Crispy Pan Seared Falafel Food

CRISPY PAN SEARED FALAFEL

Steps:

• Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
• Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
• Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook 3 to 4 patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200-degree oven, if necessary.
• To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with tzatziki.

SEARED FALAFEL BURGERS

Steps:

• For the falafels:
• Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
• Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
• Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape-don't worry about flipping them. This step can be done ahead of time.
• To make the Tahini Mayo:
• Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.
• To serve:
• Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
• Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.

FALAFEL

Steps:

• For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
• Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
• While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
• Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, 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. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel 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 baking sheet lined with paper towels, and immediately season with salt.
• For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
• Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
• For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
• Serve falafel with yogurt sauce, hummus and relish on the side.

CRISPY FRIED FALAFEL

Steps:

• In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
• Drain the broad beans and chick peas then remove and discard shells.
• Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
• Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
• After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
• Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
• Serve the falafel either hot or cold and enjoy.

PAN-FRIED FALAFEL

Steps:

• Place chickpeas in a food processor; puree to a thick paste.
• Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.
• Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.
• Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.
• Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.
• Form mixture into balls and flatten into small patties.
• Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.
• Fry patties in hot oil until browned, 3 to 5 minutes per side.