Falafel Salad With Hummus Dressing Recipes

DECONSTRUCTED FALAFEL SALAD

Deconstructed Falafel Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
One 19-ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/2 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tahini paste
2 small cloves garlic, minced (about 1 1/2 teaspoons)
4 cups chopped romaine lettuce (about 1 head)
1 large tomato, diced
1 medium cucumber, seeded and diced
1 tablespoon toasted white sesame seeds
Hot sauce, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes.
Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside.
While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve.
Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.)
To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.

Nutrition Facts : Calories 370 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 861 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 16 grams, Sugar 11 grams

FALAFELS WITH HUMMUS & TABBOULEH

Falafels with hummus & tabbouleh image

Make your own chickpea and butter bean fritters and serve with a herby couscous salad - the recipe makes enough for two meals

Provided by Jennifer Irvine

Categories Main course

Time 30m

Number Of Ingredients 25

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
400g can chickpeas , drained
400g can butter beans , drained
juice ½ lemon
small pack coriander , including stalks
¼ red chilli , deseeded, and chopped
1 garlic clove , crushed
1 egg yolk , beaten
small pack parsley
4 tbsp wholemeal flour
400g can chickpeas , drained
1 tbsp tahini paste
pinch of ground cumin
1 tbsp extra virgin olive oil
juice ½ lemon
50g barley couscous
1 tbsp extra virgin olive oil
juice 1 lemon
small pack parsley , finely chopped
small pack mint , finely chopped
small pack coriander , finely chopped
2 spring onions , white parts only, finely sliced
½ cucumber , deseeded and cut into small pieces
3 tomatoes , quartered, deseeded and cut into small pieces

Steps:

Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.

Nutrition Facts : Calories 509 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium

FALAFEL WITH HUMMUS

Falafel with Hummus image

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

Provided by Bon Appétit Test Kitchen

Time 55m

Yield Makes 6 servings (3 patties each)

Number Of Ingredients 10

Ingredients

1 15-ounce can garbanzo beans (chickpeas), drained
1/4 cup chopped onion
3 tablespoons all purpose flour plus more for dredging
2 1/2 teaspoons salt-free garlic pepper spice blend
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (packed) chopped fresh Italian parsley
Vegetable oil (for frying)
Purchased hummus

Steps:

Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.

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