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Makes 8 falafel balls (¼ cup each)
1
cup dried garbanzo beans
¼
teaspoon baking soda
1
tablespoon water
1
clove garlic
2
ounces onion
1
teaspoon kosher salt
¼
teaspoon freshly ground pepper
1
teaspoon cumin
¾
teaspoon ground coriander
¼
packed cup parsley
Place garbanzo beans in a mixing bowl and cover them with water
by 2 inches and leave to soak overnight.
Drain the beans and place in the work bowl of a food processor
fitted with the metal S-blade. Grind the beans until smooth,
about 30 seconds.
Dissolve the baking soda in the water and reserve.
Add the garlic, onion, salt, pepper, cumin and coriander to the
beans and process until the vegetables are finely chopped. Pulse
in the parsley. With the machine running, add the baking soda and
water and continue to process until the falafel batter is a smooth
consistency.
Form patties of ¼ cup size. Place patties on a plate, wrap with
plastic, and reserve in refrigerator for an hour.
Fill Cuisinart
™
Deep Fryer with vegetable oil to the maximum line.
Preheat to 375˚. When oil is ready, lower the basket into the oil.
Very carefully lower the falafel patties into the hot oil. Fry for 5 to 6
minutes, turning once, until deep golden.
Falafel
Serve Falafel with pita bread, hummus, chopped tomatoes,
cucumbers, and onions.
Sesame Chicken Fingers
Makes 2 entrée servings
1
pound boneless, skinless chicken breast halves
¾
cup buttermilk
1
tablespoon fresh lemon juice
½
tablespoon soy sauce
½
tablespoon Asian sesame oil
½
teaspoon kosher salt
½
teaspoon hot sauce
1
cup panko
1½
tablespoons white sesame seeds
1½
tablespoons black sesame seeds
½
teaspoon sweet paprika
Trim chicken of excess fat. Cut chicken lengthwise into strips about
1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil,
salt, and hot sauce in a medium bowl and stir. Add cut chicken and
stir to coat. Cover, refrigerate and let marinate for at least 30
minutes and up to 8 hours. Combine panko, sesame seeds, and
paprika in a medium bowl.
Drain chicken from buttermilk marinade. Coat each piece with
panko/sesame seed mixture and place on baking sheet or tray
lined with plastic wrap. Fill Cuisinart
oil to the maximum line. Preheat to 375°F. When oil is ready, lower
basket into oil. Carefully add about 3 to 4 coated chicken fingers to
oil and cook until crispy and deep golden brown, about 4 to 6
minutes, turning as necessary. Lift basket, let drain, then remove
using tongs to drain on layered paper towels.
21
™
Deep Fryer with vegetable
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