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Falafel with Shakshuka Gravy

Yield 24 8-oz. servings

Ingredients

  • 4 1/2 lb. GFS Falafel Mix
  • 5 1/2 c. Water
  • 2 lb. Feta Cheese
  • (Recipe) Shakshuka Gravy

    Ingredients

      • 1 oz. GFS Canola Oil
      • 1 1/2 lb. Onions
      • 12 oz. Markon Green Peppers
      • 12 oz. Red Peppers
      • 1 Tbsp. Garlic, chopped
      • 1 ct. GFS Petite Tomatoes
      • 1/2 c. GFS Tomato Paste
      • 1/4 c. Trade East Paprika
      • 2 Tbsp. Trade East Sea Salt
      • 1 Tbsp. Trade East Cumin
      • 1 tsp. Trade East Cayenne Pepper
      • 1 tsp. Trade East Black Pepper
      • 1 tsp. Trade East Caraway Seeds
      • 3 ct. Trade East Whole Bay Leaves

      Preparation

      1. Place the canola oil in a heated, nonreactive rondeau. Add the onions, peppers and garlic. Sauté until tender. Add the tomatoes, tomato paste, paprika, salt, cumin, cayenne pepper, black pepper, caraway seeds and bay leaves. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

      2. Bring to a boil. Stir frequently. Season to taste with sea salt. Simmer 10-12 minutes. Allow to cool. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    18 lb. (Recipe) Shakshuka Gravy
  • 12 oz. Tahini Paste
  • 1 1/4 oz. Fresh Parsley
  • 1/2 oz. Fresh Mint Leaves

Preparation

1. Place the falafel mix and water in a stainless-steel mixing bowl. Mix together thoroughly. Cover and refrigerate. Rest the mix 30 minutes to reconstitute before use. Dice the the cheese into ¼-oz. pieces. Place in a storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

2. Using an orchid disher, scoop the falafel mix into 1 1/4-oz. balls. Roll each ball on a well-floured surface until coated. Flatten out into a 3" circle. Place ¼ oz. of feta cheese in the center of the flattened dough. Fold the dough around the cheese. Dip your fingers in ice water and smooth out the seam. Shape back into a ball, rolling in the flour if the dough is too sticky to roll. Place in a storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

1. Place 5 of the falafel balls in a heated 350°F deep-fryer. Cook up to 4 1/2 minutes or until just cooked through. Allow to drain. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

2. Ladle 1 1/2 c. of warmed shakshuka gravy into a heated serving bowl. Place the falafel balls in a circular pattern in the gravy. Drizzle 1/2 tsp. of tahini paste over the top of each falafel ball. Sprinkle 1 tsp. parsley and 1/2 tsp. of mint over the top of the falafel balls and the sauce.