafel on paper towels, and transfer to the sauce in the slow
cooker. Cook th falafel on High for 2 hours, or on Low for 4 hours.
Stir the parsley into the sauce, taste for seasoning, and adjust with salt
or pepper if needed. Serve immediately.
Serve 6 to 8
AuthorNote: Falafel, a popular street food in the Middle East and North
Africa, is usually deep-fried and tucked into pita with a salad of lettuce
and tomatoes. This dish a little bit of a riff on the original chickpea
balls. They're sauteed in olive oil, and then dropped into a savory
saffron tomato sauce to simmer and soak up all the flavor. Serve the
falafel over couscous, or wrapped in pita with a topping of yogurt to
cool the spicy sauce.
ChupaNote: I used cornstarch instead of flour to dredge the chickpea
balls, it gives a crisper crust. I also added 1 Tablespoon ground Aleppo
red pepper (or 1 teaspoon cayenne pepper mixed with 2 teaspoons sweet
paprika).
Cuisine:
"MidEastern"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 237 Calories; 9g Fat (33.4%
calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 213mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : Cooker: 5 to 7-quart
Time: High for 2 hours, or Low for 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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