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Baked Falafel Recipe

Recipe: Baked Falafel

Ingredients

  • Substances
  • 1/4 glass chopped red onion
  • A single (16 ounce) could garbanzo beans, rinsed and also drained
  • 1/4 glass marauded fresh new parsley
  • Three or more cloves garlic cloves, chopped
  • A single teaspoon soil cumin
  • 1/4 tsp floor cilantro
  • 1/4 teaspoon sodium
  • 1/4 teaspoon preparing soft drink
  • A single tbsp all-purpose flour
  • One particular egg cell, defeated
  • Only two teaspoons essential olive oil

Instructions

  1. Wrap red onion within mozerella cloth as well as squash out there the maximum amount of dampness as possible. Schedule. Place garbanzo espresso beans, parsley, garlic, cumin, coriander, sodium, along with cooking soda pop inside a mixer. Course of action prior to the blend will be coarsely pureed. Combination garbanzo coffee bean mixture and also onion with each other in a dish. Blend within the flour and also ovum. Shape combination straight into a number of large patties and also permit stand for Fifteen minutes.
  2. Preheat a great cooker in order to 300 degrees Y (190 diplomas Chemical).
  3. Warmth essential olive oil in the big, oven-safe frying pan more than medium-high high temperature. Squeeze patties inside the griddle; prepare food until finally glowing brownish, concerning Several minutes about either side.
  4. Move skillet towards the preheated oven as well as cook till warmed by means of, regarding 10 mins.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 55

Falafel Recipe

Ingredients:

  • Falafel
    Falafel

    2 cups water

  • 1 mug dried white fava or even garbanzo beans
  • One and a half egg
  • 1 little red onion, finely chopped
  • Three tablespoons chopped fresh parsley
  • Two tbsps Gold Medal® all-purpose flour
  • 2 teaspoons finely chopped garlic cloves
  • 1 teaspoon salt
  • 1 tsp ground coriander
  • 3/4 teaspoon ground cumin
  • 1/4 tsp baking powder
  • 1/4 teaspoon ground ground red pepper (cayenne)
  • Vegetable oil

How to make Falafel

  • Heat 2 cups water and also the beans to boiling within 2-quart soup pot. Steam Two minutes; remove through heat. Cover as well as let remain 1 hour.
  • Add enough water to pay for beans if necessary. Heat in order to boiling; decrease heat. Cover as well as simmer 1 to 1/2 hrs or until tender. Drain, arranging liquid.
  • Mash beans with fork; add 2 to 3 tbsps reserved fluid if necessary. (Do not blend beans in mixer or food processor.) Mix in leftover elements execept oil. (Combination ought to be thick.) Include and allow stand 1 hour.
  • Pinch off 1-inch items; shape into rounds as well as flatten. Allow stand Half an hour.
  • Heat oil (2 inches) in 3-quart saucepan in order to 375°F. Fry 4 or 5 models at a time within oil Two to three minutes, turning once, till gold brown. Remove with slotted tea spoon; deplete on paper bath towels.
  • Falafel is ready to serve.

Prep Time: 15 minutes
Total Time: 3 hours
Servings: 4 servings

Falafel Sauce Recipe

Falafel Sauce Ingredients:

Falafel Sauce Recipe
Falafel Sauce Recipe
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber – peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise

How to make Falafel Sauce:

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.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Falafel Recipe

Falafel Ingredients:

Falafel Recipe
Falafel Recipe
  • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons flour
  • Salt
  • Pepper
  • Oil for frying

How to make Falafel:

  • Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
  • Drain chickpeas, and place in pan with fresh water, and bring to a boil.
  • Allow to boil for 5 minutes, then let simmer on low for about an hour.
  • Drain and allow to cool for 15 minutes.
  • Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
  • Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
  • Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
  • Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
  • Serve hot.

Falafel Salad Recipe

Falafel Salad Ingredients

  • Falafel Salad picture
    Falafel Salad picture

    16 ounce(s) beans, garbanzo (chickpeas), rinsed and drained

  • 1 cup(s) parsley leaves, fresh
  • 1/2 cup(s) onion(s), red, chopped
  • 1/4 cup(s) bread crumbs, fine, dry
  • 1 large egg(s)
  • 2 clove(s) garlic, quartered
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/4 teaspoon salt
  • 2 tablespoon flour, all-purpose
  • 1 tablespoon oil, olive, divided
  • 10 ounce(s) lettuce, romaine, chopped
  • 2 cucumber(s), 2 cups chopped
  • 1 large tomato(es), 1 cup chopped
  • 4 onion(s), green, 1/2 cup chopped
  • 6 ounce(s) yogurt, fat-free plain
  • 3 tablespoon tahini (sesame seed paste)
  • 2 tablespoon lemon juice, fresh
  • 1 clove(s) garlic, quartered
  • 1/8 teaspoon salt

How to make Falafel Salad

  • Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.
  • Heat 11/2 teaspoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 3 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 11/2 teaspoons oil and patties.
  • Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties. Drizzle each serving with Tahini Sauce (see instructions below).

Yield: 4 servings (serving size: 11/2 cups lettuce, 1/2 cup cucumber, 1/4 cup tomato, 2 tablespoons green onions, and 3 patties).

Tahini Salad Sauce

  • Process last 5 ingredients (yogurt, tahini, lemon juice, garlic and salt) in a blender until smooth.

Yield: 4 servings.

Prep Time: 48 mins
Cook Time: 14 mins
Total Time: 1 h 2 mins

Chicken Falafel Recipe

Ingredients
Chicken:

  • 1/2 cup prepared falafel mix
  • Vegetable oil, for frying
  • 4 boneless, skinless chicken breast halves, tenders removed (about 1
  • 1/2 pounds)
  • Kosher salt
  • Freshly ground black pepper

Salad:

  • 1/2 cup plain whole-milk yogurt
  • 3 Kirby cucumbers, diced
  • 1/4 cup fresh mint leaves, roughly torn
  • 1/4 cup fresh dill fronds, coarsely chopped
  • 1/4 red onion, diced (about 1?2 cup)
  • 1 small clove garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 lemon

Directions

  • Make the salad while the chicken bakes.
  • For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
  • Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes.
  • Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon’s juice too. Stir the yogurt into the salad.
  • Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.
  • Cook’s Note: Don’t toss those chicken tenders! Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry.
  • Dip, shake, and fry your way to the Middle East. Preseasoned with exotic spices, falafel mix adds a fresh coat of crunch to chicken.
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