SPICY BAKED FALAFEL WITH TZATZIKI
These well-seasoned baked falafel, with a little bit of heat and accompanied by a cool tzatziki sauce, are good in a pita, on a salad, or just by themselves. Enjoy!
Provided by Bradley Wiles
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h40m
Yield 12
Number Of Ingredients 24
Steps:
- Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
- Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
- Line a rimmed baking sheet with parchment paper and brush with some olive oil.
- Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
- Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 40.4 g, Cholesterol 44.3 mg, Fat 19.4 g, Fiber 6.7 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 1105.5 mg, Sugar 6.3 g
BAKED FALAFEL AND TZATZIKI SAUCE RECIPE BY TASTY
Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, toasted sesame seed, salt, pepper, olive oil, cucumber, greek yogurt, fresh mint, garlic, olive oil, lemon juice
Provided by Gwenaelle Le Cochennec
Categories Snacks
Yield 16 falafels
Number Of Ingredients 21
Steps:
- Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
- Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
- Preheat oven to 350°F (180 °C).
- Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
- Use your hands to form falafel the size of a ping pong ball.
- Place them on a parchment paper-lined baking sheet.
- Brush the falafel with olive oil.
- Bake for about 25-30 minutes.
- To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
- Use a box grater to grate the cucumber into a bowl.
- Salt the grated cucumber and let sit for 5 minutes.
- Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
- Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.
- Serve the falafel with the tzatziki.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 5 grams
CHEF JOHN'S FALAFEL
Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 12h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g
FALAFEL WITH TZATZIKI SAUCE
This recipe is a great vegetarian dish for when you're tired of meat or just want something a little different. I'm not sure how authentic this is, but it sure tastes good. From the Eating Well, Living Thin website
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Falafel:.
- In food processor place onion, parsley, and garlic. Pulse until finely minced.
- Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans.
- Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil.
- Stir in the bread crumbs.
- Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
- Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low.
- Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side.
- Tzatziki Sauce:.
- In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
- Serve on pita bread with sauce spooned over.
Nutrition Facts : Calories 246.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 4, Sodium 1083.1, Carbohydrate 37.9, Fiber 6.2, Sugar 3.1, Protein 8.8
FALAFEL WITH TABBOULEH AND TAHINI SAUCE
This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.
Provided by Anne Burrell
Categories main-dish
Time 50m
Yield 4 servings (12 falafel)
Number Of Ingredients 33
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.
FALAFEL WITH TAHINI SAUCE
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 28
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.
SPICY BAKED FALAFEL SANDWICHES WITH HOMEMADE TZATZIKI
I love Falafel sandwiches and this recipe sounds good. I found this recipe at http://www.poorgirleatswell.com/
Provided by TeresaD
Categories Southwest Asia (middle East)
Time 30m
Yield 20 patties, 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees, then prepare the tzatziki by combining the yogurt, garlic, cucumber*, herbs, lemon juice & salt in a bowl and mixing until well combined. Cover & chill in the refrigerator while you prepare the falafel.
- In a large bowl, mash the chickpeas using a fork or a mortar & pestle. Add the onion, garlic, herbs, spices & flour, and mix together to make a thick paste. Roll small amounts if the mixture into ping pong sized balls, then flatten slightly to form small discs.
- Line baking sheet with foil. Lightly brush both sides of each falafel disc with the olive oil and place on baking sheet. Bake for about 15 minutes, turning about halfway through the cooking process so they're evenly browned.
- Assemble your sandwiches by stuffing each pita pocket with 2-3 falafel pieces and as many veggies as you can fit in there. Drizzle with a generous amount of tzatziki (or hummus, or tahini, for the purists), and enjoy!
Nutrition Facts : Calories 497.4, Fat 8, SaturatedFat 1.1, Sodium 1836.7, Carbohydrate 93.3, Fiber 16, Sugar 4.6, Protein 18.6
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