FALAFEL TABBOULEH WITH LEMON YOGHURT RECIPE
Falafel Tabbouleh with Lemon Yoghurt is a delicious appetizer recipe of the Mediterranean cuisine and can be made easily at home. This dish is made using chickpeas, parsley and yoghurt. It is an ideal dish to serve as a snack on occasions like a kitty party, potluck, and even game night. Even a look at this amazing appetizer will make your mouth water. So, don't wait much and try this easy recipe at home, and let us know in the comment box your feedback.
Provided by TNN
Categories Snack
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Soak the chickpeas in plenty of water overnight. Drain the chickpeas and boil with water and a little salt till tender, for about 50 minutes to an hour. (Note: pressure cook for 20 minutes to save time!) Drain and allow to cool for 15 minutes.
- Combine chickpeas, garlic, coriander, cumin, salt and pepper to taste and mash well together to get a thick paste. Form the mixture into small balls about the size of a ping pong ball.
- Now, heat oil in a pan or a kadhai. There should be at least 2 oil in the pan. When the oil is hot enough, shallow fry the balls in hot oil till golden brown in colour.
- Boil the water in a kettle. Tip the couscous into a large bowl, pour over 1 1/2 cup of boiling water. Mix well and cover the bowl with lid. Then, leave to stand for 5 minutes until all of the water is absorbed.
- Fluff up the couscous with a fork, then stir through the lemon zest, lemon juice, olive oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip onto a large platter.
- Mix the remaining lemon juice and parsley into the yoghurt, then spoon into a small bowl. Scatter the hot falafel over the couscous salad, then serve the yoghurt sauce alongside.
Nutrition Facts : ServingSize 1 bowl, Calories 582 cal
FALAFEL WITH TABBOULEH AND TAHINI SAUCE
This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.
Provided by Anne Burrell
Categories main-dish
Time 50m
Yield 4 servings (12 falafel)
Number Of Ingredients 33
Steps:
- For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
- Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
- Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
- For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
- Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
- For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
- To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.
FALAFEL TABBOULEH WITH LEMON YOGURT
A platter salad that's perfect for the whole family to share
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the falafels according to pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 325ml boiling water, cover, then leave to stand for 5 mins until all of the water is absorbed.
- Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1½ lemons, olive oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip onto a large platter.
- Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafel over the couscous salad, then serve the yogurt sauce alongside.
Nutrition Facts : Calories 478 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1.36 milligram of sodium
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