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Falafel Soup with Chickpea Meatballs

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
Printed Date: 28 November 2021 at 10:29

Topic: Falafel Soup with Chickpea Meatballs
Posted By: HistoricFoodie
Subject: Falafel Soup with Chickpea Meatballs
Date 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.

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

Posted By: TasunkaWitko
Date Posted: 22 August 2017 at 12:40
Brook - this looks pretty good.

Are the dumplings made from the solids, or the chickpea meatballs?

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Posted By: HistoricFoodie
Date Posted: 06 July 2019 at 05:14
Hmmmmm? How did I ever miss this question on one of my own threads?  Sorry, Ron.

The problem is with my choice of words.  The dumplings are the meatballs.  

Please forgive the ambiguity. 

But we hae meat and we can eat
And sae the Lord be thanket

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