BAKED FALAFEL AND TZATZIKI SAUCE RECIPE BY TASTY
Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, toasted sesame seed, salt, pepper, olive oil, cucumber, greek yogurt, fresh mint, garlic, olive oil, lemon juice
Provided by Gwenaelle Le Cochennec
Categories Snacks
Yield 16 falafels
Number Of Ingredients 21
Steps:
- Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
- Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
- Preheat oven to 350°F (180 °C).
- Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
- Use your hands to form falafel the size of a ping pong ball.
- Place them on a parchment paper-lined baking sheet.
- Brush the falafel with olive oil.
- Bake for about 25-30 minutes.
- To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
- Use a box grater to grate the cucumber into a bowl.
- Salt the grated cucumber and let sit for 5 minutes.
- Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
- Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.
- Serve the falafel with the tzatziki.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 5 grams
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
FALAFEL SLIDERS RECIPE BY TASTY
Here's what you need: chickpeas, red onion, fresh parsley, all-purpose flour, garlic, lemon juice, cumin, coriander, salt, pepper, olive oil, chickpeas, avocados, olive oil, garlic, lemon juice, salt, pepper, tahini, water, garlic, lemon juice, salt, slider buns, tomato
Provided by Rachel Gaewski
Categories Appetizers
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 425°F (220°C).
- Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
- Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
- Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
- Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
- For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
- For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
- Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
- When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
- Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
- Cover with top half of slider buns and cut into 12 sliders.
- Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams
FALAFEL SLIDERS RECIPE BY TASTY
Here's what you need: chickpeas, red onion, fresh parsley, all-purpose flour, garlic, lemon juice, cumin, coriander, salt, pepper, olive oil, chickpeas, avocados, olive oil, garlic, lemon juice, salt, pepper, tahini, water, garlic, lemon juice, salt, slider buns, tomato
Provided by Rachel Gaewski
Categories Appetizers
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 425°F (220°C).
- Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
- Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
- Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
- Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
- For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
- For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
- Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
- When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
- Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
- Cover with top half of slider buns and cut into 12 sliders.
- Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams
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Servings 4Calories 379 per servingTotal Time 8 hrs 40 mins
- To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temperature 8 hours or overnight. Drain.
- Combine chickpeas, onion, and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 (1/2-inch-thick) patties (about 1/3 cup per patty).
- Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2 to 3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450°F for 10 minutes. Reserve 8 falafel patties for Falafel Pizza and Falafel, Feta, and Tomato Salad.
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