FALAFEL IN PITA WITH YOGURT SAUCE
Steps:
- In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
- In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
- Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
- Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
- In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
- Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
- Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.
FALAFEL WITH TAHINI SAUCE
Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen falafels
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
- Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
- Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
- Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.
FALAFEL WITH TAHINI SAUCE
Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.
Provided by zeldaz51
Categories Beans
Time 45m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 2246.8, Fat 230.5, SaturatedFat 30.1, Cholesterol 46.5, Sodium 1944.3, Carbohydrate 42.2, Fiber 8.3, Sugar 1, Protein 12.5
FALAFEL WITH TARATOOR SAUCE
Falafel have got to be the tastiest little fritters ever devised by a cook - and they're good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
- Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
- In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
- Deep fry in oil at medium high heat until golden brown.
- Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
- Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
- For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
- Refrigerate until ready to use. This is also a great dip for crudites.
Nutrition Facts : Calories 710.7, Fat 28.7, SaturatedFat 3.8, Sodium 2212.5, Carbohydrate 91.4, Fiber 25.3, Sugar 13.8, Protein 31.1
FALAFEL WITH TAHINI SAUCE
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield about 2 1/2 dozen
Number Of Ingredients 19
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
A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 16 balls, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.
Nutrition Facts : Calories 253.3, Fat 4.2, SaturatedFat 0.4, Sodium 498.9, Carbohydrate 42.7, Fiber 12.2, Sugar 7.5, Protein 13.4
TARATOR SAUCE
Steps:
- Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.
More about "falafel with taratoor sauce food"
TARATOR (TAHINI SAUCE) - SIMPLY LEBANESE
From simplyleb.com
5/5 (5)Category Side DishCuisine LebaneseTotal Time 5 mins
- Tarator is often prepared by hand using a bowl and whisk. However,if you would like to prepare a larger quantity, feel free to use a food processor or blender. If preparing by hand, crush the garlic using a mortar and pestle.
FALAFEL WITH TARATOR SAUCE - GOURMAND ASIA: FOOD & RECIPES
From gourmandasia.com
Servings 6Estimated Reading Time 1 minCategory Vegetables
TARATOR SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (33)Total Time 5 minsCategory Condiment, SauceCalories 278 per serving
VEGAN FALAFEL BURGER WITH TARATOR SAUCE – TASTY MEDITERRANEO
From tastymediterraneo.com
FALAFEL WITH TARATOR SAUCE | AL WADI AL AKHDAR
From alwadi.com
LEBANESE TARATOR: TAHINI-BASED SAUCE – TASTY MEDITERRANEO
From tastymediterraneo.com
FALAFEL RECIPE - FOOD.COM
From food.com
5/5 (93)Total Time 38 minsCategory Lunch/SnacksCalories 464 per serving
- To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
- To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
- Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
EASY TARATOR SAUCE (TAHINI DRESSING) - THE MATBAKH
From thematbakh.com
Reviews 1Category SauceCuisine Middle EasternTotal Time 5 mins
FALAFEL RECIPE - FOOD.COM
From food.com
Servings 20Total Time 35 minsCategory Low CholesterolCalories 71 per serving
- Add beans, parsley, and cilantro and chop until “pieces are about the size of a large pinhead.” You don’t want a puree here. (Thanks, dickrebel.).
- Dump the items from the food processor into a bowl. Stir in salt, cumin, baking powder and flour until well-mixed., but not really a dough.
- Stick it in the fridge, covered, for anywhere from 15 minutes to several hours. The longer the better. (I did it for an hour, and turned out nicely.).
HOW TO MAKE TARATOOR / FALAFEL SAUCE - PLANT BASED FOLK
From plantbasedfolk.com
5/5 (2)Total Time 10 minsCategory Side DishCalories 119 per serving
FALAFEL WITH TARATOOR SAUCE - A HIPPIE WITH A MINIVAN
From ahippiewithaminivan.com
Estimated Reading Time 3 mins
FALAFEL (THE PLAIN & THE WRAP) – DIMA AL SHARIF
From dimasharif.com
Estimated Reading Time 5 mins
FALAFEL & TARATOR SAUCE – LEBANESE CHICKPEA BALLS – MIAM ...
From miammiamyum.com
Estimated Reading Time 4 mins
BAKED FALAFEL LOAF WITH TARATOR SAUCE – TRUST IN KIM (SHE ...
From trustinkim.com
Estimated Reading Time 2 mins
TAHINI SAUCE (TARATOR) | SLOW FOOD BEIRUT
From slowfoodbeirut.com
Estimated Reading Time 1 min
RECIPE: JOUMANA ACCAD'S FALAFEL LOAF WITH TARATOR SAUCE ...
From foodnewsnews.com
RICARDO'S FALAFEL WITH TARATOR BI TAHINA SAUCE ~ GOOD FOOD ...
From goodfoodcorner.blogspot.com
LEBANESE FALAFEL WRAP RECIPE - FOOD RECIPE
From foodrecipe.news
FALAFEL WITH TARATOOR SAUCE | FALAFEL, SAUCE, LUNCH BREAK
From pinterest.ca
YESIM STYLE KITCHEN: FALAFEL & TARATOR SAUCE
From ytrecipes.blogspot.com
TAHINI SAUCE (TARATOR) RECIPE FOR SHAWARMA, FALAFEL AND ...
From foodnewsnews.com
FALAFEL & TARATOR SAUCE
From turkishrecipespro.blogspot.com
FALAFEL WITH TARATOOR SAUCE - TFRECIPES.COM
From tfrecipes.com
FALAFEL WITH TARATOOR SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FALAFEL WITH TARATOR SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FALAFEL WITH TARATOR TAHINI SAUCE - MOZATA
From mozata.com
FALAFEL WITH TARATOOR SAUCE BEST RECIPES
From cookingtoday.net
FALAFEL WITH TARATOR SAUCE RECIPE (ARABIC FOOD RECIPES ...
From pinterest.ca
FALAFEL WITH TARATOOR SAUCE - PLAIN.RECIPES
From plain.recipes
CHICKEN SHAWARMA, TARATOR SAUCE, TAHINI SAUCE, YOGURT ...
From zaiqa.com
PALMYRA - FALAFEL AND SAUCE TARATOR CALORIES, CARBS ...
From myfitnesspal.com
FALAFELWITHTARATOORSAUCE RECIPES
From tfrecipes.com
FALAFEL - OFFERINGS - THE TABOOLERY - AUSTIN
From yelp.com
EASY RECIPE: FALAFEL WITH TARATOR SAUCE - FOOD NEWS
From foodnewsnews.com
FALAFEL WITH TARATOOR SAUCE | NATURALLY SAVVY
From naturallysavvy.com
FALAFEL WITH TARATOOR SAUCE RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love