Falafels With Hummus Tabbouleh Recipes

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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

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

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.

FALAFEL WITH HUMMUS AND TABBOULEH



Falafel With Hummus and Tabbouleh image

Make and share this Falafel With Hummus and Tabbouleh recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 48m

Yield 4 serving(s)

Number Of Ingredients 19

1 (15 ounce) can garbanzo beans, drained
3 green onions
3 garlic cloves, peeled
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/2 lemon, juice of
2 teaspoons ground cumin
1 teaspoon baking powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper
4 pita bread rounds
1/2 cup prepared hummus, divided
1/4 cup prepared tabbouleh, divided
1/4 cup shredded lettuce, divided (optional)
1/4 cup pitted kalamata olive, divided
1 teaspoon hot red pepper sauce
thinly sliced tomatoes (optional)
thinly sliced cucumber (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Combine beans, green onions, garlic, parsley, cilantro, lemon juice, cumin, baking powder, red pepper flakes, salt and pepper to taste in a food processor; pulse until mixture is coarsely chopped and beginning to come together.
  • Form mixture into 8 golf ball-sized rounds. Place on a greased baking sheet; press to slightly flatten. Bake until crispy and light gold, about 18 minutes. Place baking sheet on a wire rack.
  • While falafel bakes, heat a dry skillet over medium-high heat. Warm pita bread in batches, about 1 minute per side. Transfer to paper towels.
  • Spread each round of pita with 2 tablespoons hummus; top with two falafel rounds. Top with 1 tablespoon tabbouleh and 1 tablespoon lettuce. Top with 1 tablespoon kalamata olives, a dash of hot sauce, tomatoes and cucumbers. Fold like a taco to eat.

Nutrition Facts : Calories 367.4, Fat 6.1, SaturatedFat 0.8, Sodium 1213.8, Carbohydrate 65.5, Fiber 8.8, Sugar 1.3, Protein 13.9

FALAFEL WITH TABBOULEH AND TAHINI SAUCE



Falafel with Tabbouleh and Tahini Sauce image

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

1 pound dried chickpeas, soaked in water overnight, drained and rinsed
1 cup cilantro leaves, chopped
1 cup flat-leaf parsley leaves, chopped
2 tablespoons chickpea flour, plus more for dusting
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon baking soda
1/2 yellow onion, diced
2 cloves garlic
1 tablespoon sesame seeds
1 teaspoon baking powder
Pinch cayenne pepper
Canola oil, for frying
1 cup extra-virgin olive oil
1 cup bulgur wheat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cups boiling water
1 clove garlic, smashed into a paste
1 lemon, zested and juice
1/2 English cucumber, peeled, seeds removed and diced
1 Roma tomato, seeded and diced
1/2 red onion, minced
3 scallions, greens thinly sliced and whites removed
1 cup flat-leaf parsley leaves, chopped
2 sprigs mint, leaves removed and chopped
Kosher salt
1/4 cup tahini
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
Kosher salt
4 cups sliced romaine lettuce, for serving
Pita bread, lightly toasted, for serving

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.

BACON FALAFEL BITES WITH HUMMUS



Bacon Falafel Bites with Hummus image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 24 bites

Number Of Ingredients 13

One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons tahini
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
6 slices bacon
One 10-ounce package falafel mix, such as Casbah
Canola oil, for frying
3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total)
3 Roma tomatoes, thinly sliced
1 English cucumber, halved lengthwise and thinly sliced
Aleppo pepper, for garnish

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 AND HUMMUS IN A BLENDER RECIPE BY TASTY



Falafel And Hummus In A Blender Recipe by Tasty image

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

6 cups vegetable oil, for frying
1 small shallot, halved
¼ cup fresh parsley leaf, plus more for garnish
6 cloves garlic
2 cans chickpeas, drained and rinsed
1 teaspoon ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
6 tablespoons all purpose flour
¼ cup extra virgin olive oil
2 cans chickpeas, drained and rinsed
1 cup roasted red pepper, jarred
¼ cup tahini
1 clove garlic
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 tablespoons water, as needed
1 persian cucumber, peeled
2 cups greek yogurt
1 ½ teaspoons fresh lemon juice
1 clove garlic
3 tablespoons fresh dill, plus more for topping
4 fresh mint leaves
4 pitas
¼ cup red onion, thinly
¼ cup cherry tomato, halved
½ cup cucumber, sliced

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!

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FALAFEL BOWL WITH “TABBOULEH” RICE - COOKING WITH COCKTAIL RINGS
2016-10-12 Cook the rice. For the “tabbouleh” rice. Bring the rice and 1¾ cups water to a boil in a medium saucepan over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender. Make the “tabbouleh” rice. Let cool then fluff the rice with a fork.
From cookingwithcocktailrings.com
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SWEET POTATO FALAFELS WITH TABBOULEH - GEE SO SIMPLE
2020-01-12 The Dish. Sweet Potato Falafels With Tabbouleh. The Recipe. Step 1. Pre heat oven to fan 200 degrees C. Step 2. Peel the sweet potato and chop into bit sized chunks, drizzle with olive oil, salt and pepper and add to baking tray with the garlic cloves still in their skin. Roast for 20 mins until tender and starting to char.
From geesosimple.com
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FALAFEL PLATE (WITH HUMMUS AND TAHINI) - THE FAST RECIPE FOOD BLOG
2022-02-05 Bread: Heat the bread in a large pan on medium heat or in the preheated oven on a baking sheet lined with parchment paper. Depending on how thick the bread is, this will take 5 to 10 minutes at 350 degrees Fahrenheit (180 degrees Celsius). Cut into wedges. Arrange all the ingredients around the dip bowls on the plate.
From thefastrecipe.com
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FALAFEL BOWL WITH “TABBOULEH” RICE | RECIPE | GREEK RECIPES ...
Sep 27, 2016 - Crispy falafel are served over tabbouleh-inspired rice filled with hummus and a spiced yogurt sauce for a complete "healthy-ish" meal.
From pinterest.com
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FALAFEL AND HUMMUS BUDDHA BOWL RECIPE - FOOD NEWS
Add the veggies together with the falafel on the oven plate and put in the middle of the oven for about 15 minutes. Meanwhile cut the lettuce and avocado, and chop the almonds small.
From foodnewsnews.com
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Top Asked Questions

How to make hummus and tabbouleh at home?
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.
How to make falafel with tahini sauce?
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.
What is the best way to make falafel?
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.
What goes well with tabbouleh?
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).

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