Falafel Yogurt Sauce Food
FALAFELS WITH YOGURT-DILL SAUCE
These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.
Provided by sonia
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
- Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
- Heat canola oil in a large skillet over medium-high heat.
- Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
- Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.
Nutrition Facts : Calories 329 calories, Carbohydrate 48.5 g, Cholesterol 50.2 mg, Fat 13 g, Fiber 4.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 779.7 mg, Sugar 5.5 g
EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE
Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.
Provided by Wyome
Categories Main Dish Recipes Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
- Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
- Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
- Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
- Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
- Serve falafel with yogurt sauce.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g
FALAFEL SANDWICHES WITH YOGURT SAUCE
These gyro-style sandwiches, made with Progresso® chick peas and served in pita breads, bring Middle Eastern flavor to mealtime.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- In 1-quart saucepan, heat 3/4 cup water to boiling. Stir in bulgur; remove from heat. Cover; let stand 30 minutes or until tender. Drain; set aside.
- Meanwhile, in food processor, place chick peas, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic. Cover; process, using quick on-and-off pulses 10 times or until well blended and coarsely chopped (mixture will be wet). Spoon mixture into large bowl.
- Stir bulgur into bean mixture. Divide mixture into 8 equal portions, about 1/4 cup each; shape each portion into 1/4-inch-thick oval-shaped patty.
- In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown. Transfer patties to platter; cover to keep warm. Repeat with remaining 1 tablespoon oil and 4 patties.
- Meanwhile, in small bowl, mix sauce ingredients.
- To serve, spread 2 tablespoons sauce in each pita pocket. Fill each with cucumber, tomato and falafel patty.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 370 mg, Sugar 3 g, TransFat 0 g
FALAFEL YOGURT SAUCE
Make and share this Falafel Yogurt Sauce recipe from Food.com.
Provided by Um_Layla
Categories Sauces
Time 6m
Yield 5-7 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients together!
- Enjoy :).
Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 2.1, Cholesterol 12.7, Sodium 278.4, Carbohydrate 5.6, Fiber 0.1, Sugar 4.9, Protein 3.6
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.
BAKED FALAFEL SANDWICHES WITH YOGURT-TAHINI SAUCE
Although I have not made this yet, I LOVE falafels! I used to have them all the time from a little food stand while in college. One reviewer on the other site, said she thought 20 minutes on each side for the baking was better, so keep an eye out on them, you don't want them falling apart. I think Pita Bread for this recipe would also work just fine. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. You can make the sauce up to three days in advance and the falafel mixture up to one day ahead; then bake falafel patties just before serving. I think a blender or a hand-held immersion blender would work if you don't have a food processor. Take note, prep time does not include the standing time for the bulger. From Cooking Light magazine, December 2007. Posted for ZWT 2010.
Provided by Scoutie
Categories Southwest Asia (middle East)
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 203.5, Fat 3, SaturatedFat 0.4, Sodium 719.7, Carbohydrate 37.7, Fiber 7.5, Sugar 1.4, Protein 8.2
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