Falafel Loaf Food
FALAFEL LOAF
I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT.
Provided by larry 2
Categories One Dish Meal
Time 1h33m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees,spray two loaf pans,combine Falafel Mix,and the rest of the ingredients, and mix well-let mixture sit 15 minutes,pat mixture in 2 loaf pans,and bake for 1 1/2 to 2 hours,test with a knife to determine doneness.
- Serve in slices with much yogurt sauce.
Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 410.6, Carbohydrate 20, Fiber 4, Sugar 7.9, Protein 6.2
HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
Steps:
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
FALAFEL TURKEY LOAF
This recipe was found in a cookbook compiled by Home EC teachers. This one came from Dana Hills High School, Dana Point, Calif. Posted for 2005 Zaar World Tour. Listed under Middle East recipes!
Provided by katie in the UP
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a fork. Add water and tomato sauce and continue beating. Stir in falafel mix; let stand 5 minutes. Add ground turkey, garlic and ginger; mix thoroughly. Spread evenly into a loaf pan (or bundt pan).
- Bake at 350 degrees for 60 minutes.
- Sauce: In a blender, blend cucumber, dill, garbanzo beans and sour cream until smooth.
- Refrigerate sauce until ready to use.
- I personally would prefer this sauce 'chunky'.
- If you make in a bundt pan -- you can plate it and pour sauce in the middle!
Nutrition Facts : Calories 234.2, Fat 12.4, SaturatedFat 3.9, Cholesterol 147.6, Sodium 198.5, Carbohydrate 6.3, Fiber 1, Sugar 0.2, Protein 23
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