Easyfalafels Recipes

Steps:

• Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
• Roll mixture into balls about the size of a golf ball; place on a plate.
• Press into patties and coat in panko bread crumbs.
• Heat about 1-inch olive oil in a skillet over medium heat.
• Pan-fry patties until crispy, about 3 minutes on each side.

Steps:

• Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
• Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
• In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
• Transfer balls (don't over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
• TAHINI SAUCE.
• • ¾ cup tahini paste.
• • ¾ cup 2% plain yogurt.
• • ¼ cup freshly squeezed lemon juice.
• • ¼ teaspoons garlic powder.
• • 1 pinch ground Himalayan sea salt.
• In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.

Steps:

• Preheat oven to 400 degrees. In a food processor, combine all of the ingredients, except the oil. Mix on medium-high speed until well blended.
• Shape the mixture into 1-1/2-inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten the balls to about 1/2-inch thickness with the bottom of a heavy drinking glass. Brush the falafels with the oil and bake for 20 minutes, until golden brown on both sides, turning halfway through the baking.

Steps:

• Soak the chickpeas in cold water for 8 hrs, or overnight.
• Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
• Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
• Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.