Cuisinart CDF 100 Instructions and Recipes - Page 15

Falafel Makes 8 falafel balls (¼ cup each) 1 cup dried garbanzo beans ¼ teaspoon baking soda 1 tablespoon water 1 clove garlic 2 ounces onion 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper 1 teaspoon cumin ¾ teaspoon ground coriander ¼ packed cup parsley Place garbanzo beans in a mixing bowl and cover them with water by 2 inches and leave to soak overnight. Drain the beans and place in the work bowl of a food processor fitted with the metal S-blade. Grind the beans until smooth, about 30 seconds. Dissolve the baking soda in the water and reserve. Add the garlic, onion, salt, pepper, cumin and coriander to the beans and process until the vegetables are finely chopped. Pulse in the parsley. With the machine running, add the baking soda and water and continue to process until the falafel batter is a smooth consistency. Form patties of ¼ cup size. Place patties on a plate, wrap with plastic, and reserve in refrigerator for an hour. Fill Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚. When oil is ready, lower the basket into the oil. Very carefully lower the falafel patties into the hot oil. Fry for 5 to 6 minutes, turning once, until deep golden. Serve Falafel with pita bread, hummus, chopped tomatoes, cucumbers, and onions. Sesame Chicken Fingers Makes 2 entrée servings 1 pound boneless, skinless chicken breast halves ¾ cup buttermilk 1 tablespoon fresh lemon juice ½ tablespoon soy sauce ½ tablespoon Asian sesame oil ½ teaspoon kosher salt ½ teaspoon hot sauce 1 cup panko 1½ tablespoons white sesame seeds 1½ tablespoons black sesame seeds ½ teaspoon sweet paprika Trim chicken of excess fat. Cut chicken lengthwise into strips about 1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil, salt, and hot sauce in a medium bowl and stir. Add cut chicken and stir to coat. Cover, refrigerate and let marinate for at least 30 minutes and up to 8 hours. Combine panko, sesame seeds, and paprika in a medium bowl. Drain chicken from buttermilk marinade. Coat each piece with panko/ sesame seed mixture and place on baking sheet or tray lined with plastic wrap. Fill Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375°F. When oil is ready, lower basket into oil. Carefully add about 3 to 4 coated chicken fingers to oil and cook until crispy and deep golden brown, about 4 to 6 minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels. 15