Best Emerils Sure Fired Falafel Recipes

FALAFEL WITH TAHINI SAUCE

Steps:

• Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
• Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
• Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
• Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

EMERIL'S SURE-FIRED FALAFEL

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.

EMERIL'S FISH PROVENCAL

Steps:

• Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
• Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
• Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.