RECIPE | Chef Jason Raffin's Falafel Shakshuka
Blow your brunch guests away with Eggland's Best eggs on a saucy stage.
September 27, 2018 ● 2 min read
By Chef Jason Raffin
Want to bring brunch to the next level? Tackle this chef-approved falafel shakshuka from Comstook Saloon's Chef Jason Raffin—brought to you by Eggland's Best.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 1/2 hours
Makes: 1.5 quarts
1 tbsp olive oil
250 g chopped onions
45 g chopped garlic
500 g white wine
1 can (14 oz/398 mL) tomatoes, diced
2 cups water
1/4 cup tomato powder
1/4 cup capers, rinsed
2 tbsp fresh parsley leaves
1 tbsp lemon
1 tbsp Sriracha hot sauce
1 bay leaf
1 tsp salt
1. Heat olive oil in a saucepan set over low heat; sauté onions and garlic for about 10 minutes or until extremely tender but not colored.
2. Increase heat to medium-high; add wine and cook for about 5 minutes or until almost all of the liquid has evaporated.
3. Add tomatoes, water, tomato powder, capers, parsley, lemon, hot sauce, bay leaf, and salt; simmer gently over medium or medium-low heat for about 1 hour or until most of the liquid has evaporated and sauce is thickened. Remove bay leaf.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 20 to 25 pieces
10 g each coriander and cumin seeds
4 g whole black peppercorns
4 g red chili flakes
2 g ground cardamom
1.5 g ground cinnamon
1.25 kg canned chickpeas in water, drained
1.25 kg cooked chickpeas
500 g cooked romano beans
400 g coarsely chopped yellow onions
5 bunches fresh cilantro, finely chopped
1 bunch fresh parsley, finely chopped
400 g all-purpose flour
50 g salt
35 g finely sliced green onions
35 g lemon juice
18 g baking powder
13 g finely chopped garlic
1. Preheat fryer to 375°F or heat canola oil in a saute pan.
2. In a small skillet set over medium-low heat, toast coriander seeds, cumin seeds, and peppercorns for about 5 minutes or until fragrant. Let cool; grind coarsely. Mix in chili flakes, cardamom, and cinnamon.
3. In a food processor, combine canned and cooked chickpeas, cooked romano beans and onions; pulse until mixture resembles a fine paste.
4. Transfer chickpea mixture to large bowl; mix in spice mixture. Using a wooden spoon or your hands, mix in cilantro, parsley, flour, salt, green onions, lemon juice, baking powder, and garlic.
5. Using a 1-oz cookie scoop, portion out falafel balls, rolling between your hands to create smooth balls. Fry in batches for about 5 minutes or until golden brown.
Clean one leek, and thinly slice crosswise. Heat 2 tsp. oil in a small saute pan, and fry the leeks until crispy; transfer to a paper towel and season with salt. Warm tomato sauce, then divide between individual baking dishes. Add 1 oz of cubed white cheddar, 2 Eggland's Best eggs, and 5 falafel balls to each dish, and bake at 400 degrees until eggs are cooked to preference. Garnish with fried leeks, fresh herbs, and a drizzle of truffle oil.