Smashed Falafel (no deep-frying necessary) HD

Smashed Falafel (no deep-frying necessary) 00:00 Intro 01:17 Falafel Mix 04:45 Labneh or Yogurt Sauce 05:24 Cooking Falafel Patties 07:11 Sunny-side-up Eggs Makes 6 patties (1 makes a good appetizer or breakfast, 2 make a good meal) For falafel patties: 185g (1 cup) dry chickpeas, soaked for 8-16 hours, drained, rinsed, dried on paper towels 1 small yellow onion, diced (100g) 1 garlic clove, sliced 25g parsley, cilantro, mint, dill, or tarragon (any combination) 175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown 1 heaping tsp Smoked paprika 1 heaping tsp coriander 1 heaping tsp cumin 1 Tbsp pomegranate molasses 8.5 g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table salt) 2 Tbsp all-purpose or rice flour (18g) 1 Tbsp olive oil Heaping 1/4 tsp baking soda 1 Tbsp freshly squeezed lemon juice Canola or some other neutral oil for pan frying For labneh sauce: 1 cup labneh or Greek yogurt or sour cream 1 garlic clove grated on a microplane zester Lemon juice and salt to taste For the eggs: 1 egg per pattie 1 tsp of butter per egg Falafel patties: Put everything into a food processor (except for canola oil) and process until homogeneous, but not smooth, scraping down as necessary. Can be cooked immediately, or refrigerated up to 24 hours, or frozen (see freezing instructions below) Mix all the ingredients for the labne sauce. Set a non-stick or a well seasoned cast iron pan over medium heat. Add enough oil to make a thin layer on the bottom of the pan (about 2 Tbsp for a 12 inch skillet). When the oil is hot, add the patties. You might need multiple pans to fit all 6. Cook on moderate heat until brown and crisp on the first side. Regulate the heat so that the browning takes 4-5 minutes per side. Flip and brown on the second side (adding more oil as needed). Remove to a plate. Eggs: Add 1 tsp of butter per egg into the same skillet where you cooked falafel patties. Set over low heat. Add the eggs, cover and cook for 1.5 min. After that, check every 30 seconds until the white is almost set except for right around the yolk. Take off heat and keep covered for an additional minute (you might need to adjust this time based on how set you like your eggs). Spread labneh sauce on plates. Top with falafel patties and eggs. Sprinkle the eggs with salt and drizzle with olive oil. Freezing: Line a baking sheet with parchment of plastic wrap. Shape the patties on it using the cookie cutter and potato masher or any way you choose. Cover with another piece of parchment or plastic and put in the freezer for a few hours or until hard. Move into a zip lock bag with the parchment or plastic still attached on both sides and keep in the freezer. To defrost: either move them to the fridge the day before using, or let them defrost at room temperature for about an hour (it’s ok if they aren’t completely defrosted, they’ll finis