FALAFEL
Provided by Melissa d'Arabian : Food Network
Time 1h10m
Yield 4 servings (3 patties per serving)
Number Of Ingredients 25
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.
DECONSTRUCTED FALAFEL SALAD
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes.
- Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside.
- While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve.
- Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.)
- To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.
Nutrition Facts : Calories 370 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 861 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 16 grams, Sugar 11 grams
DECONSTRUCTED FALAFEL SALAD
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Provided by Hetty McKinnon
Categories Dinner Salad Kale Chickpea Vegetarian Vegan Sesame Cucumber Parsley Mint Cumin Lemon Juice Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425°F (220°C).
- For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35-40 minutes, until the chickpeas are crispy. Set aside.
- Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2-3 minutes until wilted.
- To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini 'seizes' and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
- Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.
COUSCOUS & FALAFEL SALAD WITH MINTY YOGURT
This no-cook, mezze-style platter can be whipped up in no time using supermarket or deli ingredients
Provided by Lucy Netherton
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Put the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 5 mins to swell. Drain the olives and feta, reserving some of the oil. Stir most of the harissa into the couscous with the reserved oil, then season.
- Tip the couscous onto a platter and scatter over the falafel. Pile the peppers, olives and feta to one side. Mix the yogurt and most of the mint with some seasoning in a small bowl, ripple through the rest of the harissa, and scatter over the remaining mint. Serve with the couscous & falafel salad.
Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 2.9 milligram of sodium
VEGAN FALAFEL SALAD
I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome.
Provided by tendollarwine
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
- Put everything but the water into the food processor and blend until smooth.
- Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
- Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
- Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
Nutrition Facts : Calories 285.8, Fat 25.5, SaturatedFat 3.6, Sodium 352, Carbohydrate 12.4, Fiber 4.3, Sugar 0.5, Protein 6.7
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