FALAFEL SAUCE RECIPES

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BEST HOMEMADE FALAFEL RECIPE WITH YOGURT SAUCE RECIPE ...



Best Homemade Falafel Recipe with Yogurt Sauce Recipe ... image

Provided by Guy Fieri

Categories     main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 23

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
Two 14-ounce cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce, chopped tomato, and sliced cucumbers
Yogurt Dipping Sauce, recipe follows
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Steps:

  • In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
  • In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
  • Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
  • Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
  • In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
  • Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
  • Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

FALAFEL RECIPE | MELISSA D'ARABIAN | FOOD NETWORK



Falafel Recipe | Melissa d'Arabian | Food Network image

Provided by Melissa d'Arabian : Food Network

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings (3 patties per serving)

Number Of Ingredients 25

2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1 1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying
Lettuce, for garnish
Chopped salted tomatoes, for garnish
Grated cucumber, for garnish
White Bean Yogurt Sauce, recipe follows
3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Steps:

  • In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
  • Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
  • Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
  • Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
  • Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

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Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 602 calories per serving
  • Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat START COOKING 1. Drain the beans and chickpeas and put them into the processor. 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed. 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick. 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp. 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred. 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish. 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese. 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander. 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.
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Reviews 4.7
Total Time 40 minutes
Calories 470 per serving
  • Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.
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Calories 300.9 calories per serving
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You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our easy chickpea stew recipe and easy hummus recipe for more ways to shuzsh up that tin!
From bbc.co.uk
Reviews 4.2
Cuisine Turkish and Middle Eastern
  • When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside.
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See details


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