RISE AND SHINE KAUT43 OKC
Falafels are traditionally made with garbanzo beans (chickpeas) and in some cultures with fava beans or a combination of the two. They are basically a shallow fried fritter loaded with tons of flavor and great at any cocktail party, or snack on the couch with a movie. I love falafel for their robust flavor, nonmeat yet high protein goodness. I am also a big fan of adding bulgar wheat (tabouli wheat) to the mix just for added texture. Once fried there is a really nice bite and crispness to the final falafel (say that three times fast) that I crave.
The falafel dough can be made a few days ahead of time and stored in the fridge to be cooked whenever you are ready. The best part? The best part for me is stuffing them into a warm pita bread pocket or my version... a grilled flatbread wrap! I hope you enjoy!
For The Falafel
1 medium yellow onion, grated
4 cloves fresh garlic, grated
1- 15 ounce can Garbanzo/Chickpea, drained
2 tablespoons bulgur wheat/tabouli wheat (optional… I like the texture in my falafel)
1 tablespoon fresh chopped cilantro
2 teaspoons In The Kitchen With Scotty Persian Rub
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon In The Kitchen With Scotty Cook’s Line Seasoning or Salt and Pepper
1 teaspoon fresh lemon zest
1 teaspoon dried parsley
1/2 teaspoon dried chili pepper flakes
2 teaspoons baking powder
2 tablespoons flour
1 teaspoon corn starch
Grapeseed Oil for frying
- Drain the garbanzo bean in a strainer over the sink and allow to drip dry while you prepare the other ingredients.
- Place the grated onion and garlic, the bulgar wheat, the garbage beans, paprika, Cook;s Line Seasoning, cumin, parsley, cilantro and lemon zest into a food processor. Pulse to a nice smooth paste. Remove the garbanzo paste into a bowl.
- With a mixing spoon, mix the flour, baking powder, and corn starch. Mix until completely combined. Let the mixture rest and begin heating the grapeseed oil in a frying pan to “shallow fry” at 350 degrees
- Spoon out one walnut sized (or whatever size you like) balls to test. Flatten slightly and carefully place into the hot oil. Fry gently on both sides until golden brown. If the falafel breaks up while frying, chances are it may need a little more flour. Add and mix in then test again. If the falafel holds, continue frying the remaining dough.
- Place out onto a paper towel to soak up any excess oil. Keep warm until ready to serve.
Yogurt Lime and Mint Sauce
1 cup plain yogurt
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
1 tablespoon dry mint
Cook’s Line Seasoning or Salt and Pepper to taste
Mix everything completely. Refrigerate covered until ready to use
For The Grilled Flatbread Wrap
Yogurt Lime and Mint Sauce
fresh arugula and or watercress
pickled anything (carrots, cabbage, onion, cucumber)
fresh pomegranate seeds for sweetness and texture
Begin heating a lightly oiled grill pan or fry pan. Place the flatbread on the pan to mark and heat through. Remove and spread the inside of the flatbread with the yogurt sauce, then layer the top with the peppery greens. Add the sliced tomatoes, grilled onion, and falafel. Next, stuff As many of the falafel as you can fit inside the wrap. Fold over, slice, top with some diced tomatoes and fresh pom seeds, and dig in! Add more yogurt sauce if needed or a good drizzle of Sriracha Sauce! Enjoy!