SEAN'S FALAFEL AND CUCUMBER SAUCE
This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!
Provided by Sean
Categories Main Dish Recipes Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
- In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Nutrition Facts : Calories 586 calories, Carbohydrate 59.5 g, Cholesterol 50.3 mg, Fat 33.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 1580.1 mg, Sugar 8.1 g
HOW TO MAKE FALAFEL
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
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
MEDITERRANEAN FAUX LAFEL WITH CUCUMBER DILL SAUCE
Make and share this Mediterranean Faux Lafel With Cucumber Dill Sauce recipe from Food.com.
Provided by Edible Events NY
Categories < 60 Mins
Time 55m
Yield 18-20 Faux Lafel, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees F.
- Prepare quinoa according to package directions. We used 'Bob's Red Mill, Organic Whole Grain Quinoa.
- While quinoa is cooking, prepare sauce. In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest and lemon juice. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator.
- When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1T), parsley, onion, lemon juice and zest and panko. Season with salt and pepper to taste.
- Make a small well in the middle of the mixture and crack one egg. Wet your hands and mix the first egg into quinoa mixture. Repeat with a second egg. The mixture should be slightly tacky and able to be formed into a ball. Using a ¾ oz ice cream scoop, scoop mixture into hands to shape into a ball. (Note: Do not roll like meatballs- gently pack using your palm as a "cup"). Place on sheet pan that has been sprayed with coconut oil. When all balls have been formed, spray the tops with coconut oil.
- Bake for 18-20 minute The outside should be crispy with a little give when you touch it. Remove from the oven and let stand for 2-3 minutes before serving.
- Remove sauce from refrigerator and mix with a spoon.
- To serve: plate three faux-lafel and top with a small dollop of sauce. In between each faux-lafel place a spinach leaf (facing the opposite way), finish with a few small fronds of dill for garnish and red pepper for the plate.
Nutrition Facts : Calories 277.8, Fat 9.4, SaturatedFat 4.6, Cholesterol 84.2, Sodium 513.2, Carbohydrate 36.4, Fiber 3.8, Sugar 5.5, Protein 12.5
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