Colossal American Falafel Recipes

FALAFEL

Falafel image

Provided by Alton Brown

Time 1h8m

Yield 15 to 20 falafel

Number Of Ingredients 12

Ingredients

1 pound dried chickpeas, sorted and rinsed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 cloves garlic, coarsely chopped
4 small scallions, trimmed and finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon aluminum-free baking powder
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley leaves
2 quarts peanut oil
Pita bread, warmed, for serving

Steps:

Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. Place on a half sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. Repeat until all falafel have been cooked. Serve on warm pita.

FALAFEL

Falafel image

Provided by Melissa d'Arabian : Food Network

Time 1h10m

Yield 4 servings (3 patties per serving)

Number Of Ingredients 25

Ingredients

2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1 1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying
Lettuce, for garnish
Chopped salted tomatoes, for garnish
Grated cucumber, for garnish
White Bean Yogurt Sauce, recipe follows
3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Steps:

In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

COLOSSAL AMERICAN FALAFEL

Colossal American Falafel image

I wanted hummus for dinner but the hubby is a hearty eater so I figured meet in the middle and make falafels! Well, I got a little creative :) Great with tzaziki sauce or you can get all crazy and use jalapeno jelly like me.

Provided by Daniela Hudkins

Categories Bean and Pea Appetizers

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 (16 ounce) cans garbanzo beans (chickpeas), drained and rinsed
6 tablespoons olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 tablespoons water
2 tablespoons tahini
2 eggs
½ cup fine bread crumbs
2 large carrots, finely shredded
½ onion, chopped
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon onion powder
1 teaspoon ground cumin
6 slices turkey bacon, sliced into small strips
2 tablespoons olive oil

Steps:

Place garbanzo beans, 6 tablespoons olive oil, lemon juice, garlic, water, and tahini in a blender. Puree until thick and smooth. Transfer mixture to a large mixing bowl.
Stir eggs into hummus mixture until completely mixed.
Gently stir bread crumbs, carrots, onion, garlic salt, lemon pepper, onion powder, cumin, and turkey bacon into hummus mixture until thoroughly combined.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Drop a large spoonful of falafel mixture into hot oil. Gently flatten into a thick disc. Cook patties until golden brown, about 3 minutes on each side. Transfer to a wire rack with paper towels underneath.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 48.8 g, Cholesterol 87.2 mg, Fat 30.4 g, Fiber 8.7 g, Protein 16.6 g, SaturatedFat 5.2 g, Sodium 1285.3 mg, Sugar 3.5 g

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