Best Emerils Sure Fired Falafel Recipes

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HOW TO MAKE FALAFEL



How to Make Falafel image

Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)

Provided by Suzy Karadsheh

Categories     Entree

Time 50m

Number Of Ingredients 21

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

Steps:

  • (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
  • Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
  • Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
  • Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  • Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
  • Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
  • Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  • Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg

EMERIL'S SURE-FIRED FALAFEL



Emeril's Sure-Fired Falafel image

I love Emeril's vegetarian recipe, and this one is no exception. It comes from the Planet Green Network show Emeril Green.

Provided by Miss_Elaine

Categories     European

Time 35m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 14

2 cups dried garbanzo beans (garbanzo beans, about 12 ounces)
1 cup cilantro leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
salt & freshly ground black pepper
1 pinch red pepper flakes
1/2 onion, quartered
5 garlic cloves, peeled
1/2 red bell pepper, chopped
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 cup olive oil
pita bread, for serving

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.

Nutrition Facts : Calories 341.4, Fat 13.3, SaturatedFat 1.7, Sodium 79.6, Carbohydrate 44.6, Fiber 12.4, Sugar 8, Protein 13.5

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