Name: Bobby Flay’s Falafel
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 20 servings
Cuisine: Middle Eastern
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 Tbsp olive oil; 3 cloves garlic, chopped; 1 - 2 serrano chiles, chopped; 2 green onions (white and green part) finely chopped; 3 Tbsp chopped fresh parsley leaves; 3 Tbsp chopped fresh mint leaves; 3 Tbsp chopped fresh cilantro leaves; 1 Tbsp lemon juice; 2 Tbsp cumin seeds, toasted and ground; 3 Tbsp coriander seeds, toasted and ground; 2 tsp baking powder (2 scant tsp); 1 tsp kosher salt; Freshly ground black pepper; 2 cups thick Greek yogurt; 3 piquillo or 2 roasted red peppers; 1 tsp smoked sweet Spanish paprika; 4 cloves garlic, coarsely chopped; 1 tsp grated lemon zest; Salt and freshly ground black pepper; 3 cups white beans, cooked, or canned, drained and rinsed; 6 cloves roasted garlic; 1 Tbsp harissa; 2 Tbsp fresh lemon juice; 3 Tbsp tahini; ½ cup olive oil; Salt and freshly ground black pepper; ¼ cup olive oil; 2 Tbsp red wine vinegar

Prep Time

45 min

Cook Time

10 min

Yields

20 servings

Moist, golden falafel are served with a trio of savory sides.

ingredients

Falafel

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

Tbsp olive oil

cloves garlic, chopped

- 2 serrano chiles, chopped

green onions (white and green part) finely chopped

Tbsp chopped fresh parsley leaves

Tbsp chopped fresh mint leaves

Tbsp chopped fresh cilantro leaves

Tbsp lemon juice

Tbsp cumin seeds, toasted and ground

Tbsp coriander seeds, toasted and ground

tsp baking powder (2 scant tsp)

tsp kosher salt

Freshly ground black pepper

Piquillo Pepper Yogurt Sauce

cups thick Greek yogurt

piquillo or 2 roasted red peppers

tsp smoked sweet Spanish paprika

cloves garlic, coarsely chopped

tsp grated lemon zest

Salt and freshly ground black pepper

White Bean Hummus

cups white beans, cooked, or canned, drained and rinsed

cloves roasted garlic

Tbsp harissa

Tbsp fresh lemon juice

Tbsp tahini

cup olive oil

Salt and freshly ground black pepper

Tomato Relish

cup olive oil

Tbsp red wine vinegar

tsp smoked paprika

vine-ripe tomatoes, diced

small red onion, halved and thinly sliced

Tbsp coarsely chopped fresh mint leaves

Salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330ºF on a deep-fry thermometer.

Step 3

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.

Step 4

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.

Step 5

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 330ºF 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 350ºF. 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.

Step 6

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.

Step 7

Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.

Step 8

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.

Step 9

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.

Step 10

Serve falafel with yogurt sauce, hummus and relish on the side.

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Bobby Flay’s Falafel

ingredients

Falafel

Piquillo Pepper Yogurt Sauce

White Bean Hummus

Tomato Relish

directions

Rate Recipe

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