Falafels With Pine Nuts Recipes

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

FALAFELS WITH PINE NUTS

Steps:

• Soak the fava beans in 1 1/2 cups of cold water.
• Set aside for 48 hours, changing water once in a day.
• If the weather is hot, change water twice daily.
• Soak the chickpeas in 1 1/2 cups of cold water for 15 hours.
• Drain beans.
• Remove the skins of the fava beans by taking a handful of beans at a time and rubbing both the palms together making the beans rub against one another in order to loosen the skins.
• Combine the fava beans, chickpeas, chopped onions and garlic in a food processor.
• Grind till you have a fine paste.
• Put it in a bowl.
• Add parsley, cumin, coriander, red chili, salt, pepper, baking soda and pine nuts to the mixture.
• Mix well and knead it nicely.
• Keep aside for half an hour.
• Take a spoonful of the bean paste at a time.
• Shape into patties about 2 inches in diameter.
• Arrange the patties in a plate.
• Keep aside for 30 minutes.
• Heat sufficient oil in a wok.
• Once its hot, gently lower the patties and deep-fry them until well-browned.
• Drain on clean paper towels before serving.
• To prepare the tahini sauce, put the tahini paste and garlic in a blender.
• Process for a few seconds.
• Add lemon juice and water.
• Process the paste well.
• Add salt to taste.
• To serve: Split up a khoubz and place a lettuce leaf in it.
• Place some tomato slices or sliced onions over the lettuce leaf.
• Spread some tahini sauce over the onions.
• Place 2-3 falafels on it.
• Serve hot.
• Enjoy!

SMASHED FALAFEL

Steps:

• For the yogurt: Preheat a cast-iron pan over high heat. Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer in the pan until soft and skin is blistered. Remove the jalapenos to a bowl, and then cover the bowl with plastic wrap for 15 minutes. Remove the stems and seeds, but do not remove the blistered skin.
• Combine the jalapenos, cilantro, parsley, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. Add some salt and pepper and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl.
• Combine the yogurt and feta in a bowl. Gently swirl 1/4 cup of the pesto into the yogurt. Store the remaining pesto in a container with a tight fitting lid and keep in the refrigerator for up to 1 week. This pesto is great served on grilled chicken or fish.
• For the tahini: Whisk together the tahini, orange juice, pomegranate molasses and some salt and pepper in a small bowl. Hold at room temperature for at least 30 minutes to allow the flavors to meld.
• For the salad: Combine the olive oil, parsley, capers, tomatoes, cucumber and lemon juice in a bowl. Season the salad with salt and pepper, and hold at room temperature for at least 15 minutes to allow flavors to meld.
• For the falafel: Drain the chickpeas through a colander then place on a paper-towel-lined baking sheet to absorb any excess moisture. Rest the chickpeas on the sheet pan until totally dry, a good 30 minutes, at room temperature.
• Heat 4 inches of peanut oil in a medium saucepan over medium heat until a deep-frying thermometer inserted into the oil reaches 330 degrees F.
• While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and chiles, and cook until soft, about 3 minutes.
• Transfer the chickpeas to a food processor, then add the garlic mixture, green onions, cilantro, mint, parsley, lemon juice, baking powder, coriander, cumin and some salt and pepper, and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
• Line a baking sheet with paper towels. Using a small ice cream scoop, form the mixture into balls the size of Ping-Pong balls and place on a plate. Fry in batches until they reach a pale blonde color, about 45 seconds, spooning oil over the falafel balls constantly. Remove with a slotted spoon to the prepared baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel balls to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to the prepared baking sheet, and gently smash and immediately season with salt.
• Plate 3 smashed falafel balls on top of some tomato salad and drizzle with the tahini for each serving. Serve the yogurt on the side to dip.

PISTACHIO FALAFEL

Steps:

• Place the dried chickpeas in a bowl or resealable container. Fill with water to completely cover the chickpeas. Cover the container and refrigerate for 24 hours. Drain and rinse the chickpeas.
• In a food processor fitted with the blade attachment, combine the pistachios, soaked chickpeas, mint, parsley, onion, coriander, cumin, baking soda, garlic and 1 tablespoon olive oil. Season with salt and pepper. Pulse the food processor until the mixture starts to come together, scraping down the sides every few pulses, making sure not to overblend. (You want it to have a slightly coarse texture; you do not want it to become a smooth paste.)
• Form the falafel mixture into balls about the size of a golf ball, then lightly press into discs. Place on a sheet tray.
• Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack.
• Heat the remaining 2 tablespoons olive oil in a large nonstick pan over a medium-high heat. Saute the falafel in batches, about 3 minutes on each side to caramelize. Transfer to the sheet pan with the rack and season with salt. Repeat as needed with more olive oil and the remaining falafel. Hold the falafel in the oven until ready to serve. Serve with the Yogurt Sauce, and sprinkle everything with the pomegranate seeds and whole mint leaves.
• For the yogurt sauce: Combine the yogurt, ground pistachios, tahini, cardamom, lemon juice and zest, grated garlic, salt and pepper in a small bowl and mix with a spoon or whisk until well blended. Store in the refrigerator until ready to serve.

SPINACH & FETA FALAFEL BITES

Steps:

• Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water - do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
• Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.