Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Falafel Soup with Chickpea Meatballs
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Falafel Soup with Chickpea Meatballs

 Post Reply Post Reply
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4239
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: Falafel Soup with Chickpea Meatballs
    Posted: 25 July 2017 at 09:03
Recently I heard a reference to falafel soup, something I’d never heard of before. But the idea intrigued me.

This is the result:

For the soup, itself, I adapted Ahron’s falafel recipe (well, actually, his sister’s---but who’s counting). To it I added the meatballs, which is a Sephardic I’d picked up when researching that project. Together they make a great soup.

I wound up with 25 of the meatballs; far too many for the amount of stock. But, not to worry. By themselves, perhaps on a bed of baked bulgur and a salad, they make a nice meal of their own.

FALAFEL SOUP WITH CHICKPEA MEATBALLS
     
8 cups chicken stock     
1 cup onion, chopped coarsely
4 cloves garlic, chopped     
2 tbls chicken fat
2 cups chickpeas that have been soaked overnight
½ cup parsley, chopped     
1/3 cup cilantro, chopped
2 tsp Hungarian paprika
1 tsp cumin
1 tsp harissa     
Salt & pepper to taste

Melt chicken fat in heavy bottomed kettle. Sauté onions until soft and lightly colored. Add garlic and sauté 1 minute more. Stir in spices and cook a bit to reduce raw taste. Stir in chickpeas to coat with mixture. Add 6 cups stock and fresh herbs. Bring to boil, reduce heat, and simmer covered until chickpeas are tender.

Transfer to a blender, in batches, and puree solids. Return to pot. Form dumplings into balls about the size of small limes. Add to pot, along with the balance of the stock. Simmer until dumplings float and are cooked through, 10-12 minutes.

To prepare meatballs:

1 lb chicken, chopped     
1 onion, minced
1 tsp cardamom     
1 tsp cumin
1 tsp turmeric     
1 tsp salt
½ tsp pepper     
¼ cup melted chicken fat or oil
1 egg, beaten     
2 cups chickpea flour

Mix together all ingredients except the flour until well combined. Add the flour, kneading with hands to incorporate evenly. Mixture will be a thick dough. Let rest 10-15 minutes to hydrate fully. Shape into balls and add to soup.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8207
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 August 2017 at 12:40
Brook - this looks pretty good.

Are the dumplings made from the solids, or the chickpea meatballs?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.