Falafel And Hummus In A Blender Recipe By Tasty

FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY

Falafel And Hummus In A Blender Recipe by Tasty image

Did you know you could whip up an entire dinner in using your blender? We're not talking protein shakes or smoothie bowls, either. Think creamy, herby falafel, roasted red pepper hummus, and fresh tzatziki sauce. It's a meal that will leave your tastebuds spinning.

Provided by Tikeyah Whittle

Categories Dinner

Yield 4 servings

Number Of Ingredients 31

Ingredients

6 cups vegetable oil, for frying
1 small shallot, halved
¼ cup fresh parsley leaf, plus more for garnish
6 cloves garlic
2 cans chickpeas, drained and rinsed
1 teaspoon ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
6 tablespoons all purpose flour
¼ cup extra virgin olive oil
2 cans chickpeas, drained and rinsed
1 cup roasted red pepper, jarred
¼ cup tahini
1 clove garlic
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 tablespoons water, as needed
1 persian cucumber, peeled
2 cups greek yogurt
1 ½ teaspoons fresh lemon juice
1 clove garlic
3 tablespoons fresh dill, plus more for topping
4 fresh mint leaves
4 pitas
¼ cup red onion, thinly
¼ cup cherry tomato, halved
½ cup cucumber, sliced

Steps:

Make the falafel: Line a baking sheet with parchment paper.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
Enjoy!

HOMEMADE FALAFEL RECIPE BY TASTY

Homemade Falafel Recipe by Tasty image

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

Ingredients

30 oz cans of chickpeas, drained and rinsed
1 red onion, chopped
¼ cup fresh parsley
4 cloves garlic
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 cup bread crumbs
oil, for frying
pita bread
mixed green
tomato, sliced
¼ cup cucumber, diced
tahini sauce

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

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