Chef Johns Falafel Food

CHEF JOHN'S FALAFEL

Chef John's Falafel image

Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 12h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup dry garbanzo beans
½ yellow onion, diced
½ cup chopped fresh flat-leaf parsley
4 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
2 teaspoons lemon juice
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
oil for frying

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.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g

JOAN NATHAN'S FAVORITE FALAFEL

Joan Nathan's Favorite Falafel image

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours.

Provided by blucoat

Categories Lunch/Snacks

Time 25m

Yield 20 balls

Number Of Ingredients 15

Ingredients

1 cup dried garbanzo beans
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red chili pepper
4 garlic cloves
1 teaspoon cumin
1 teaspoon baking powder
4 -6 tablespoons flour or 4 -6 tablespoons bulgur
soybean oil or vegetable oil, for frying
chopped tomato, for garnish
diced onion, for garnish
diced green bell pepper, for garnish
pita bread

Steps:

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.

Nutrition Facts : Calories 45.3, Fat 0.7, SaturatedFat 0.1, Sodium 137.5, Carbohydrate 8, Fiber 1.9, Sugar 1.3, Protein 2.2

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