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
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
HOW TO MAKE PERFECTLY CRISPY FALAFEL
How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.
Provided by Adam and Joanne Gallagher
Categories Appetizer, Main Dish
Time 8h30m
Yield Makes approximately 18 falafel, 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
- Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
- Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
- Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
- Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
- Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
- Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
- Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.
Nutrition Facts : ServingSize 3 falafel, Calories 151, Fat 2.4g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 408.3mg, Carbohydrate 25.8g, Fiber 7.4g, Sugar 4.5g, Protein 8.3g
FALAFEL
Provided by Melissa d'Arabian : Food Network
Time 1h10m
Yield 4 servings (3 patties per serving)
Number Of Ingredients 25
Steps:
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
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