FALAFEL WITH TAHINI SAUCE
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield about 2 1/2 dozen
Number Of Ingredients 19
Steps:
- Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
- Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
- Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
- Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.
EMERIL'S SURE-FIRED FALAFEL
I love Emeril's vegetarian recipe, and this one is no exception. It comes from the Planet Green Network show Emeril Green.
Provided by Miss_Elaine
Categories European
Time 35m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or overnight. Drain and set aside.
- Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
- In a large nonstick sauté pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
- Serve with pita bread, hummus and Middle Eastern condiments.
Nutrition Facts : Calories 341.4, Fat 13.3, SaturatedFat 1.7, Sodium 79.6, Carbohydrate 44.6, Fiber 12.4, Sugar 8, Protein 13.5
EMERIL'S FRIED TURKEY
You will need a turkey rig to fry the turkeys and syringes to inject them.
Provided by Emeril Lagasse
Categories main-dish
Number Of Ingredients 23
Steps:
- To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
- Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
- To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S EGGLESS CAESAR SALAD
Make and share this Emeril's Eggless Caesar Salad recipe from Food.com.
Provided by carmenskitchen
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
- Whisk in the canola oil to blend.
- In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.
Nutrition Facts : Calories 200, Fat 12.4, SaturatedFat 3, Cholesterol 16.1, Sodium 518.8, Carbohydrate 17.5, Fiber 6.4, Sugar 2.1, Protein 10.2
GRILLED FALAFEL
I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477.5, Fat 7.1, SaturatedFat 1.1, Sodium 802, Carbohydrate 88, Fiber 9.2, Sugar 3.6, Protein 15.7
EMERIL'S MOCK MEATBALLS
Make and share this Emeril's Mock Meatballs recipe from Food.com.
Provided by Miss_Elaine
Categories < 60 Mins
Time 45m
Yield 20 meatballs, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
- Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
- Serve with warm marinara sauce, pasta and grated Parmesan cheese.
Nutrition Facts : Calories 158, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 978.3, Carbohydrate 15.5, Fiber 1.2, Sugar 1.2, Protein 4.4
SUPER QUICK FALAFEL!
Serve hot or cold for a tasty vegetarian snack. Great for picnics, packed lunches, kids meals etc. PLEASE NOTE: THESE ARE BEST GRILLED/BROILED. Spray them with oil & under med/high heat.
Provided by Um Safia
Categories Lunch/Snacks
Time 27m
Yield 4 pitta pockets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
- Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
- Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.
Nutrition Facts : Calories 415.3, Fat 3.3, SaturatedFat 0.4, Sodium 922.8, Carbohydrate 81, Fiber 10.8, Sugar 1.5, Protein 15.9
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