Falafel Soft Bun Sandwiches
This creation of Executive Chef Efi Nahon of Taboon features falafel in soft bun, amba and crushed tomato, and herb salad.
- 3 lbs Chickpeas
- 3 bunches cilantro, rinsed and patted dry
- 3 bunches parsley, rinsed and patted dry
- 1 jalapeno, interior seeds removed
- 10 garlic cloves, pealed
- 3 onions, peeled and cut into eighths
- 5 tbsp Sesame seeds
- 1 ½ tbsp cumin
- 4 tbsp salt
- 1 ½ tsp ground nutmeg
- 4 tbsp ground coriander
- ¾ tsp cardamom
- 2 tsp black pepper
- 2 tbsp baking soda
- 5 tbsp flour
- 12 Japanese soft buns
- 12 tsp tahini
- 3 tomatoes, coarsely shopped and then smashed
- 4 tsp mango chutney
- 3 tsp olive oil
- 12 sprigs parsley
- Place chickpeas in a large bowl and cover with water. Soak for 12 hours, then drain. Cut off bulk of cilantro and parsley stems and discard. In a meat grinder, set to medium grind, and grind the chickpeas, cilantro, parsley, pepper, onions, and garlic into a coarse but soft dough-like consistency. Collect juice oozing from the grinder and set aside. Place chickpea mixture in a large bowl and mix in the spices, baking soda, and flour by hand. Add collected juice as needed to maintain moist, doughlike consistency.
- Once spices are thoroughly incorporated, cover bowl and refrigerate for an hour. When ready to cook, fashion chickpea mixture into ping-pong-size balls; then flatten slightly. Fill large pan (or wok, which is what Efi uses) two-thirds full with canola oil and heat to 350©ºF. Fry balls for three-and-a-half-minutes. Place on paper towels to drain.
- In a small bowl, mix oil with tomatoes and chutney. Steam buns for about a minute to heat. Place two or three pieces of falafel on each. Spread one tsp of tahini on top. Drizzle a bit of tomato-and-chutney oil mixture over falafel. Garnish with sprig of parsley.
- Place two sandwiches on a plate to serve.
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