Falafel Dipping Sauce Recipes

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FALAFEL YOGURT SAUCE



Falafel Yogurt Sauce image

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

2 cups yogurt or 2 cups sour cream
1/2 cup cucumber, chopped
2 tablespoons onions, thinly chopped
1 teaspoon dried mint
1/2 teaspoon salt
1 garlic clove, crushed

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

FALAFEL IN PITA WITH YOGURT SAUCE



Falafel in Pita with Yogurt Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
Two 14-ounce cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce, chopped tomato, and sliced cucumbers
Yogurt Dipping Sauce, recipe follows
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

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.

FALAFEL WITH TARATOOR SAUCE



Falafel With Taratoor Sauce image

Falafel have got to be the tastiest little fritters ever devised by a cook - and they're good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.

Provided by evelynathens

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 28

500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
tomatoes, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)

Steps:

  • Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
  • Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
  • In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
  • Deep fry in oil at medium high heat until golden brown.
  • Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
  • Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
  • For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
  • Refrigerate until ready to use. This is also a great dip for crudites.

Nutrition Facts : Calories 710.7, Fat 28.7, SaturatedFat 3.8, Sodium 2212.5, Carbohydrate 91.4, Fiber 25.3, Sugar 13.8, Protein 31.1

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.

SEAN'S FALAFEL AND CUCUMBER SAUCE



Sean's Falafel and Cucumber Sauce image

This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!

Provided by Sean

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h

Yield 4

Number Of Ingredients 22

1 (6 ounce) container plain yogurt
½ cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads, cut in half
1 cup chopped tomatoes

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.

Nutrition Facts : Calories 586 calories, Carbohydrate 59.5 g, Cholesterol 50.3 mg, Fat 33.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 1580.1 mg, Sugar 8.1 g

FALAFEL-COATED SHRIMP WITH YOGURT DIPPING SAUCE



Falafel-Coated Shrimp with Yogurt Dipping Sauce image

To help the coating adhere to the shrimp, you will need to coat half the shrimp and then cook them before starting on the remaining shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 6

1 large egg white
3/4 cup dry falafel mix
6 tablespoons olive oil
1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
Coarse salt and ground pepper
Yogurt Dipping Sauce

Steps:

  • In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel.
  • Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with sauce.

Nutrition Facts : Calories 411 g, Fat 23 g, Protein 34 g

FALAFELS WITH YOGURT-DILL SAUCE



Falafels with Yogurt-Dill Sauce image

These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.

Provided by sonia

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 19

1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
¾ cup panko bread crumbs
1 small unpeeled red potato, shredded
¼ cup diced red onion
2 cloves garlic, crushed
1 egg
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup panko bread crumbs
1 cup canola oil for frying
1 cup plain yogurt
⅓ cup finely chopped fresh dill
½ lemon, juiced
½ teaspoon garlic salt
¼ teaspoon ground white pepper

Steps:

  • Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
  • Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
  • Heat canola oil in a large skillet over medium-high heat.
  • Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
  • Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

Nutrition Facts : Calories 329 calories, Carbohydrate 48.5 g, Cholesterol 50.2 mg, Fat 13 g, Fiber 4.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 779.7 mg, Sugar 5.5 g

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d'oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don't sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).

Yield makes about 2 dozen falafels

Number Of Ingredients 19

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 garlic cloves, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce (recipe follows)
1/2 cup tahini (sesame seed paste)
1 tablespoon soy sauce
Juice of 1 lemon
2 garlic cloves, minced
Pinch of kosher salt
(makes 1 cup)

Steps:

  • Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.
  • Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
  • Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
  • Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they'll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don't stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
  • To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
  • Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.

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Place them in the freezer for half an hour before frying. Heat a pot of 2 cups canola oil over medium heat for 5 minutes, then turn the heat to low. Fry the falafel until evenly golden brown, then take them out and place on a rack or paper towel. Serve with mayonnaise or homemade dipping sauce.
From healthyrecipes101.com


THE MOST AMAZING FALAFEL WITH TAHINI DIPPING SAUCE - MY RECIPE …
2018-11-30 For the falafel: 15 oz Can of chickpeas 2 cups Fresh parsley ( chopped ) 2 Lemons 4 Cloves of garlic ( minced ) 1/2 cup Panko breadcrumbs 3 tablespoons Flour 1 tablespoon Cumin 1 teaspoon Baking powder 1 tablespoon Chili powder 1 tablespoon Olive oil 1 tablespoon Grape seed oil Cooking spray For the Tahini Dipping Sauce: 2 tablespoons Tahini paste 1 …
From myrecipemagic.com


QUICK CUCUMBER SAUCE – A COUPLE COOKS
2020-03-27 So use 2 tablespoons finely chopped fresh dill in this recipe! Ways to serve cucumber sauce. The best part: serving this healthy cucumber sauce! There are so many ways to serve it: as a sandwich spread, or as a dip. Here are our top ways to use it: Falafel. Use with authentic falafel as a dip, or on a falafel sandwich with our easy flatbread ...
From acouplecooks.com


FALAFELS & YOGURT DIPPING SAUCE - YOUTUBE
Falafels & Yogurt Dipping SauceFalafel Ingredients 1 can chickpeas (rinsed & drained)1/2 cup onion1/4 cup fresh cilantro (chopped)1/2 lime (zest & juice)1 ga...
From youtube.com


FALAFEL BALLS WITH YOGHURT DIP RECIPE – KAYLA ITSINES
2016-09-26 Meanwhile, place the yoghurt, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Cover and place in the refrigerator until ready to use. 3. Heat the oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side or until cooked through and golden in colour.
From kaylaitsines.com


FALAFEL SALADS - THERESCIPES.INFO
One takes in Brie, cranberries, apple and bacon; another is a deconstructed falafel with hummus and tzatziki. All specials include soup, salad bar and stuffed baked potato or ... sweet potato mini sampler, falafel bowl, farmers' frittata, eggs Benedict and more. Prices vary. 610-365-2026.
From therecipes.info


BEST FALAFEL WITH CHIPOTLE TAHINI DIP RECIPES | FOOD NETWORK CANADA
2016-01-19 Directions. Step 1. In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce and salt and pepper to taste and process until smooth. If it is too thick, add some water a couple tablespoons at a time until it is the consistency of heavy cream. Scrape into a bowl, cover and refrigerate until ready ...
From foodnetwork.ca


EASY FALAFEL PATTIES WITH CUCUMBER YOGURT DIPPING SAUCE
Preheat the oven to 375° F. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and. pepper. Pulse until a thick, paste-like. consistency is formed. Remove the mixture from the food processor. and place in a mixing bowl. Slowly add the flour,
From servings.org


BEST AUTHENTIC FALAFEL RECIPE AND INGREDIENTS - THE RECIPE CRITIC
2020-02-20 Instructions. In a food processor combine the garbanzo beans, parsley, cilantro, onion, garlic, cumin, salt, pepper, jalapeño and baking soda. Pulse until smooth about 1 minute. Add the mixture to a medium size bowl and stir in the flour. Scoop out about 2 tablespoons and shape into small patties.
From therecipecritic.com


SAUCES FOR FALAFEL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


EASY AND CREAMY SHAWARMA SAUCE (TARATOR) - PLANT BASED FOLK
2019-12-24 Step 1 - In a bowl, whisk lemon, tahini and salt until well blended. Step 2 - Add in water, 1 tablespoon at a time, until shawarma sauce reaches a nice consistency. (you can add more if you require) Step 1, add all base ingredients into a bowl. Whisk all together until combined. With added garlic.
From plantbasedfolk.com


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