Falafel In Lettuce Cups With Garlic Tahini Sauce Food

FALAFEL WITH TAHINI SAUCE

Steps:

• Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
• Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
• Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
• Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

FALAFEL WITH TAHINI SAUCE

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

FALAFEL WITH TABBOULEH AND TAHINI SAUCE

Steps:

• For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
• Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
• Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
• For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
• Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
• For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
• To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.

BAKED FALAFEL SANDWICHES WITH YOGURT-TAHINI SAUCE

Steps:

• To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended.
• Cover and chill until ready to serve.
• To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan.
• Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
• Preheat oven to 425°.
• Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet).
• Spoon chickpea mixture into a large bowl; stir in bulgur.
• Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty.
• Place patties on a baking sheet coated with cooking spray.
• Bake at 425° for 10 minutes on each side or until browned.
• Spread about 2 1/2 tablespoons sauce onto each flatbread.
• Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped lettuce, if desired.

FALAFEL WITH TAHINI AND CILANTRO SAUCES

Steps:

• In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
• Stir in the baking powder and flour mixing well.
• Cover and place in the fridge for 30 minutes.
• (this is included in prep time).
• In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
• Set aside.
• In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
• Puree to smooth and pour into a squirt bottle if you have another one.
• Set aside.
• Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
• Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
• Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
• Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
• Fry 2 minutes, flip and fry for 2 minutes more.
• You want the falafel nice and golden brown.
• Repeat with remaining falafels.
• Drain on a rack with paper towels or newspaper underneath.
• Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
• Squirt in some tahini sauce and cilantro sauce.
• Serve.

FALAFEL WITH TAHINI SAUCE

Steps:

• Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
• Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
• Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
• Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
• Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
• Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.