Falafel Casserole Food

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.

FALAFEL

Steps:

• Heat 3 inches oil in large heavy pot to 365 degrees F.
• Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.
• Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.
• Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.

FALAFEL CASSEROLE

Steps:

• Blend all ingredients with a fork.
• Pour into oiled, shallow 8-inch casserole; mixture should be 1 inch deep.
• Bake in 350 degree oven until firm in center when pressed, about 30 minutes.

EASIEST FALAFEL

Steps:

• Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
• Roll mixture into balls about the size of a golf ball; place on a plate.
• Press into patties and coat in panko bread crumbs.
• Heat about 1-inch olive oil in a skillet over medium heat.
• Pan-fry patties until crispy, about 3 minutes on each side.

BAKED FALAFEL

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
• Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

HOMEMADE FALAFELS

Steps:

• Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
• Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

FALAFEL FROM MOOSEWOOD COOKBOOK

Steps:

• Place all ingredients except flour in a food processor.
• Blend until the consistency is uniform.
• Thoroughly mix flour into the felafel batter with a spoon.
• Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
• Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
• Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
• Keep warm in a 300 degree oven if not serving immediately.
• ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

EASY HEALTHY FALAFELS

Steps:

• Soak the chickpeas in cold water for 8 hrs, or overnight.
• Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
• Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
• Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.