Emerils Sure Fired Falafel Food

FALAFEL

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

AIR FRYER FALAFEL

Steps:

• Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
• Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
• Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

EMERIL'S SURE-FIRED FALAFEL

Steps:

• Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or overnight. Drain and set aside.
• Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
• In a large nonstick sauté pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
• Serve with pita bread, hummus and Middle Eastern condiments.

EMERIL'S FALLEN SOUFFLE

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
• Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
• Set inside a roasting pan large enough to hold the cups without touching.
• In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
• Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
• Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
• Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
• In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
• Gently fold the remaining egg whites into the yolks in 3 additions.
• Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
• Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
• Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
• Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
• If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.