Best 2 Falafel Hash Recipes

Falafel Hash: A Flavorful Fusion of Middle Eastern and American Cuisine

Falafel hash is a unique and flavorful dish that seamlessly blends the culinary traditions of the Middle East and America. This innovative recipe combines crispy falafel, tender potatoes, and a medley of colorful vegetables, creating a hearty and satisfying breakfast or brunch option. The falafel, made from chickpeas or fava beans, adds a delightful crunch and a burst of savory flavor to the dish. The potatoes, perfectly roasted until golden brown, provide a comforting and filling base. The addition of vegetables like bell peppers, onions, and tomatoes brings a vibrant mix of colors, textures, and flavors. The hash is typically seasoned with a blend of aromatic spices like cumin, coriander, and paprika, adding a warm and earthy depth of flavor. Whether you prefer a classic preparation or enjoy experimenting with different ingredients, falafel hash offers endless possibilities for customization. With its tantalizing combination of flavors and textures, this dish is sure to become a favorite at your breakfast or brunch table.

Check out the recipes below so you can choose the best recipe for yourself!

FALAFEL

Falafel image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield about 20

Number Of Ingredients 35

Ingredients

2 cups soaked chickpeas (chickpeas need to be soaked in cold water for at least 18 hours and up to 24 hours), add more water if necessary
Peanut or vegetable oil, for frying
1 tablespoon olive oil
3 cloves garlic, chopped
1 or 2 serrano chiles, chopped
2 green onions (white and green part) finely chopped
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
2 teaspoons cumin seeds, toasted and ground
3 teaspoons coriander seeds, toasted and ground
Scant 2 teaspoons baking powder
1 teaspoon kosher salt
Freshly ground black pepper
2 cups thick Greek yogurt
3 piquillo or 2 roasted red peppers
1 teaspoon smoked sweet Spanish paprika
4 cloves garlic, coarsely chopped
1 teaspoon grated lemon zest
Salt and freshly ground black pepper
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
4 vine-ripe tomatoes, diced
1 small red onion, halved and thinly sliced
2 tablespoons coarsely chopped fresh mint leaves
Salt and freshly ground black pepper

Steps:

For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt.
For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
Serve falafel with yogurt sauce, hummus and relish on the side.

FALAFEL HASH

Falafel Hash image

While I have made falafel before, I find that it's a whole process for patties that end up being a lot of extra work given that this recipe is, in essence, deconstructed then accompanied by other complementary vegetables.

Provided by Kameron

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h

Yield 4

Number Of Ingredients 22

Ingredients

3 tablespoons extra-virgin olive oil
1 onion, chopped
8 mushrooms, halved and sliced
4 garlic cloves, minced
1 yam, peeled and cubed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon onion (nigella) seeds
1 teaspoon black mustard seeds
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ head cauliflower, chopped
1 (15 ounce) can chickpeas, drained
½ teaspoon salt
ground black pepper to taste
¾ cup vegetable stock
1 tablespoon tomato paste
3 cups fresh spinach, coarsely chopped
1 bunch fresh parsley, finely chopped
1 lemon, juiced
1 lime, juiced

Steps:

Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.
Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined.
Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.

Nutrition Facts : Calories 387.3 calories, Carbohydrate 62.5 g, Fat 12.6 g, Fiber 13.1 g, Protein 10.6 g, SaturatedFat 1.7 g, Sodium 683.3 mg, Sugar 7.1 g

Tips:

Use dried chickpeas for the best flavor and texture. Dried chickpeas have a more robust flavor than canned chickpeas and will hold their shape better when cooked.
Soak the chickpeas overnight before cooking. This will help to soften them and reduce the cooking time.
Rinse the chickpeas thoroughly before cooking. This will help to remove any impurities.
Use a food processor to grind the chickpeas. This will help to create a smooth and consistent falafel mixture.
Add plenty of fresh herbs and spices to the falafel mixture. This will help to give the falafels a delicious flavor.
Form the falafel mixture into balls and then flatten them slightly. This will help them to cook evenly.
Shallow-fry the falafels in hot oil until they are golden brown and crispy. This will take about 3-4 minutes per side.
Serve the falafels hot with your favorite dipping sauce. Tahini sauce, hummus, and tzatziki sauce are all great options.

Conclusion:

Falafel hash is a delicious and easy-to-make breakfast, lunch, or dinner. It is a great way to use up leftover falafels, and it can also be made with canned chickpeas if you don't have time to soak and cook dried chickpeas. The hash can be customized to your liking by adding different vegetables, herbs, and spices. It is a healthy and satisfying meal that is perfect for any occasion.