Spicy Shrimp Falfafel
Print recipe
Modified from Marcus Samuelsson's "MARCUS OFF DUTY: The Recipes I Cook at Home"
Ingredients
- 1 can chickpeas
- 2 cloves garlic
- 1 or 2 chile peppers (dried or fresh, seeded and chopped)
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 tablespoons parsley (fresh)
- 10-12 shrimp (uncooked, 36/40 size, diced)
- kosher salt
- 3 tablespoons corn starch
- 1/2 cups flour (all-purpose)
- canola oil
- tomatoes
- lemon juice
- salad greens
Directions
| Step 1 | |
| In a blender or food processor, puree chickpeas, garlic, and chiles. Add salt to taste, soy sauce, rice vinegar, and parsley. | |
| Step 2 | |
| Transfer mixture to a bowl and add diced shrimp. Wet hands and roll mixture into about a dozen balls, flatten into a thick patty, and place on a wax- or parchment paper-lined sheet pan. Refrigerate at least 20 minutes. (Incidentally, this is the same method I use to make matzo balls.) | |
| Step 3 | |
| Heat oil in fry pan to 350 degrees Fahrenheit. Combine corn starch and flour in a bowl. Dredge patties through flour mixture and then carefully place into hot oil. Fry for 3 minutes on each side. Remove from oil with slotted spoon or spider, and drain on a plate lined with a paper towel. | |
| Step 4 | |
| Plate falafel balls atop a plate of greens with tomatoes, parsley, and a spritz of lemon juice. Add yogurt sauce, cucumber or other ingredients as desired. Or serve as a sandwich in a pita pocket. | |