Pistachio Falafel Recipes

NANCY'S FALAFEL PISTACHIOS

Nancy's Falafel Pistachios image

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

Provided by Steven Rothfeld

Yield Makes 6-10 servings

Number Of Ingredients 11

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried ground basil
1 tablespoon dried ground marjoram
1 tablespoon dried ground rosemary
2 1/2 teaspoons turmeric
2 cups (300 g) whole peeled garlic cloves
2 cups (475 ml) olive oil
6 dried hot red chilies, such as chilies de árbol or pequin chilies
4 cups (500 g) unsalted pistachios in the shell
1 teaspoon salt

Steps:

Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.
Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.

FALAFEL WITH CANNED CHICKPEAS

Falafel with Canned Chickpeas image

Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.

Provided by Dani

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 12

Number Of Ingredients 14

Ingredients

1 ½ (15 ounce) cans chickpeas, drained
1 ½ onions, chopped
¾ cup chopped fresh parsley
3 cloves garlic, chopped
2 eggs
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 ½ teaspoons lemon juice
1 ½ teaspoons baking powder
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 ½ cups bread crumbs
1 tablespoon olive oil, or as needed

Steps:

Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 21.5 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 571.1 mg, Sugar 2.2 g

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