Santafefalafel 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!

FALAFEL

Steps:

• Peanut or other neutrally flavored oil, for frying
• To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.
• Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.
• Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard.
• To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.
• In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes. Pulverize in a spice grinder until they are a powder.
• Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.
• Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour.
• Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.
• Remove the falafel from the pan and dry on paper towels.
• Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce.
• In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne. Puree until smooth. While the machine is running, add the olive oil and about 1/2 cup water. Season the sauce with salt. Taste and re-season, if needed. Refrigerate, covered, until ready to serve.

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.

SANTA FE FALAFEL

Steps:

• Rinse and drain beans and mash with a fork or potato masher until a fine puree forms. Add cheese, finely crushed tortilla chips, minced scallions, finely chopped bell pepper, finely chopped cilantro, crushed garlic, seasoning, and egg white.
• Stir until well combined.
• Shape 1/4 cupfuls into 8 (3-inch) patties.
• Spray a non-stick griddle or large skillet with Pam cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
• Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce.
• Mix sour cream, lime zest and lime juice and add a dollop to your falafel.

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!