Black Bean Falafel Or Dip And Cucumber Sauce Recipes

SEAN'S FALAFEL AND CUCUMBER SAUCE

Steps:

• In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
• In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
• In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
• Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

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.

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.

FALAFEL PITA SANDWICH WITH CUCUMBER SAUCE

Steps:

• CUCUMBER DRESSING: Mix vinegar, dill, onions and pepper in a bowl.
• Add cucumber slices and marinate overnight.
• Drain; discard liquid. Stir in yogurt. Makes about 4 cups; more than enough for the sandwiches.
• FALAFEL PATTIES: Preheat oven to 350ºF. Spray baking sheet with cooking spray.
• Microwave potato for about 3 minutes; cool, peel and mash with a fork. Set aside.
• Heat oil in skillet over medium heat and saute onions, jalapeno and garlic till soft; about 3 minutes. Stir in parsley and saute another minute.
• In a large bowl, combine beans with onion mixture; mix well.
• Stir in mashed potato, yogurt, paprika and lemon juice.
• Form into 24 patties using 2 tablespoons mixture for each. (It's easier to spoon 2 tablespoons on baking sheet and form into rounds).
• Place patties on baking sheet and bake for 10 minutes; turn patties over and bake for another 10 minutes.
• Assemble sandwiches by placing 2 patties in each pita half. Top with lettuce and 1 tomato slice. Serve with cucumber dressing.
• Serving = 2 pita halves with 4 patties and toppings.

SEAN'S FALAFEL AND CUCUMBER SAUCE RECIPE - (4.7/5)

Steps:

• 1.In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. 2.In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. (I chop the vegetables by hand. Just chop them fine.) Stir into mashed chickpeas. 3.In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. 4.Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

FALAFEL WITH TAHINI SAUCE

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.

BLACK BEAN FALAFEL OR DIP AND CUCUMBER SAUCE

Steps:

• Drain the black beans.
• If you have a food processor, pulverize them until a paste; if not, mash them with a fork, your hand, or potato masher.
• Chop onion, green onion, garlic, and cilantro; add to the beans and again process until paste like if you have the equipment, or just mix in thoroughly (your hands work quite well for this).
• Add coriander, cumin, black pepper, baking powder, salt, and red pepper flakes and mix well.
• At this point, the mixture is a yummy bean dip; you may choose to reserve all or part of it (about a third) solely for this purpose.
• To continue with the falafel, if the mixture is noticeabley runny add enough flour to make it hold together (no more than 1/3 cup).
• Lightly beat the egg, add it to the bean mixture, and mix well.
• Refrigerate for 30 minutes.
• While the falafel mixture refrigerates, chop the remaining 1/4 onion, garlic clove, and cucumber into small bits; add these to the yogurt with the dill and black pepper and mix thoroughly; refrigerate in a covered container until needed.
• Coat a large (nonstick) frying pan with enough oil to keep the falafel from sticking (you will need to replenish this periodically between batches).
• Spoon the falafel mixture into the pan and flatten to make patty-shaped (3"-4" in diameter and 1/2"-3/4" thick).
• Cook over medium-high heat on each side for 5-10 minutes, or until brown and crispy.
• Transfer to a paper towel-lined plate to cool; serve warm.