Culinary Comparison of Falafel and Hush Puppies.
Just had a taste test of falafel and hush puppies, and I can't decide which I love more! The crispy and savory falafel or the fluffy and sweet hush puppies? What's your pick?
The similarities between these two dishes, falafel, and hush puppies, are deep-fried dishes that involve a batter made with flour or cornmeal. However, in the falafel recipe, the batter is made with ground chickpeas or fava beans, while in the hush puppies recipe, the batter is made with cornmeal.
The batter is shaped into small patties or balls and fried until golden brown in both recipes. Both dishes are often enjoyed with other accompanying foods, such as pita bread, sauces, or seafood.
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| Falafel |
Falafel History, Customs, and Recipe.
Falafel is a popular recipe in North African and Middle Eastern cuisines, while hush puppies are legendary in Southern American cuisine.
Falafel is a popular North African and Middle Eastern dish made from ground chickpeas or ground fava beans, mixed with herbs, spices, and other fresh ingredients, then deep-fried. It has a rich history and is enjoyed as street food or as part of a meal in many countries worldwide.
Falafel's exact origin is debated, but it is believed to have originated in Egypt or Lebanon and has been a staple in Middle Eastern cuisine for centuries. After that, it spread to other parts of the Middle East and eventually gained popularity globally. Today, it is loved by people of various cultural backgrounds.
Falafel is traditionally served on pita bread with various toppings and sauces. It is often accompanied by pickles, tahini sauce, hummus, and a fresh salad of tomatoes, cucumbers, and herbs. In some countries, falafel is served as a meze, or appetizer, with other small dishes.
The singular word for falafel is the same as the plural, falafel.
Easy Falafel Recipe
Ingredients
1 ½ cups canned chickpeas, drained
1 small onion, roughly chopped
3 garlic crushed cloves
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon baking soda
Salt to taste
Vegetable oil for frying
Directions.
Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, and salt in a food processor. Pulse the mixture until well combined but not completely smooth. You want a slightly coarse texture.
Transfer the mixture to a bowl and rest in the refrigerator for about 30 minutes. This helps the mixture to bind together. Heat vegetable oil in a deep pot or skillet to about 350°F (175°C).
Shape the chickpea mixture into small patties, about 1-2 inches in diameter, and gently flatten them.
Carefully drop the falafel patties into the hot oil and fry until golden brown on both sides. This usually takes about 3-4 minutes per side.
Once cooked, remove the falafel using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Serve the falafel on warm pita bread with your choice of toppings, such as tahini sauce, hummus, or fresh vegetables.
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| Hush puppies |
Hush Puppies History, Customs, and Recipe.
Hush puppies are a popular Southern American dish made from deep-fried cornmeal batter until golden brown. They are often served as a side dish with seafood, barbecue, or other Southern-style meals.
Hush Puppies History
The exact origin of hush puppies is uncertain, but they are believed to have originated in the Southern United States, particularly in states like Mississippi, Louisiana, and Georgia. Hush puppies were traditionally made by combining leftover cornmeal batter with spices and deep-frying them to accompany meals.
The name hush puppies are said to have originated from the practice of tossing fried cornmeal balls to dogs to quiet them-hush puppies!
Hush puppies are commonly enjoyed alongside seafood dishes like fried fish, shrimp, or crawfish. They are also served at barbecues, picnics, and other outdoor gatherings. Hush puppies are typically filled with tartar sauce or other condiments for dipping.
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| Eating hush puppies. |
Easy Hush Puppies Recipe.
Ingredients.
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup buttermilk
Vegetable oil for frying
Directions.
Combine the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
Add the buttermilk and whisk in cornmeal the buttermilk.
The batter should be thick and slightly sticky. If it seems too dry, you can add a little more buttermilk.
Heat vegetable oil in a deep pot or skillet to about 350°F (175°C).
Using a spoon or a small ice cream scoop, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
Fry the hush puppies for about 2-3 minutes, turning them occasionally, until they are golden brown on all sides.
Once cooked, remove the hush puppies with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Serve the hush puppies while they are still warm alongside your desired main dish or as an appetizer with dipping sauce. |
| falafel |
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| Hush puppies |
