Homemade Falafel With Tahini Sauce Recipes

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FALAFEL PITA SANDWICH WITH TAHINI SAUCE



Falafel Pita Sandwich with Tahini Sauce image

Falafel has such a prominent taste, but the tahini and freshness of the vegetables really complement it nicely.

Provided by cpchef

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 6

Number Of Ingredients 13

12 frozen falafel
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
2 cloves garlic, minced
¼ teaspoon ground paprika
6 whole wheat pitas
1 head lettuce, shredded
1 tomato, cut into thin wedges
½ cucumber, peeled and sliced
1 low-sodium dill pickle, sliced
¼ small red onion, thinly sliced
3 teaspoons harissa, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
  • Bake in the preheated oven until heated through, 8 to 10 minutes.
  • While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
  • Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.4 g, Fat 12.7 g, Fiber 11 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 576.4 mg, Sugar 4.2 g

EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE



Easy Baked Falafel Recipe with Tahini Sauce image

Get ready for this Easy Baked Falafel Recipe with Tahini Sauce. It's a vegan-friendly Mediterranean-inspired dish that's filled with flavor and made complete with a delicious lemon juice tang.

Provided by Erin Morrissey

Categories     dinner

Time 35m

Number Of Ingredients 16

1 15 oz can chickpeas, drained, rinsed, and dried.
1/4 of a large red onion
1/2 cup fresh cilantro
1 cup fresh parsley
3 cloves garlic
2 tsp lemon juice
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 cup oat flour
1/4 cup tahini
Juice of one lemon
1 small garlic clove, pressed.
1/2 tsp salt
1/4 tsp pepper
2-5 tbsp cold water (depends how thin you want your sauce)

Steps:

  • Preheat the oven to 400F and grease a dark baking sheet with olive or avocado oil.
  • In a food processor, pulse onion, cilantro, parsley, and garlic until roughly chopped. About three pulses.
  • Add in chickpeas, lemon, cumin, salt, and pepper. Pulse five times for about 1 full second, scraping down the side after three pulses. You do not want your mixture to turn into mush and want to have some small pieces of chickpeas throughout, however you do want it able to stick together, just not mush!
  • Take out the blade and stir in the oat flour.
  • Form into patties almost like making hamburgers, and place on greased baking sheet.
  • Bake for 13 minutes, then flip, and bake another 13 minutes.
  • While falafel is baking, make tahini sauce by combining all ingredients together in a bowl. Add as much water as needed for desired consistency.
  • Serve! Store in fridge for up to 5 days or freezer for 3 months.

Nutrition Facts : Calories 77 calories, Sugar 0.3 g, Sodium 400.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 2.3 g, Protein 3.3 g, Cholesterol 0 mg

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 WITH TAHINI SAUCE



Falafel With Tahini Sauce image

Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.

Provided by zeldaz51

Categories     Beans

Time 45m

Yield 16 pieces, 4-6 serving(s)

Number Of Ingredients 23

1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 teaspoon fenugreek seeds (optional, but better with it)
1/4 teaspoon red chili pepper flakes
2 cups cooked chickpeas (I cook mine in the pressure cooker, but canned would be fine)
1/2 cup chopped white onion
3 medium garlic cloves
2 tablespoons white sesame seeds
1/4 cup matzo meal
1/4 cup chopped flat leaf parsley
1 teaspoon baking powder
1 egg
2 teaspoons salt (use less if the chickpeas are salted)
fresh ground black pepper
1 quart oil (for frying, we use a mix of canola and peanut oils)
1/4 cup tahini (sesame seed paste)
1 garlic clove
1/2 teaspoon cumin seed, toasted and ground
1/4 teaspoon fennel seed, toasted and ground
1/2 teaspoon salt
juice of half a small lemon (prefrably Meyer)
1/4 teaspoon red chili powder (we prefer ancho) or 1/4 teaspoon cayenne (we prefer ancho)
2 -4 tablespoons water

Steps:

  • Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
  • Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
  • Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
  • Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
  • Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
  • Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.

Nutrition Facts : Calories 2246.8, Fat 230.5, SaturatedFat 30.1, Cholesterol 46.5, Sodium 1944.3, Carbohydrate 42.2, Fiber 8.3, Sugar 1, Protein 12.5

HOW TO MAKE FALAFEL



How to Make Falafel image

Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)

Provided by Suzy Karadsheh

Categories     Entree

Time 50m

Number Of Ingredients 21

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

Steps:

  • (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
  • Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
  • Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
  • Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  • Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
  • Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
  • Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  • Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield about 2 1/2 dozen

Number Of Ingredients 19

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours (See Cook's Note)
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional
1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Steps:

  • Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
  • Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
  • Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
  • Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

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  • /4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. In a strainer, letting them drain and pat dry with a towel for extra dryness, Because wet chickpeas will be more difficult to fry.
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2021-01-21 In a bowl combine all the ingredients for the garlic tahini sauce. Whisk together until combined. Taste and adjust seasoning if needed. Heat oil in a large saucepan to 180deg c. Ball the falafel mixture into even bite sized pieces. Add to the oil and fry until dark golden brown. Drain on paper towel and season with salt straight out the fryer.
From farmtofork.com.au


FALAFEL WITH PARMESAN ZUCCHINI BITES AND TAHINI SAUCE
Step 5. While the zucchini and falafel cook, prepare the tahini sauce. In a small bowl, add the tahini, lemon juice, garlic, parsley, salt, and pepper. Whisk until combined. If necessary, add water, 1 tablespoon at a time, until you achieve a drizzly consistency. Step 6. When cooking is …
From ninjatestkitchen.com


HOMEMADE FALAFEL WITH TAHINI SAUCE - DELICIOUS KRAFT RECIPES
2019-03-25 HOMEMADE FALAFEL WITH TAHINI SAUCE Discovering the recipe most of the mountains of observe cards and textbooks became the only signal I needed to in the end get serious approximately my falafel restoration. INGREDIENTS FOR THE FALAFEL: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup …
From deliciouskraftrecipes.com


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