Grilled Falafel Recipes

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

GRILLED FALAFEL KABOBS

Steps:

• Soak 10 skewers in water for 20mins
• Add the garbanzo beans, yellow onion, cilantro, parsley, garlic, cumin, baking powder, and salt to a food processor and pulse until the beans and onions form a thick paste.
• Pipe mixture into the peppers.
• Gently insert the skewers into the peppers alternating with pieces of the red onion.
• Place on the grill with the open side of the pepper facing up.
• Grill until the peppers just begin to blacken.
• Remove from the grill and let rest for 5 mins.

GRILLED FALAFEL PITAS

Steps:

• To make the salad: In a large bowl, mix together tomatoes, cucumber, red pepper, onion, and parsley. Add oil, lemon juice, and za'atar and toss to combine. Season with salt and pepper to taste. Transfer to airtight container and store in refrigerator until ready to use.
• To make the tahini sauce: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Transfer to airtight container and store in refrigerator until ready to use.
• Place chickpeas in a colander or fine mesh strainer and rinse under running water. Transfer chickpeas to a large bowl and add cold to cover them by at least 2 inches. Cover bowl and let sit at room temperature overnight. Drain and rinse chickpeas. Transfer chickpeas to a salad spinner and spin dry.
• Combine chickpeas, onion, garlic, parsley, cilantro, scallions, mint, cumin, coriander, salt, and pepper in the workbowl of a food processor fitted with a steel blade. Pulse until chickpeas and herbs are very finely minced, stopping to scrape down sides of workbowl as necessary. Transfer falafel mixture to a medium bowl, cover, and place in refrigerator for 15 minutes.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Using a tablespoon measure or small scoop, scoop out heaping spoonfuls of falafel mixture and gently roll into spheres in your hands. Place falafel on grill near, but not directly over, the fire. Cover grill and let cook until falafel is firm and lightly browned on first side, about 7 minutes. Move falafel to hot side of grill and cook, turning often, until browned all over, about 2 minutes more. Transfer falafel to a plate.
• Cut pitas in half, place on hot side of grill, and toast until warm and pliable, about 30 seconds per side. Open pitas to create a pocket and add in 3 pieces of falafel into each. Top with Israeli salad and tahini. Serve immediately.

GRILLED 'CARROT FALAFEL BURGER' RECIPE (GLUTENFREE, VEGAN)

Steps:

• Grate the carrots.
• Peel and finely crush the garlic.
• Drain and rinse the chickpeas.
• Finely chop the parsley.
• Blend all ingredients together with a food processor or a blender. You may need to stop the processor several times and scrape down the sides. Blend until the mixture sticks together. Some chunks are fine, as long as it all holds together when you press into a patty shape.
• Divide into about 10. Form into patty shapes about 1.5cm (half an inch) high.
• Grill (broil) under a medium temperature for approximately 10 minutes on each side. That should be enough to heat them through thoroughly and give each side a nice, toasty tan. Be careful when you turn them over, they are a little fragile until crisped off on both side...
• Enjoy with [url href="https://www.kindearth.net/easy-tahini-sauce-for-falafel-or-veggie-burgers" target="_blank"]tahini sauce[/url].

FALAFEL

Steps:

• For the Falafel: 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.
• Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
• 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.
• 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.
• 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 330 degrees F 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 350 degrees F. 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.
• For the yogurt sauce: 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.
• Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
• For the hummus: 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.
• 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.
• Serve falafel with yogurt sauce, hummus and relish on the side.

GRILLED AVOCADO SALAD WITH CRISPY FALAFEL

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, and the Cast Iron Grid to a temperature of 180°C. Meanwhile, drain the chickpeas for the falafel. Peel and slice the shallot and the garlic. For the salad, cut the little gem lettuces into very thin strips. Peel the red onion and cut into 4 even strips. Remove the hard ends of the green asparagus. Chop the sushi ginger finely and squeeze the juice from the lime.
• For the falafel, heat the olive oil in the Green Dutch Oven. Add the shallot, the garlic, the chickpeas and spices (turmeric, ground cumin seed, curry powder, paprika powder) and fry until the shallot is glazed. Remove the Dutch Oven from the EGG and allow the chickpea mixture to cool. Halve the avocados and remove the stones. Brush the cut side of the avocado halves, the onion slices and the asparagus with 2 tablespoons of olive oil. Place the avocado halves (cut side down), the onion slices and asparagus on the grid and grill for approx. 3 minutes. Move the asparagus after about 1.5 minutes and rotate the avocado halves and onion slices a quarter of a turn. Turn over the onion slices and asparagus and grill them again for 3 minutes; move the asparagus again after about 1.5 minutes. Close the lid of the EGG after each action. Scoop the flesh out of the avocado halves and cut into small cubes (save the peel for serving). Halve the asparagus and cut the bottom half into small cubes. Push the core out of the onion slices so you are left with 4 nice rings; the core of the onion will not be used. Set aside the upper halves of the asparagus and the onion rings for serving. Mix the avocado with the asparagus cubes, the finely chopped little gem, the sushi ginger, the lime juice and the rest of the olive oil and season the salad with salt and pepper. Fill 4 half avocado shells with the avocado salad. You won't need the other avocado shells. For the falafel, pick the leaves from the parsley and coriander. Blend the herbs with the cooled chickpea mixture in the food processor; it must still have some texture. Mix the flour, baking powder and salt and pepper to taste through the chickpea mixture. Heat the sunflower oil in the Cast Iron Skillet (small). Make quenelles from the chickpea mixture with 2 tablespoons, and fry them in the skillet until golden brown on both sides. Before serving, pick the coriander leaves and cut the chives into pieces of a few centimetres. Place an onion ring on each salad-filled avocado half. Fill it with a few falafels. Place the reserved asparagus halves on the salad, sprinkle with the sesame seeds and garnish with the coriander and chives.

FALAFEL WRAPS

Steps:

• Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
• START COOKING
• 1. Drain the beans and chickpeas and put them into the processor.
• 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.
• 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
• 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
• 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.
• 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
• 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
• 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
• 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

FALAFEL PITA SANDWICH

Steps:

• Gather the ingredients.
• Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
• Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

GRILLED FALAFEL PIZZA

Steps:

• Make the beet hummus and falafels (Recipes in links). These can be made well in advance. (We like to make the hummus the day before and we often have falafels ready to go in the freezer!)
• Light the grill so the coals have time to heat. Wash and Prepare all the fresh produce.
• When the coals are ready, place the pita onto the grill for 3-4 minutes. Check it occasionally to prevent burning. (Although it is okay with us if it does get few burned spots!) When it has browned on one side remove from the grill.
• Spread a layer of hummus on the now browned side of the pita. Place the pita back onto the grill hummus side up, to brown the underside (3-4 minutes)
• Place the toppings onto the grilled pizza. We like to start with the onions and tomatoes. Followed by the falafels, arugula and olives.
• Finish with a hearty sprinkle of fresh dill.
• Serve while still warm.
• Enjoy!

GRILLED FALAFEL

Steps:

• Mince garlic and cilantro in food processor. Add onion to mixture in processor and mince it by pulsing. Add chickpeas, cumin, coriander, salt, pepper cayenne and bread crumbs. Process with brief pulses to a chunky puree, scraping down sides occasionally. Add egg white and process until blended. Transfer to a bowl. Mix well.
• Shape mixture into 8 smooth patties. Pack mixture firmly when shaping so that falafel holds together.
• Heat grill and brush with oil. Grill falafel patties over medium heat about 5 minutes per side or until slightly firm on top, turning patties over carefully with 2 spatulas. Serve hot.

GRILLED FALAFEL

Steps:

• Heat the oil in a medium, non-stick skillet over medium-high heat. Sauté onion and garlic until the onion is soft and the garlic golden, about 4 minutes. Let cool.
• Place the sautéed onion in a blender or food processor. Add the chickpeas. Pulse to coarsely chop the beans. Add cilantro, parsley, rice, curry and cayenne. Pulse until all ingredients are finely chopped and evenly distributed. Turn the mixture into a bowl.
• Add the juice and 1/4 cup of the bread crumbs. Have the remaining bread crumbs ready in a shallow dish or bowl. With your hands, knead the chickpea mixture until it is like a moist dough. Scooping up 1/4 cup at a time, form the chickpea mixture into patties. Coat lightly with remaining breadcrumbs. Repeat, making eight 3-inch patties.
• Heat the grill, griddle, or cast iron skillet. Brush lightly with oil. Place the patties down an inch apart. Cook 4 minutes, until brown in spots. Turn and cook another 4 minutes, to brown lightly on second side. Or, heat the broiler and place the falafel in a shallow foil-lined pan. Broil 3 minutes, turn and cook on the other side for 3 minutes. Serve immediately on whole-wheat pita with lettuce and sliced tomato.

GRILLED FALAFEL WRAPS

Steps:

• Process chickpeas, onion, ground coriander, cumin, chopped coriander and egg white in a food processor until mixture comes together. Transfer chickpea mixture to a bowl. Stir in flour. Season. Firmly shape mixture into 20 oval patties.
• Preheat a barbecue to high. Spray falafels with oil; cook for 3 minutes each side or until golden and warmed. Cook pitas for 1 minute each side or until heated.
• Meanwhile, combine cucumber and capsicum in a bowl. Season.
• To serve, open one side of each pita. Fill with falafels, cucumber salad, then top with yogurt. Top with coriander sprigs.