Smashed Falafel 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

Steps:

• Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
• Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.

SMASHED FALAFEL

Steps:

• For the yogurt: Preheat a cast-iron pan over high heat. Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer in the pan until soft and skin is blistered. Remove the jalapenos to a bowl, and then cover the bowl with plastic wrap for 15 minutes. Remove the stems and seeds, but do not remove the blistered skin.
• Combine the jalapenos, cilantro, parsley, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. Add some salt and pepper and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl.
• Combine the yogurt and feta in a bowl. Gently swirl 1/4 cup of the pesto into the yogurt. Store the remaining pesto in a container with a tight fitting lid and keep in the refrigerator for up to 1 week. This pesto is great served on grilled chicken or fish.
• For the tahini: Whisk together the tahini, orange juice, pomegranate molasses and some salt and pepper in a small bowl. Hold at room temperature for at least 30 minutes to allow the flavors to meld.
• For the salad: Combine the olive oil, parsley, capers, tomatoes, cucumber and lemon juice in a bowl. Season the salad with salt and pepper, and hold at room temperature for at least 15 minutes to allow flavors to meld.
• For the falafel: Drain the chickpeas through a colander then place on a paper-towel-lined baking sheet to absorb any excess moisture. Rest the chickpeas on the sheet pan until totally dry, a good 30 minutes, at room temperature.
• Heat 4 inches of peanut oil in a medium saucepan over medium heat until a deep-frying thermometer inserted into the oil reaches 330 degrees F.
• While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and chiles, and cook until soft, about 3 minutes.
• Transfer the chickpeas to a food processor, then add the garlic mixture, green onions, cilantro, mint, parsley, lemon juice, baking powder, coriander, cumin and some 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. Using a small ice cream scoop, form the mixture into balls the size of Ping-Pong balls and place on a plate. Fry in batches until they reach a pale blonde color, about 45 seconds, spooning oil over the falafel balls constantly. Remove with a slotted spoon to the prepared baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel balls 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 the prepared baking sheet, and gently smash and immediately season with salt.
• Plate 3 smashed falafel balls on top of some tomato salad and drizzle with the tahini for each serving. Serve the yogurt on the side to dip.

FALAFEL

Steps:

• Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.
• Form the falafel mixture into balls about the size of walnuts and press to flatten.
• Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Stuff each pita with 4 falafel balls, chopped tomatoes, lettuce, and tahini.