Baked Falafel With Orange Tahini Sauce Recipes

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BAKED FALAFEL WITH CUCUMBERS AND TAHINI



Baked Falafel with Cucumbers and Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained and rinsed
1/3 cup plus 2 tablespoons tahini
1/4 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
5 Persian cucumbers, thinly sliced
2 to 3 pieces pita bread, cut into quarters

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
  • Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
  • Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
  • Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

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

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons granulated garlic
2 teaspoon chili powder
1 tablespoon dried parsley
1 teaspoon granulated onion
1/2 teaspoon za'atar
1/2 teaspoon sumac
Pinch allspice
Pinch chili flakes
Pinch black pepper
1 cup dried chickpeas, soaked overnight (yields two cups)
1/2 red onion, chopped
5 garlic cloves, chopped
3/4 cup chopped parsley (half bunch)
3/4 cup chopped cilantro (half bunch)
1/8 teaspoon baking soda
1 1/2 tablespoons spice mix
1/2 tablespoon salt plus more to taste
6 cups vegetable oil (fill the pot ¾ full)
1 garlic clove, chopped
2/3 cup water
2/3 cup tahini
Juice of half a lemon plus more to taste
1 teaspoon extra virgin olive oil
Salt, to taste
parsley
Lemon wedge

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.

BAKED FALAFEL AND TZATZIKI SAUCE RECIPE BY TASTY



Baked Falafel And Tzatziki Sauce Recipe by Tasty image

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

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
5 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon toasted sesame seed
salt, to taste
pepper, to taste
olive oil, to brown falafel
1 cucumber, peeled
1 ¼ cups greek yogurt
2 tablespoons fresh mint
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice

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

CLASSIC FALAFEL AND TAHINI SAUCE RECIPE BY TASTY



Classic Falafel And Tahini Sauce Recipe by Tasty image

Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, sesame seed, salt, pepper, oil, sesame seed, sesame oil, olive oil, lemon juice

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Yield 16 falafels

Number Of Ingredients 19

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
7 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon sesame seed, toasted
salt, to taste
pepper, to taste
oil, to fry
5 tablespoons sesame seed
1 teaspoon sesame oil
1 ½ tablespoons olive oil
1 teaspoon lemon juice

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.
  • 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.
  • Heat oil to 320°F (160°C) in a large pot.
  • Add the falafel in batches, and fry until golden brown, about 2 minutes.
  • To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
  • Let cool for about 5 minutes and pour into a small blender or coffee grinder.
  • Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
  • Add ¼ teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
  • Serve the tahini sauce with falafel.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, Sugar 3 grams

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