Falafels with Naan

I was talking with a friend the other day who was saying how easy it is to make naan. I nodded my head in agreement… but deep down, I was like, “No. Way.” I’ve gone through three naan recipes in two weeks. The one I have below is my favorite thus far, but I still feel like it’s a work in progress for me.

With the falafels, I love falafels. I mean, I will eat chickpeas straight out of the can. When it comes to this falafel recipe, it’s pan fried which is a little different than most restaurant falafels that tend to be deep fried. I found that coating the falafel in a seasoned panko mix gave it a nice crunch and added depth of flavor.

Naan (inspired by Saveur)

  •  3/4 c warm water
  • 1 tsp honey
  • 1 1/2 tsp active yeast
  • 1 c all-purpose flour
  • 1 c high protein bread flour
  • 1/4 tsp baking powder
  • 1/2 c plain, full fat yogurt
  • 2 Tbls canola oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin
  • *optional, chopped garlic to add into dough later
  • Melted ghee, for brushing
  1. Combine the warm water, honey and yeast in a bowl, let sit for 10 minutes
  2. In a large bowl, add the dry ingredients
  3. Once the yeast mix has proofed, add all wet ingredients together. Add wet to dry
  4. As dough comes together, knead for 5 minutes. Cover and let sit for an hour
  5. Portion dough into 10 balls. Roll dough out to 1/4″ with rolling pin, *optional to add chopped garlic into dough. Let the flattened naan sit while pan is heating up
  6. I recommend using a cast iron skillet for this recipe. You do not need to oil the pan. If the pan starts smoking – it’s too hot, turn the heat down
  7. Run your hands under some water so they are damp. Pick up the flattened dough, pass back and forth between hands so dough gets slightly wet. Drop dough onto hot skillet and cover. This is the look you are going for:AE6320F1-1B12-43FF-A43C-50CDA5899AAA
  8. Cook for about 30 seconds per side

 

Falafels (inspired by Minimalist Baker)

  • 15 oz can chickpeas, drained
  • 2 cloves minced garlic
  • 1/2 onion, chopped and sauteed
  • 2 Tbls raw sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • 2 Tbls flour
  • 1 Tbls chickpea flour
  • Panko breadcrumbs mixed with 1/8 tsp cumin, 1/8 tsp smoked paprika, 1/8 tsp salt
  • 3-4 Tbls oil
  1. Combine and pulse everything in a food processor except for the flour, panko and oil
  2. Slowly add the flours into the food processor, pulse for a few more seconds
  3. Roll the falafels into desired shape. I prefer flatter, circular shapes
  4. Lightly press or roll falafel into panko seasoning
  5. Add oil to cast iron skillet, set heat to medium. Add the falafels, making sure you have enough room to flip
  6. Cook for 3-5 minutes per side. Set falafel on a plate lined with paper towl
  7. Garnish with desired toppings. I made a cucumber, tomato, onion salad with a pre-made tahini dressing

FE0FFE40-EAB8-4A11-A05C-9DC6E3FC0BE9

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s