Colossal American Falafel Recipes

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

Steps:

• With a knife, open sandwich roll and spread Greek yogurt on one half, then spread hummus on the other.
• Line top half of roll with lettuce and tomato; place pickle slice along the bottom half.
• Fill with hot falafel, season with salt, then top falafel with tahini sauce. Serve.
• For tahini sauce: Mince two garlic cloves. Whisk garlic into 1/4 cup tahini paste. Stir in one tablespoon olive oil and two and half tablespoons concentrated lemon juice. Mixture will be thick. Slowly add water, about a teaspoon at a time, until desired consistency. Don't add water too quickly, or oil will separate from the rest of the sauce. Mix in about a teaspoon of kosher salt. You could also add a half a teaspoon dried parsley if desired. Spoon desired amount over falafel and refrigerate the rest for your next sandwich.

Steps:

• Place dried chickpeas in a bowl and cover with cold water.
• Soak for at least 15 hours.
• Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
• Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
• Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
• When falafel mixture is chilled, roll into golf-sized balls.
• Carefully place 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 either in sandwiches or as a falafel first course.
• Serve with a yogurt sauce.