Falafel

Recipe submitted by Victor Alvarez, Executive Chef, L'Hirondelle Club of Ruxton (Md.)

chickpeas - 3 cups
bulgar wheat - 1 Tbsp.
yellow onions - 3 medium, rough chopped
garlic cloves - 15, peeled
cumin seeds - 3 Tbsps., whole
coriander seeds - 3 Tbsps., whole
black peppecorn - 1 Tbsp., whole
kosher salt - 1 Tbsp., plus more to adjust for taste
mint - 3 Tbsps., finely chopped
cilantro - 3 Tbsps., finely chopped
parsley - 3 Tbsps., finely chopped
white sesame seeds - 3 Tbsps.
baking soda - 3 Tbsps.
canola oil - 1 to 2 qts.
tzatiki sauce - see recipe as needed
pickled onions - see recipe as needed
pita bread - 1 pkg.
mint sprigs - 32 for garnish
dill sprigs - 32 for garnish
cucumber - 1 for garnish
For Tzatziki Sauce
Yield: 3 cups
plain Greek yogurt - 16 ozs.
sour cream or créme fraiche - 4 ozs.
cucumbers - 2, seeded and mincéd
red onion - half, minced
fresh dill - 2 Tbsps., chopped
fresh mint - 2 Tbsps., chopped
lemons - 2, juiced
garlic cloves - 3, minced
cumin - 1 heaping Tbsp.
extra virgin olive oil - to finish
salt - to taste
pepper - to taste
For Pickled Onions
Yield: 2 cups
red onions - 2 small, sliced into rings
red wine vinegar - 1/2 cup
distilled white vinegar - 3 Tbsps.
kosher salt - 1 1/2 Tbsp.
white sugar - 2 tsps.
saffron - pinch, bloomed in lemon juice, white wine and water mixture (.5 cup total for mixture)
lemon juice - 1/4 cup
white wine - 1/4 cup
warm water - 1/4 cup
For Pita
pita bread - 1 pkg.
clarified butter - 2 ozs.
roasted garlic powder - 4 Tbsps.
salt - to taste
pepper - to taste
For Cucumber Garnish
cucumber - cut into thin strips, as needed

Place the chickpeas and bulgar wheat in a bowl and add water to cover by two inches. Cover and soak overnight.
Drain well and grind through the small die of a meat grinder into a large bowl. Grind the onions and the garlic through the meat grinder into a bowl set under a fine mesh strainer. Press on the onions to release the excess juice. Discard the juices, then add the onion and garlic to the chickpea mixture.
In a small skillet over medium heat, toast the cumin and coriander seeds until fragrant. Transfer to a spice grinder, add the peppercorns, and grind to a powder.
Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds. Stir to combine. Mix in the baking soda and let stand for 30 minutes. Season to taste with salt.
Heat a medium pot filled 2 inches with canola oil to 350º F. Using your hands, shape the chickpea mixture into 2-oz. balls. Fry in batches for three minutes until golden brown and cooked through. Keep warm until service.

For Tzatziki Sauce

In a large stainless-steel bowl, add all ingredients except for olive oil and whisk until thoroughly incorporated.
Finish with olive oil; adjust seasoning if necessary.
Let sit, covered, one hour in refrigerator. Keep cool until service.

For Pickled Onions

Bloom the saffron in lemon juice, white wine and water to measure a total of .50 cup
Bring onion, red wine vinegar, white wine vinegar, salt, sugar and bloomed saffron with the lemon juice, white wine and water to a boil in a saucepan over medium-high heat.
Remove from heat, let steep for 15 minutes. Cool completely before serving. Keep covered and chill until service.

For Pita

Using a pastry brush, brush pita with clarified butter. Season with garlic powder, salt and pepper.
Cut into eight wedges. Bake in a convection oven at 400º F. for six minutes or until crispy. Keep warm until service.

For Cucumber Garnish

Roll cucumber strips into cone shape at an offset angle. Keep cool, reserve for service.

For Plating

At service, on four warm lunch-round plates, place tzatziki sauce down on center of plate and swipe in desired direction.
On top of tzatziki, place two falafels, three pita strips, two mint sprigs and two dill sprigs around the falafels.
Arrange three cucumber cones around the falafel and top with pickled onions. Serve immediately.

Allergens

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