FALAFEL PITA SANDWICH
Steps:
- Gather the ingredients.
- Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
- Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.
Nutrition Facts : Calories 434 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, Sodium 461 mg, Sugar 4 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
FALAFEL IN PITA WITH YOGURT SAUCE
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 CILANTRO YOGURT IN PITA BREAD
Steps:
- Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.
- Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.
FALAFEL WITH TAHINI AND CILANTRO SAUCES
This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite.
Provided by Diana Adcock
Categories Sauces
Time 41m
Yield 8 serving(s)
Number Of Ingredients 32
Steps:
- In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
- Stir in the baking powder and flour mixing well.
- Cover and place in the fridge for 30 minutes.
- (this is included in prep time).
- In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
- Set aside.
- In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
- Puree to smooth and pour into a squirt bottle if you have another one.
- Set aside.
- Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
- Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
- Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
- Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
- Fry 2 minutes, flip and fry for 2 minutes more.
- You want the falafel nice and golden brown.
- Repeat with remaining falafels.
- Drain on a rack with paper towels or newspaper underneath.
- Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
- Squirt in some tahini sauce and cilantro sauce.
- Serve.
FALAFEL SANDWICHES WITH YOGURT SAUCE
These gyro-style sandwiches, made with Progresso® chick peas and served in pita breads, bring Middle Eastern flavor to mealtime.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- In 1-quart saucepan, heat 3/4 cup water to boiling. Stir in bulgur; remove from heat. Cover; let stand 30 minutes or until tender. Drain; set aside.
- Meanwhile, in food processor, place chick peas, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic. Cover; process, using quick on-and-off pulses 10 times or until well blended and coarsely chopped (mixture will be wet). Spoon mixture into large bowl.
- Stir bulgur into bean mixture. Divide mixture into 8 equal portions, about 1/4 cup each; shape each portion into 1/4-inch-thick oval-shaped patty.
- In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown. Transfer patties to platter; cover to keep warm. Repeat with remaining 1 tablespoon oil and 4 patties.
- Meanwhile, in small bowl, mix sauce ingredients.
- To serve, spread 2 tablespoons sauce in each pita pocket. Fill each with cucumber, tomato and falafel patty.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 370 mg, Sugar 3 g, TransFat 0 g
FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS
I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.
Provided by Joanne
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- For the Falafel:.
- In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
- Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
- Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
- Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
- When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
- Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
- For the yogurt tahini sauce:.
- Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
- For the couscous:.
- Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
- In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
- Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.
Nutrition Facts : Calories 863.9, Fat 26.6, SaturatedFat 3.9, Cholesterol 46.6, Sodium 1561.1, Carbohydrate 131.4, Fiber 16.8, Sugar 3.3, Protein 27.5
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