Falafel Nachos
Fried Falafel Pita, Pickles, Cucumbers, Tomatoes, Onions, Tahini, Crema, Pomegranate Molasses, Hot Sauce, Fresh Herbs
Chef Antony Nassif of Hen House | New York
Adapted by StarChefs | December 2024 | Photo: Alexander Zeren
INGREDIENTS
Falafel Mix:
1 cup dry chickpeas, soaked overnight
½ cup dry fava beans, soaked overnight
½ cup parsley
½ cup cilantro
8 cloves garlic
5 tablespoons kosher salt
4 tablespoons ground coriander
1 teaspoon ground cumin
1 pinch clove
⅛ teaspoon baking soda, dissolved in ⅛ cup water
Falafel Pita:
Oil for frying
Lebanese pita
To Assemble and Serve:
Tahini
Crema
Pomegranate molasses
Diced pickled turnips
Diced Lebanese pickles
Diced cucumbers
Diced tomatoes
Diced onions
Sumac
Chopped mint
Chopped parsley
Pomegranate seeds
Olive oil
Hot sauce
METHOD
For the Falafel Mix:
In a Vitamix Commercial blender, combine chickpeas, fava beans, parsley, cilantro, and garlic. Transfer mixture to a large mixing bowl. Add salt, coriander, cumin, and clove. Mix until well combined. Add baking soda mixture and mix until desired consistency is achieved. The mixture should not be too stiff. Set aside.
For the Fried Falafel Pita:
In a fryer, heat oil to 325°F. Open the pita and spread thin layer Falafel Mix inside. Cut stuffed pita into thin triangles and fry 2 minutes, or until golden brown. Transfer to a paper towel-lined plate and season with salt. Let cool.
To Assemble and Serve:
Place Falafel Pita triangles on a serving plate. Drizzle with desired amount tahini, crema, and pomegranate molasses. Top with desired amount turnip, pickles, cucumber, tomato, and onion. Sprinkle with sumac. Garnish with mint, parsley, and pomegranate seeds. Finish with a drizzle of olive oil and hot sauce.
