NANCY'S FALAFEL PISTACHIOS
This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.
Provided by Steven Rothfeld
Yield Makes 6-10 servings
Number Of Ingredients 11
Steps:
- Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.
- Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
- Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.
PISTACHIO FALAFEL
Provided by Geoffrey Zakarian
Time P1DT55m
Yield 4 servings (about 16 falafel)
Number Of Ingredients 20
Steps:
- Place the dried chickpeas in a bowl or resealable container. Fill with water to completely cover the chickpeas. Cover the container and refrigerate for 24 hours. Drain and rinse the chickpeas.
- In a food processor fitted with the blade attachment, combine the pistachios, soaked chickpeas, mint, parsley, onion, coriander, cumin, baking soda, garlic and 1 tablespoon olive oil. Season with salt and pepper. Pulse the food processor until the mixture starts to come together, scraping down the sides every few pulses, making sure not to overblend. (You want it to have a slightly coarse texture; you do not want it to become a smooth paste.)
- Form the falafel mixture into balls about the size of a golf ball, then lightly press into discs. Place on a sheet tray.
- Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack.
- Heat the remaining 2 tablespoons olive oil in a large nonstick pan over a medium-high heat. Saute the falafel in batches, about 3 minutes on each side to caramelize. Transfer to the sheet pan with the rack and season with salt. Repeat as needed with more olive oil and the remaining falafel. Hold the falafel in the oven until ready to serve. Serve with the Yogurt Sauce, and sprinkle everything with the pomegranate seeds and whole mint leaves.
- For the yogurt sauce: Combine the yogurt, ground pistachios, tahini, cardamom, lemon juice and zest, grated garlic, salt and pepper in a small bowl and mix with a spoon or whisk until well blended. Store in the refrigerator until ready to serve.
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- No. 3 | Add remaining ingredients and pulse for a minute or until all ingredients are blended together. Again, you will need to scrape the sides a few times. It should have a bit of a chunky texture.
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- Heat the oil in a medium sized skillet over medium heat. Add the onion and give it a nice sprinkle of salt. Cook the onion for about five minutes, or until it's clear. Add the garlic and cook another 3 minutes, stirring frequently. Add the chickpeas and combine everything well.
- Place the pistachios, salt, black pepper and cumin into a food processor fitted with the S blade. Process till the mixture is a coarse meal. Add the warm chickpea mixture, the parsley, and the spinach. Pulse to combine everything and chop down the greens. Stop and scrape the sides of the bowl down, then add the lemon and the chickpea flour. Keep pulsing until the mixture is uniform, but retains some coarse texture.
- Using clean hands, shape the mixture into 2-inch balls. (If the mixture is too sticky to shape, stir in another tablespoon of chickpea flour, but keep in mind that the falafel balls will firm up considerably as they bake, so a soft mixture is OK.) Place them onto the lined baking sheet and press down gently to flatten slightly. Bake for 20 minutes, flipping over halfway through. Serve with delightfully green tahini dressing or your dressing/sauce of choice!
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- To the bowl of a food processor, add the chickpeas, pistachios, almond flour, mint, parsley, shallot, and garlic, and pulse 7 to 10 times, until you reach a coarse but uniform texture. Add the remaining ingredients, then pulse, frequently scraping down the sides of the bowl, until the mixture comes together in a coarse paste.
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