Falafel And Hummus In A Blender Recipe By Tasty Food

FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY

Steps:

• Make the falafel: Line a baking sheet with parchment paper.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
• Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
• Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
• Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
• Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
• Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
• Enjoy!

HOMEMADE FALAFEL RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
• Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!

FALAFEL SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
• Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
• Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
• Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
• For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
• For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
• Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
• When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
• Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
• Cover with top half of slider buns and cut into 12 sliders.
• Enjoy!