Best 4 Chef Johns Falafel Recipes

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Chef John's falafel is a delicious and satisfying dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a meal that is both flavorful and nutritious. The crispy outer layer and the tender, fluffy interior of the falafel make it a perfect choice for a main course or a side dish. Serve it with your favorite toppings, such as tahini sauce, hummus, or tzatziki, and you have a complete and delicious meal.

Let's cook with our recipes!

CHEF JOHN'S FALAFEL



Chef John's Falafel image

Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 12h30m

Yield 6

Number Of Ingredients 12

1 cup dry garbanzo beans
½ yellow onion, diced
½ cup chopped fresh flat-leaf parsley
4 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
2 teaspoons lemon juice
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
oil for frying

Steps:

  • Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  • Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Divide dough into 12 portions and roll each with moistened hands into a ball.
  • Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g

CHEF JOHN'S BEEF ON WECK SANDWICHES



Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

  • Season beef with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
  • Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
  • Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

CHEF JOHN'S STICKY BUNS



Chef John's Sticky Buns image

The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 16

⅔ cup warm water
⅔ cup warm milk
2 teaspoons active dry yeast
2 tablespoons white sugar
1 large egg, beaten
6 tablespoons unsalted butter, melted
4 cups all-purpose flour, or more as needed
1 ½ teaspoons fine salt
½ cup packed light brown sugar
¼ cup white sugar
1 pinch salt
6 tablespoons unsalted butter, melted
3 tablespoons water
1 cup chopped toasted pecans
¾ cup packed light brown sugar
1 teaspoon ground cinnamon

Steps:

  • Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
  • Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  • While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
  • Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
  • Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
  • Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
  • Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
  • Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
  • Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
  • Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g

CHEF JOHN'S CREAMY MUSHROOM PASTA



Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  • Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  • Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  • Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

Tips:

  • Soak the chickpeas overnight or for at least 8 hours. This will help them to soften and cook more evenly.
  • Use a food processor to grind the chickpeas. This will give you a finer texture and help the falafel to hold together better.
  • Add plenty of fresh herbs and spices to the falafel mixture. This will give them a delicious flavor.
  • Form the falafel into small balls and then flatten them slightly. This will help them to cook more evenly.
  • Fry the falafel in hot oil until they are golden brown and crispy. This will give them a delicious texture and flavor.
  • Serve the falafel with your favorite dipping sauce. Tahini sauce is a classic choice, but you can also use hummus, baba ghanoush, or any other sauce that you like.

Conclusion:

Falafel is a delicious and versatile dish that can be enjoyed in many different ways. It is a great source of protein and fiber, and it can be made with a variety of ingredients to suit your taste. Whether you are looking for a quick and easy snack or a hearty and satisfying meal, falafel is a great option.

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