Bobby Flays Falafel

Name: Bobby Flays Falafel
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

21 ingredients

20 steps

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

Directions

1

Soak the chickpeas in cold water to cover for at least 18 hours and up to 24 hours.
2

Drain the chickpeas, transfer them to a baking sheet lined with paper towels, and set aside for 30 minutes to drain completely.
3

Heat 4 inches of canola oil in a medium saucepan over medium heat until it reaches 330F on a deep-frying thermometer.
4

Meanwhile, heat the olive oil in a small saute pan over medium heat.
5

Add the garlic and serrano chiles and cook until soft, about 3 minutes.
6

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.
7

Season with salt and pepper.
8

Grind until the mixture is finely ground.
9

Transfer to a bowl.
10

Line a baking sheet with paper towels.
11

Using a small ice cream scoop, form the mixture into Ping-Pong-size balls and place them on a plate.
12

Fry, in batches, in the hot oil until a pale blond color, about 45 seconds, spooning oil over the falafel constantly.
13

Remove with a slotted spoon to the lined baking sheet.
14

Raise the heat of the oil to 350F.
15

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.
16

Remove with a slotted spoon to the lined baking sheet, and immediately season with salt.
17

Serve with the sauce.
18

Put the yogurt, peppers, paprika, garlic, and lemon zest in a blender and blend until smooth.
19

Season with salt and pepper, and transfer to a small bowl.
20

Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.