Don't you just love foods that fake you out. This looks like falafel and israeli salad, but is actually a fun dessert version you will wow everyone with.
- Cook Time
- Prep Time
- 6-8 ServingsServings
Chocolate Falafel Balls
- 3/4 cup of whipping cream
- 9 oz of good quality dark chocolate (chopped)
- 1 Tbsp whisky
- 1 Tsp vanilla extract
- 1/4 tsp salt
- 1 1/2- 2 cups of oil for frying
- 1/2 cup of all purpose flour
- 2 large eggs
- 1/4 cup of milk
- 1 1/2 cups of panko bread crumbs
- 2/3 of a cup of freshly grated parmesan cheese
- 2 Tbsp unsalted butter, softened
- 2 Tbsp all-purpose flour
- Salt and pepper to taste
Israeli Fruit Salad
- 1 cup of kiwis (diced)
- cup of strawberries (diced)
- 1 cup of apples (diced)
- 1/3 cup of nana-mint (diced - optional)
- 2 Tbsp honey (for drizzling like salad dressing – optional)
Chocolate Falafel Balls
1. Start by making your falafel balls because they need to be refrigerated and then frozen for a while before you can fry them.
2. Heat your whipping cream in a small pan over a medium heat.
3. While you wait for your whipping cream to reach a soft boil place your chocolate, whisky, salt, and vanilla extract in a small heat safe bowl.
4. Once your cream is hot, pour it over you chocolate mix and set it aside for a few minutes.
5. Stir the contents of your bowl until you have an unified mix.
6. Place your bowl in the refrigerator and leave it there for 2-3 hours.
7. Cover a metal baking sheet with wax paper and check on your chocolate mix.
8. Once your chocolate falafel reaches an almost dough like consistency, roll 1 inch size balls of chocolate and place them on your baking sheet.
9. Freeze your falafel balls for about an hour or until you are about to serve them and are ready to fry them.
10. Place a medium size pot over a medium high heat.
11. Preheat your oil and while you wait for it to get hot, combine your eggs and milk in a shallow bowl.
12. Place flour in a bowl, and the panko bread crumbs in a separate bowl.
13. Take out a few of your falafel balls from your freezer. Don't take them all out at once in order to prevent them from falling apart when you fry them.
14. First dip your falafel balls into the flour, and then coat them in your egg mixture before dunking it into the bread crumbs.
15. Dip your falafel balls into the egg mixture and then the panko bread crumbs twice.
16. Now you can fry them!
17. When your falafel balls are slightly brown on all sides, pull them out of the pot with a slotted spoon and place them on a baking dish lined with paper towels to remove excess oil.
18. To make your tuiles, preheat your oven to 400° and cover a baking sheet with wax paper.
19. Mix your parmesan cheese, butter, flour and salt and pepper together until they form crumbly dough.
20. Form a log out of the dough. Don't worry if crumbs start to fall off, just do your best to make it log as solid as possible.
21. Slice the log into six or eight even pieces.
22. Place each piece on your baking sheet as evenly far away as possible because they expand as they bake.
23. Now press the pieces of dough down until they have approximately a 1 1/2-inch long diameter.
24. Place your baking sheet on the bottom rack in your oven and bake for approximately 9 minutes. The tuiles should expand and sizzle slightly while the edges will begin to brown when they are ready. Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, and then transfer them to a paper towel–lined plate and blot the excess fat.
25. Remove your tuiles from the oven and set them aside for later use.
26. Cut your salad and toss it with honey and nana if you are using it.
27. Plate your Chocolate Falafel with Fruit Salad and a Parmesan Cheese Tuile and serve immediately.