No Fuss Falafel Food
FALAFEL
Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.
Provided by Food Network Kitchen
Time 35m
Yield 25 falafel balls
Number Of Ingredients 11
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.
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- Combine the ground flax seed, lemon juice and water and set aside while you prepare the rest of the mixture.
- Add the chickpeas to your food processor. Crush the garlic, dice the onion, roughly chop the herbs and add them all to the machine with the lemon zest, chilli flakes, black pepper and sea salt. Blend until well combined, but still a little chunky - you will probably need to scrape down the sides a few times. Add the flax-lemon and mix until thoroughly distributed.
- When you are ready to cook the falafel, and one teaspoon of oil to a heavy bottomed frying pan (I used a cast iron skillet) and heat over medium heat until thoroughly hot. You want the pan to be hot enough to brown the bottom, but not burn it - definitely no more than medium heat. Shape the falafel into flatish patties (a flat shape will yield a better crust) and add to the pan. Cover and cook for about 5 minutes, until the bottom is well crusted. Remove the falafel from the pan, add the last teaspoon of oil, flip the patties and return to the pan. Cover again and cook until both sides are nice and brown. Serve immediately.
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