Falafel Ii Recipes

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FALAFEL

These fried vegetarian patties can be served in salads or pita sandwiches.

Provided by Martha Stewart

Number Of Ingredients 15



Falafel image

Steps:

  • Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
  • Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
  • Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
  • Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
  • Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.

1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
2 garlic cloves, smashed
1 small yellow onion, cut into 1-inch pieces
1/4 cup chopped parsley
2 tablespoons chopped mint
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
1/4 teaspoon baking soda
3/4 teaspoon salt
Juice of 1 lemon
1 egg, lightly beaten
3 tablespoons sesame seeds, toasted
1/2 cup safflower or canola oil
For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

FALAFEL

Make and share this Falafel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 22



Falafel image

Steps:

  • To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
  • To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
  • Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
  • Lightly oil hands and form mixture into 4 burger shaped patties.
  • Spray each patty lightly with cooking spray.
  • Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
  • Fry patties for about 4 minutes on each side or until golden brown and crisp.
  • Transfer cooked patties to a paper-towel lined plate.
  • Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
  • Serve with Herbed Cucumber Yogurt.

Nutrition Facts : Calories 464.2, Fat 10.6, SaturatedFat 2, Cholesterol 3.7, Sodium 1177.3, Carbohydrate 76.3, Fiber 7.8, Sugar 7.2, Protein 16.8

4 scallions, cut into 1 inch pieces
2 cloves garlic, halved
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped of fresh mint
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup plain dried breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon Tabasco sauce
vegetable oil cooking spray
2 tablespoons olive oil
4 pita pockets, warmed
shredded lettuce
chopped tomato
sliced onion
1 cup plain low-fat yogurt
1 clove garlic, minced
2 tablespoons fresh lemon juice
1 kirby cucumber, seeded and chopped
sea salt
pepper

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