Bobby Flay’s Falafel

Name: Bobby Flay’s Falafel
Yield: about 20 balls
Ingredients: 2 cups dried chickpeas; Canola oil, for deep-frying; 1 tablespoon olive oil; 3 cloves garlic, chopped; 1 to 2 serrano chiles, to taste, chopped; 2 green onions (green and pale green parts), thinly sliced; 1/4 cup finely chopped fresh parsley leaves; 3 tablespoons finely chopped fresh mint leaves; 3 tablespoons finely chopped fresh cilantro leaves; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; Scant 2 teaspoons baking powder; Kosher salt and freshly ground black pepper; Piquillo Pepper Yogurt Sauce (recipe follows); 2 cups Greek yogurt; 3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22); 2 teaspoons smoked sweet Spanish paprika; 4 cloves garlic, coarsely chopped; 1 teaspoon grated lemon zest; Kosher salt and freshly ground black pepper

December 9, 2011

Cooks' Note

Serve the falafel balls and sauce in a pita with sliced cucumber, sliced red onion, chopped tomato, and fresh parsley leaves.

Recipe information

Yield
about 20 balls

Ingredients

2 cups dried chickpeas

Canola oil, for deep-frying

1 tablespoon olive oil

3 cloves garlic, chopped

1 to 2 serrano chiles, to taste, chopped

2 green onions (green and pale green parts), thinly sliced

1/4 cup finely chopped fresh parsley leaves

3 tablespoons finely chopped fresh mint leaves

3 tablespoons finely chopped fresh cilantro leaves

1 tablespoon fresh lemon juice

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

Scant 2 teaspoons baking powder

Kosher salt and freshly ground black pepper

Piquillo Pepper Yogurt Sauce (recipe follows)

Piquillo Pepper Yogurt Sauce

2 cups Greek yogurt

3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22)

2 teaspoons smoked sweet Spanish paprika

4 cloves garlic, coarsely chopped

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

Preparation

Step 1
Soak the chickpeas in cold water to cover for at least 18 hours and up to 24 hours.
Step 2
Drain the chickpeas, transfer them to a baking sheet lined with paper towels, and set aside for 30 minutes to drain completely.
Step 3
Heat 4 inches of canola oil in a medium saucepan over medium heat until it reaches 330°F on a deep-frying thermometer.
Step 4
Meanwhile, heat the olive oil in a small sauté pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
Step 5
Transfer the chickpeas to a meat grinder or food processor, and add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, and baking powder. Season with salt and pepper. Grind until the mixture is finely ground. Transfer to a bowl.
Step 6
Line a baking sheet with paper towels. Using a small ice cream scoop, form the mixture into Ping-Pong-size balls and place them on a plate. Fry, in batches, in the hot oil until a pale blond color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the lined baking sheet.
Step 7
Raise the heat of the oil to 350°F. In batches, return the falafel to the oil, cover the pan with a lid for 30 seconds, and then uncover and fry, spooning the oil over the falafel constantly, until a deep brown color, about 1 minute. Remove with a slotted spoon to the lined baking sheet, and immediately season with salt. Serve with the sauce.
Piquillo Pepper Yogurt Sauce
Step 8
Put the yogurt, peppers, paprika, garlic, and lemon zest in a blender and blend until smooth. Season with salt and pepper, and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.

Bobby Flay's Throwdown!

Recipe information

Ingredients

Piquillo Pepper Yogurt Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Piquillo Pepper Yogurt Sauce

Step 8

Recipe notes