FALAFEL WITH HUMMUS RECIPE
Prepare Falafel with Hummus Recipe from organic ingredients by Organic Tattva
Provided by Organic Tattva
Categories Homemade Recipe
Number Of Ingredients 15
Steps:
- Falafel Recipe - Except besan, grind all the ingredients together in a mixer. Add besan to the grounded mixture. Make balls out of this mixture and deep fry. Keep the falafel balls aside. Hummus Recipe - Grind all the ingredients to make a smooth paste. If needed, add some water to dilute this paste. Pour it in a serving bowl and add olive oil. Serve with Falafels.
HUMMUS & FALAFEL SANDWICH
These easy hummus falafels use just 5 ingredients....premade hummus, canned white beans, flour, cilantro and bread crumbs. Super easy and fast!
Provided by Dani Meyer
Categories *Easy Entertaining Dishes
Time 35m
Number Of Ingredients 14
Steps:
- 1. Slice buns and spread each one with a generous layer of hummus. Place on a baking sheet and set aside.2. Add remaining hummus to a food processor along with drained beans, flour, and cilantro. Pulse until combined.3. The texture should be paste-like and hold together into a shape to be breaded. Depending on the moisture content of your beans you may need to increase flour to reach this consistency.4. Place large balls of mixture into breadcrumbs and press down to form flattened balls or full-size patties for sandwiches.5. Heat olive oil over medium heat until sizzling. Add falafels to olive oil and cook until browned on both sides and heated through (about 4 minutes per side).6. Toast buns with hummus on them in oven or toaster oven until warm.7. Assemble sandwiches with falafels, cilantro leaves, tomatoes, cucumbers, and arugula.
Nutrition Facts : ServingSize 1 g, Calories 404 kcal, Carbohydrate 67 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 693 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 6 g
FALAFEL WITH HUMMUS
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
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.
BACON FALAFEL BITES WITH HUMMUS
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F.
- Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.
- Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.
- Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.
- Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.
- To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.
FALAFEL-CRUSTED CHICKEN WITH HUMMUS SLAW
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
- Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
- Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.
FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY
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
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!
FALAFELS WITH HUMMUS & TABBOULEH
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
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
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FALAFEL WITH HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (7)Total Time 55 minsServings 6
- Pulse garbanzo beans, onion, 3 Tbsp. flour, garlic pepper spice blend, cumin, baking powder, and salt in a food 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 a heavy large skillet to reach depth of ½". Heat oil to 375°. 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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