Bakedfelafelsandwich Recipes

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

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.

BAKED FELAFEL SANDWICHES

Steps:

• Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
• Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
• Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

BAKED FALAFEL SANDWICHES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with foil; coat with cooking spray.
• Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed. Shape the mixture into 4 (1/2-inch-thick) patties (about 1/2 cup each). Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes. Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
• Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
• Remove the patties from the oven; let cool for 5 minutes. Cut in half.
• Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
• Add arugula to the cucumber mixture; toss to combine. Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold 1 side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.

BAKED FALAFEL WITH CUCUMBERS AND TAHINI

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.

BAKED FALAFEL

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

BAKED FALAFEL SANDWICHES

Steps:

• Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
• Make falafel: Add all falafel ingredients to a food processor and pulse until coarsely ground, scraping down sides of bowl with a spatula and reprocessing as needed to make sure everything is combined. Don't overprocess-you are looking for a bit of texture.
• Use your hands, form mixture into 16 heaping tablespoon-sized balls and place on baking sheet.
• Roast vegetables: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
• Bake falafel and vegetables for 10 minutes, then remove from oven. Use a spatula to flip each falafel, and stir peppers. Return to oven until falafel are golden on both sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel cool at least 5 minutes before removing from baking sheet.
• Meanwhile, make tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
• Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted vegetables and toss to combine.
• Build sandwiches: To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide salad and falafel evenly between sandwiches.