Chef's Selection Of Latin And Lebanese Hot Starters Recipe

Make Plantain Fritters (Tostones/Platanitos Dulces style)

Peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces. Heat 1 cup vegetable oil in a frying pan over medium heat until it reaches 350°F (if you don't have a thermometer, it should shimmer but not smoke). Fry the plantain slices in batches for 1.5–2 minutes per side until lightly golden and soft. Remove with a slotted spoon and drain on paper towels.

In a small bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp minced garlic, and 1/4 cup water to form a smooth batter slightly thicker than heavy cream. Stir in chopped cilantro and the juice of 1 lime.

Heat oil again to 350°F. Dip each fried plantain slice into the batter to coat on both sides, allowing excess to drip off, then carefully return to the hot oil. Fry for another 1–2 minutes per side until a crisp golden crust forms. Work in batches; do not overcrowd the pan.

Transfer fritters to a paper towel–lined tray and immediately season with a pinch of salt. Serve hot, arranged on a platter with lime wedges. Recommended portion: 2–3 fritters per person as an appetizer.

Prepare Chickpeas

Drain the soaked chickpeas and rinse well. Place chickpeas into a pot, cover with fresh water by 2 inches, add 1/4 tsp baking soda, bring to a boil, then reduce to a simmer and cook until chickpeas are tender but not falling apart, 45–60 minutes. Drain thoroughly and allow to cool slightly. (If using canned chickpeas, drain and rinse, but the texture will be softer — reduce processing time.)

In a food processor, combine cooled chickpeas, chopped onion, 2 garlic cloves, packed parsley, optional cilantro, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/4 tsp black pepper. Pulse until mixture becomes a coarse, slightly grainy paste — scrape down the sides as needed. Do not over-process into a purée; you want some texture.

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 1 tablespoon flour if the mix feels very loose; chilling for 20–30 minutes helps firm it up. Form the mixture into 1–1.5 inch balls or flattened patties. If the mixture is sticky, wet hands slightly or dust with a little flour.

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Fry falafel balls in batches, careful not to overcrowd, turning to brown evenly, about 3–4 minutes per batch until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle with sesame seeds while still warm to adhere.

Make Quick Tahini Sauce

In a small bowl, whisk together 1/2 cup tahini, juice of 1 lemon, 2 tablespoons water and a pinch of salt until smooth. Adjust thickness with additional water a teaspoon at a time to reach a pourable sauce. Taste and adjust lemon or salt as needed.

Arrange hot falafel on a platter with tahini sauce for dipping. Garnish with extra parsley and lemon wedges. Serve 3–4 falafel per person as part of the Chef's selection of hot starters.