Deconstructed Falafel

This was my first time making falafel, but I don't think this patty is like normal falafel. I feel that falafel is also one of those "vegetarian foods" that everyone talks about, and I had never tried until yesterday! I can say that my first taste of real falafel at a Lebanese restaurant was not my favorite, but this falafel that I made was delicious! This deconstructed falafel was especially delish with varied flavors from grilled zucchini, mushrooms and fresh pickles. What a delight!

Deconstructed Falafel from the Top Chef Cookbook

Serves 4

Ingredients
FALAFEL BUN
1 15-oz can chickpeas, rinsed and drained
1 tablespoon minced fresh flat-leaf parsely
1 garlic clove, minced
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 large egg
Vegetable oil for frying

VEGETABLES
4 teaspoons EVOO
1 portobello musroom cap, thinly sliced
Salt and freshly ground black pepper
1 small zucchini, thinly sliced horizontally
8 pickle slices
1/2 cup alfalfa sprouts

Directions
FOR THE FALAFEL BUN

1. In a food processor, combine the chickpeas, parsely, garlic, cumin, and salt and pepper to taste and puree until smooth. Remove 3 tablespoons of the hummus mixture, combine it with the lemon juice, and reserve for the sandwich. Add the flou, baking soda, and egg to the mixture in the food profcessor and pulse to combine. Transfer to a bowl and shape into  4 patties. Place the patties on a plate and let stand for 15 minutes.
2. In a large skillet, heat 1/2 inch of oil over medium heat until hot. Add the patties and fry until cooked through, crisp, and nicely browned, about 4 minutes on each side. Transfer to paper towels to drain.

FOR THE VEGETABLES
In a small skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushroom and cook, stirring, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove from the pan and place on a plate. Add the remaining 2 teaspoons oil to the skillet, add the zucchini, and cook until lightly browned on both sides, about 5 minutes. Transfer to the plate with the mushrooms. (Alternatively, cook over a medium-hot outdoor grill.)

TO SERVE
place a falafel patty on each serving plat. Top wiht the mushrooms, followed by the zucchini, reserved hummus, and pickles. Finish with the alfalfa sprouts and serve immediately.