Falafel, a traditional Middle Eastern dish, is a delicious and versatile food made from chickpeas or fava beans. These deep-fried balls are packed with flavor and can be served as an appetizer, main course, or snack. The Pioneer Woman's Falafel recipe is a great way to enjoy this classic dish at home.
In this article, you'll find multiple variations of falafel recipes, including a traditional recipe, a baked falafel recipe, and a falafel burger recipe. Each recipe provides step-by-step instructions and helpful tips to ensure your falafel turns out perfect. Whether you're a seasoned cook or a beginner, these recipes will guide you through the process of making delicious and authentic falafel.
So, get ready to explore the wonderful world of falafel and tantalize your taste buds with these flavorful and satisfying recipes. From the classic deep-fried falafel to the healthier baked version and the hearty falafel burger, there's something for everyone to enjoy.
FALAFEL
Steps:
- Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.
- Form the falafel mixture into balls about the size of walnuts and press to flatten.
- Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Stuff each pita with 4 falafel balls, chopped tomatoes, lettuce, and tahini.
FALAFEL WITH TABBOULEH AND TAHINI SAUCE
This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.
Provided by Anne Burrell
Categories main-dish
Time 50m
Yield 4 servings (12 falafel)
Number Of Ingredients 33
Steps:
- For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
- Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
- Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
- For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
- Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
- For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
- To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.
Tips:
- Soak the chickpeas overnight: This will help them to soften and cook more evenly.
- Use a food processor to grind the chickpeas: This will give you a smooth and consistent falafel mixture.
- Add plenty of herbs and spices to the falafel mixture: This will give them a delicious flavor.
- Chill the falafel mixture for at least 30 minutes before frying: This will help them to hold their shape better.
- Fry the falafel in hot oil: This will help them to cook evenly and get a crispy exterior.
- Serve the falafel immediately with your favorite dipping sauce: Tahini sauce, tzatziki sauce, or hummus are all great options.
Conclusion:
Falafel is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a great way to enjoy chickpeas and is a good source of protein and fiber. This Pioneer Woman Falafel recipe is a great place to start if you are new to making falafel. The recipe is easy to follow and the results are delicious. So what are you waiting for? Give this recipe a try today!
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