Pan Fried Falafel Bites Recipes
CRISPY PAN SEARED FALAFEL
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 18
Steps:
- Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
- Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
- Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook 3 to 4 patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200-degree oven, if necessary.
- To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with tzatziki.
Nutrition Facts : Calories 309 g, Fat 4 g, Fiber 9 g, Protein 13 g, Sodium 667 g
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- Prepare the night before serving: Place the dried chickpeas in a medium saucepan, and cover them with a generous amount of cold water. Allow the chickpeas to soak for 8 to 12 hours (overnight). They will plump up substantially.
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- Drop the garlic clove into a food processor with the blade running. Add the tahini and lemon juice, and season with salt. Process until smooth, scraping down the sides as needed. With the blade running, slowly pour the water through the feed tube. Scrape the sides and bottom of the work bowl, and process again until the mixture is light and creamy. Season with salt to taste.
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- In a large bowl, cover the chickpeas with 3 inches of water and let sit overnight. The chickpeas will double or triple in size.
- Drain the chickpeas. Line a baking sheet with paper towels and spread the chickpeas on top. Top with additional paper towels and press gently to dry. Allow to sit for up to 3 hours to further dry.
- Pulse the chickpeas in a food processor until finely chopped. Transfer half to a large bowl. Add the herbs, onion, garlic, and seasoning to the food processor with the remaining chickpeas and process until fully combined and pasty. Mix into the chopped chickpeas.
- Cover the mixing bowl and refrigerate for 1-2 hours to allow the mixture to firm up. You can skip this step if desired, but the falafel will be more prone to breaking apart while they cook.
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