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.
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
ROUND 2 RECIPE - PITA PILE ON WITH SPICY YOGURT SAUCE
Provided by Sandra Lee
Time 10m
Yield 2 servings
Number Of Ingredients 48
Steps:
- For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
- For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
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
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
More about "round 2 recipe baked falafel with yogurt sauce food"
FALAFEL RECIPE WITH YOGURT SAUCE - FOODSDIARY
From foodsdiary.com
YOGURT SAUCE FOR FALAFEL RECIPE - SOLERANY THE RESTAURANT
From solerany.com
BAKED FALAFEL - DIABETES FOOD HUB
From diabetesfoodhub.org
FALAFEL WITH TAHINI YOGURT SAUCE » DJALALI COOKS A MIDDLE EASTERN …
From djalalicooks.com
ROUND 2 RECIPE – BAKED FALAFEL WITH YOGURT SAUCE
From recipenet.org
TOP 42 YOGURT SAUCE FOR FALAFEL RECIPE RECIPES
From hercules.dixiesewing.com
FALAFEL YOGURT SAUCE RECIPES - NDALU.UK.TO
From ndalu.uk.to
YOGURT SAUCE FOR FALAFEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROUND 2 RECIPE - BAKED FALAFEL WITH YOGURT SAUCE
From recipenode.com
BAKED FALAFEL WITH GARLIC YOGURT SAUCE - THE GREENEBERGER
From thegreeneberger.com
FALáFEL WITH YOGURT SAUCE - CELINE'S RECIPES
From celinesrecipes.com
TOP 48 YOGURT SAUCE FOR FALAFEL RECIPE RECIPES
From tidak.churchrez.org
EASY FALAFEL PATTIES WITH CUCUMBER YOGURT DIPPING SAUCE
From servings.org
TOP 49 YOGURT SAUCE FOR FALAFEL RECIPE RECIPES
From dowjones.jodymaroni.com
FALAFEL IN PITA WITH YOGURT SAUCE RECIPE - FOODSNEWS101.COM
From foodsnews101.com
ROUND 2 RECIPE BAKED FALAFEL WITH YOGURT SAUCE
From tfrecipes.com
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