Smashed Falafel (no deep-frying necessary)
55,865
Published 2022-06-09
00:00 Intro
01:17 Falafel Mix
04:45 Labneh or Yogurt Sauce
05:24 Cooking Falafel Patties
07:11 Sunny-side-up Eggs
Makes 6 patties (1 makes a good appetizer or breakfast, 2 make a good meal)
For falafel patties:
185g (1 cup) dry chickpeas, soaked for 8-16 hours, drained, rinsed, dried on paper towels
1 small yellow onion, diced (100g)
1 garlic clove, sliced
25g parsley, cilantro, mint, dill, or tarragon (any combination)
175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown
1 heaping tsp Smoked paprika
1 heaping tsp coriander
1 heaping tsp cumin
1 Tbsp pomegranate molasses
8.5 g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table salt)
2 Tbsp all-purpose or rice flour (18g)
1 Tbsp olive oil
Heaping 1/4 tsp baking soda
1 Tbsp freshly squeezed lemon juice
Canola or some other neutral oil for pan frying
For labneh sauce:
1 cup labneh or Greek yogurt or sour cream
1 garlic clove grated on a microplane zester
Lemon juice and salt to taste
For the eggs:
1 egg per pattie
1 tsp of butter per egg
Falafel patties:
Put everything into a food processor (except for canola oil) and process until homogeneous, but not smooth, scraping down as necessary. Can be cooked immediately, or refrigerated up to 24 hours, or frozen (see freezing instructions below)
Mix all the ingredients for the labne sauce.
Set a non-stick or a well seasoned cast iron pan over medium heat. Add enough oil to make a thin layer on the bottom of the pan (about 2 Tbsp for a 12 inch skillet). When the oil is hot, add the patties. You might need multiple pans to fit all 6. Cook on moderate heat until brown and crisp on the first side. Regulate the heat so that the browning takes 4-5 minutes per side. Flip and brown on the second side (adding more oil as needed). Remove to a plate.
Eggs:
Add 1 tsp of butter per egg into the same skillet where you cooked falafel patties. Set over low heat. Add the eggs, cover and cook for 1.5 min. After that, check every 30 seconds until the white is almost set except for right around the yolk. Take off heat and keep covered for an additional minute (you might need to adjust this time based on how set you like your eggs).
Spread labneh sauce on plates. Top with falafel patties and eggs. Sprinkle the eggs with salt and drizzle with olive oil.
Freezing:
Line a baking sheet with parchment of plastic wrap. Shape the patties on it using the cookie cutter and potato masher or any way you choose. Cover with another piece of parchment or plastic and put in the freezer for a few hours or until hard. Move into a zip lock bag with the parchment or plastic still attached on both sides and keep in the freezer. To defrost: either move them to the fridge the day before using, or let them defrost at room temperature for about an hour (it’s ok if they aren’t completely defrosted, they’ll finish up during cooking).
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All Comments (21)
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Actually the way you made them in my this video is very similar to the way ega (عجة) a breakfast staple is made authentically in the streets of Egypt. The street vendors use the batter for the falafel and mix it with eggs, then shape it into large, round patties and pan-fry them. It's then eaten with pita bread, tomatoes, and tahini sauce.
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I make falafel waffles in my waffle maker. Not full size, just a ball in each quadrant. It requires more oil than normal waffles, but it's nicely contained and has a lot of crispy surface area. I love the image of the patty with runny egg yolk, so I will try this too!
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Thank you for another great recipe. I think this could make a lovely patty for a veggie burger (I belong to the school of thought that veggie burgers do not need to taste like meat). I made somewhat similar patties using carrots and onions, except I used roasted sunflower seeds and cooked rice mixed/pulsed in a food processor as the base/binding agent that held the patties together.
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Helen, I've been cooking for a while now. Wherever anyone asks me for advice on learning to cook, I send then your way. I'm preparing to start my first job and live on my own, and cooking for myself for every meal is very different from making a big fun meal for family or friends. I've been watching your videos even more frequently than before in preparation of moving into my own place. Thank you for making these lessons, you really are amazing.
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Helen, might I suggest running your onion through the processor alone, scoop out the purée and squeeze it through a cheese cloth. This removes the excess liquid and gives you the onion flavor and your falafels will remain solid during your cook.
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labneh is yogurt that has been strained in cotton cheesecloth until you obtain the labneh cheese.
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Just the picture made me drool.
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This is like Tameya, the Egyptian flattened falafel made of half chickpeas and half fava beans!
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I just made these. On my first patty I oiled an 8 oz ramekin to use as a mold but the mixture fell apart; I ended up with falafel ground beef. I added a bit more flour and shaped smaller patties by hand and these held together. Still pretty moist so maybe the ramekin technique was the point of failure. I used mustard oil, different herbs and spices but the taste was great. A little tough to gauge when they are done cooking. I guess you could brown 'em pretty good. I went all in and bought some labne. Much to my surprise the lemon juice, instead of being a tartness overload, gave a lift to the labne, brightening it. I usually don't know what those terms mean but here I did. I think I overdid it with the raw garlic so I added some pomegranate molasses and it worked out, pairing nicely with the falafel. Thanks for the recipe and the opportunity to use my sleepy microplane grater.
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I used balsamic glaze instead of the pomegranate molasses and it taste great!
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Your (not) falafel recipe has become a staple in our house. We'll definitely try this approach too!
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Hi Helen! Glad to hear that you remembered my tip about rice flour on your other falafel video. Since I am not a great fan of deep frying either, I will be trying this version of falafels some time in the future (no dry chick peas in the pantry right now). We should like it, as I make a similar version of chick pea patties using canned chick peas (lazy me), cooked oats, carrot and celery. We often have those with an egg on the side, just like you. Thank you for coming up with this recipe and sharing it!
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Just watched this video, and already soaking the chickpeas! I'm planning to try with beetroots instead of carrots this time, because that's what I've got at the moment. ETA: the verdict is that this recipe is delicious and definitely a keeper! Beetroot works extremely well. Will try with carrots next time :) ETA a month later: Carrots is fine, but beetroot wins.
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I'm sitting here eating a delicious snack, and this STILL made me want to immediately make and eat this felafel with an egg on top of it. Drool!
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These turned out so well and we're so amazingly delicious that I am making them again but this time it's for a small party tonight!
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im making this for sure
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thank you for this method....I love falafel, but not deep frying... only enjoy it when I am out...this may change things... ciao bella
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that's great cooking, taking a regional classic and reworking it into something that fits your style and taste. it's how every dish we love came to be. thanks for sharing
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Helen, you overcome yourself each time!I love meat, but I have to try this!Thanks.
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30 years ago I had a café in Folsom, Ca. where I made a Falafel burger. The patty was pan fried and put on a regular bun with Tahini sauce (with a bit of spices and vinegar), onion lettuce and tomato. It was delicious!
