Moishes Falafel Recipes

CHEF JOHN'S FALAFEL

Steps:

• Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
• Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Divide dough into 12 portions and roll each with moistened hands into a ball.
• Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

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!

HOMEMADE FALAFEL RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
• Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!

MOISHE'S FALAFEL

Steps:

• Put the chickpeas and fava beans in separate bowls and cover with cool water.
• Soak the beans at least 12 hours or up to one day.
• Drain and rinse.
• Put chickpeas into food processor and Process until well ground.
• Scrape chickpeas unto large bowl.
• Process the fava beans and then mix with chickpeas.
• Add onion, pepper and seasonings and mix.
• Refrigerate while heating the oil.
• Add baking powder and toss to blend.
• Roll mixture into 16 balls about the size of ping-pong balls.
• Then press and pat each ball with your fingers.
• Carefully slip a few into the hot oil.
• Fry, turning as needed.
• Drain on paper towels.
• To serve open each pita like a book.
• Scatter some sprouts and Tomatoes.
• Put 4 falafels on top.
• Top with sauce.
• For the sauce: Blend ingredients in a food processor.

FALAFEL

Steps:

• Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
• In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
• In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.

FALAFEL FROM MOOSEWOOD COOKBOOK

Steps:

• Place all ingredients except flour in a food processor.
• Blend until the consistency is uniform.
• Thoroughly mix flour into the felafel batter with a spoon.
• Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
• Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
• Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
• Keep warm in a 300 degree oven if not serving immediately.
• ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.