Falafel Smash
Recipe courtesy of Bart Messing, Executive Chef, Woodfield Country Club (Boca Raton, Fla.)
Ingredients
- Ingredients for the Falafel
- chickpeas - 4 gal., soaked, finished
- parsley - 6 pan, rough chop
- Idaho potato - 6 ea., large, peeled and large diced
- jalapeño - 1 quart, halved
- garlic cloves - 1 pint
- red pepper - 6 pan, large diced
- cilantro - 6 pan, rough chopped
- white onions - 6 pan, rough chopped
- kosher salt - 16 Tbsp.
- ground cumin - 10 Tbsp.
- ground coriander - 10 Tbsp.
- baking powder - 8 Tbsp., mixed with 1 cup water
- baking soda - 8 Tbsp., mixed with 1 cup water
- Ingredients for the Smoked Jalapeños
- green jalapeños - 10 lbs., halved, seeded
- peeled garlic - 1 gal.
- kosher salt - 1 cup
- pomace olive oil - 6 qts.
- Ingredients for the Smoked Jalapeño Sauce
- smoked jalapeño mixture - 1 qt.
- reserved oil - 1 pint
- white vinegar - 1 cup
- kosher salt - 2 Tbsp.
- Ingredients for the Vegan Tahini Aioli
- tahini - 1 pint
- roasted garlic - 1 cup
- lemon juice - 3 cups, freshly squeezed
- vegan mayonnaise - 3 cups
- shawarma seasoning - 2 Tbsp.
- kosher salt - to taste
- white pepper - to taste, freshly ground
Instructions
Procedure for the Falafel
- Soak dry chickpeas overnight in a large bucket of water with 3 times the amount of water to chickpeas.
- After soaked, drain the chickpeas and combine with all of the vegetables together in a large bowl.
- Grind the chickpea vegetable mixture in the meat grinder twice;,once through the small-holed die first and then through the larger-holed die.
- After vegetables are ground, in a large mixing bowl, add the dry ingredients and spices to the mixture and combine thoroughly.
- For service, fry falafel in small balls using the purple-handled portion scoop. (Chef's note: Fry a test ball first to ensure mixture is seasoned properly; adjust if needed.)
- Keep excess mixture vacuum-sealed, and if holding for longer than 2 days, vacuum sealed and frozen.
Procedure for the Smoked Jalapeños
- Toss cleaned jalapeños and garlic with kosher salt.
- Transfer equally to 2 each, 4-inch hotel pans.
- Add 3 quarts of olive oil to each hotel pan; toss and press down firmly.
- Smoke at 265° F for 2 ½ to 3 hours, until soft and slightly caramelized.
- Cool to room temperature in oil.
- Drain and reserve oil.
Procedure for the Smoked Jalapeño Sauce
- Using a Vitamix blender, combine all ingredients and purée until smooth, approximately 1 minute.
- Transfer to large mixing bowl.
- Continue to work in small batches until all jalapeños have been used. There may be some excess oil left over.
- Stir all small batches together and adjust seasoning if needed.
- Cool, label and date.
Procedure for the Vegan Tahini Aioli
- Using the Robot Coupe, add in all the ingredients except the mayo and purée to a smooth, fluffy consistency.
- Add the vegan mayo and pulse to incorporate.
- Taste and adjust salt if necessary.
- Transfer into pint containers, label and date.
