Best Chef Johns Falafel Recipes

AUTHENTIC FALAFELS

Authentic Falafels image

These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.

Provided by Kathleen Woods Rubino

Categories Appetizers and Snacks Beans and Peas

Time 9h40m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup dried chickpeas
½ teaspoon baking soda
1 tablespoon water
1 ⅓ tablespoons sesame seeds
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground coriander
½ teaspoon ground black pepper
½ teaspoon red chili powder
½ teaspoon white sugar
¼ teaspoon ground turmeric
1 pinch asafoetida powder
1 quart vegetable oil for frying, or as needed

Steps:

Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 20.8 g, Fat 17.7 g, Fiber 5.9 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 582.4 mg, Sugar 3.7 g

JEANIE'S FALAFEL

Jeanie's Falafel image

This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.

Provided by JeanieMomof3

Categories World Cuisine Recipes European Greek

Time 32m

Yield 6

Number Of Ingredients 12

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
⅛ teaspoon ground turmeric
½ teaspoon baking powder
1 cup fine dry bread crumbs
¾ teaspoon salt
¼ teaspoon cracked black peppercorns
1 quart vegetable oil for frying

Steps:

Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 35.2 g, Fat 16.8 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 723.9 mg, Sugar 1.7 g