#NationalFalafelDay with Coronato Pizza!

For #NationalFalafelDay we asked Chef Teddy Diggs to let us in on the secret of his mouth-watering fava bean falafel! We’ll let him take it from here:

“Felafel isn’t something one would typically expect to see at a pizzeria, but in Rome felafel is quite common a snack and they fit perfectly with the concept of Coronato - Modern Rome.  A mash-up of cultures and middle eastern and African food influences have contributed to Rome’s culture for thousands of years. I add fava beans to my recipe to provide a softer texture and a decidedly Roman edge.

Typically, felafel has good flavor, but a pasty, heavy texture. Our falafel at Coronato is shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Light enough that the balls can be eaten completely on their own. I like my falafel to taste of chickpeas and fava, but also to be packed with herb and spice flavor.” - Chef Teddy Diggs

Fava Bean Falafel

Yields: about 6-8 servings

Falafel isn’t something one would typically expect to see at a pizzeria, but in Rome falafel are quite common street snacks and fits perfectly with the concept of Coronato. Modern Rome is a mash up of cultures and middle eastern and African food influences have contributed to Rome’s culture for thousands of years. I add fava beans to my recipe to provide a softer texture and a decidedly Roman edge. 

Typically, falafel has good flavor, but a pasty, heavy texture. Our falafel at Coronato is shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Light enough that the balls can be eaten completely on their own. I like my falafel to taste of chickpeas and fava, but also to be packed with herb and spice flavor. 

Ingredients:

4 ounces dried chickpeas 

4 ounces dried fava bean, peeled

2 ounces fresh cilantro, washed and dried

2 ounces fresh parsley, washed and dried

2 ounces fresh mint leaves, washed and dried

6 scallions, white and pale green parts only, sliced 

3 cloves garlic, minced 

1 jalapeno, seed removed

1 teaspoon ground cumin 

1/2 teaspoon ground coriander seed 

1/4 teaspoons baking powder

2 Tablespoons lemon juice

2 ½ teaspoons kosher salt, 

Canola oil for frying

Lemon wedges for garnish

Directions:

Rinse chickpeas and place in a large bowl. Cover with cold water, adding enough to allow the chickpeas to at least triple in volume. Process the dried fava beans in the same manner. Cover the chickpeas and the favas and let stand at room temperature overnight. The next day, drain, rinse, and carefully dry chickpeas and favas separately in a salad spinner.

For grinder method (preferred): 

Set up a home grinder or a kitchen aid attachment. Carefully put the chickpeas, favas, herbs, garlic, jalapeno, and green onions through the grinder, alternating between the ingredients throughout the process. When all of the ingredients have been ground, add the lemon juice, salt, baking powder and spices. Combine all ingredients thoroughly.

For food processor method:

Combine chickpeas, favas, herbs, scallions, jalapeno, garlic, spices, lemon juice, and salt in the work bowl of a food processor. Pulse until chickpeas and favas are very finely minced, stopping the food processor to scrape down the sides as necessary. A handful of the mixture squeezed into a ball should be able to hold together. If not, process a little more. Pulse in the baking powder at the end of the process.

Transfer mixture to a bowl, cover, and place in refrigerator for at least one hour to allow time for more starch to seep out of chickpeas. This will help the balls retain their shape better once formed. Using a tablespoon measure, scoop out heaping spoonfuls of the mixture into your hand. Gently shape each into a ball (you will not be able to roll the mixture like cookie dough; this is okay) and place them on a clean plate.

When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil, or alternately use a deep fryer set to 375 degrees.) Heat over high heat until oil registers 375°F on an instant-read thermometer. Carefully lower falafel balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom sides, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.

Serve immediately with tahini yogurt and lemon wedges