Falafel With Tahini And Cilantro Sauces Recipes

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FALAFEL WITH TAHINI AND CILANTRO SAUCES



Falafel With Tahini and Cilantro Sauces image

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

2 cups cooked drained chickpeas
3/4 cup finely chopped onion
2 tablespoons parsley
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon baking powder
7 tablespoons flour
4 cups vegetable oil
1/3 cup tahini
1/2 cup water
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1 pinch cayenne
1/4 cup chopped cilantro
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon red pepper flakes
1/2 cup peanut oil
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch sugar
warm pita bread
shredded lettuce
diced tomato

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 WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen falafels

Number Of Ingredients 14

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 cloves garlic, 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 coarse salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce
Quick Pickled Vegetables

Steps:

  • Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
  • Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
  • Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
  • Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.

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.

FALAFEL SANDWICH WITH SPICY TAHINI SAUCE



Falafel Sandwich with Spicy Tahini Sauce image

Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 19

1 can (15 1/2 ounces) chickpeas, drained and rinsed
2 cloves garlic, peeled and roughly chopped
1/4 cup coarsely chopped red onion, plus 1 small red onion sliced 1/8 inch thick
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds, toasted
1/2 cup vegetable oil
3 pitas, cut in half
1 small head lettuce (such as Bibb or Boston)
2 medium tomatoes, sliced
1 recipe Spicy Tahini Sauce

Steps:

  • Place half the chickpeas in the bowl of a food processor; pulse until chopped. Set aside in a bowl. Place remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini in food processor; process until a coarse paste is formed, about 30 seconds. Add to bowl of chopped chickpeas; add egg, flour, and sesame seeds. Stir until combined. Shape into 12 two-inch patties.
  • Heat oil in a large skillet set over medium heat. Add patties; cook until golden brown, 3 to 4 minutes per side. Remove from oil; place on a paper-towel-lined tray.
  • Fill pitas with lettuce, tomato, onion, and falafel. Drizzle with tahini sauce; serve.

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