Time 1h Yield 4 Number Of Ingredients 22 Steps:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. 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. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Number Of Ingredients 24 Steps:
1.In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. 2.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. (I chop the vegetables by hand. Just chop them fine.) Stir into mashed chickpeas. 3.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. 4.Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Time 45m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray. Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes. For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt. Serve the falafel garnished with a dollop of raita.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko. Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes. Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.
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!
Time 1h Yield 4 Number Of Ingredients 22 Steps:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. 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. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Time 6m Yield 5-7 serving(s) Number Of Ingredients 6 Steps:
Blend all ingredients together! Enjoy :).
Time 50m Yield 6 serving(s) Number Of Ingredients 19 Steps:
CUCUMBER DRESSING: Mix vinegar, dill, onions and pepper in a bowl. Add cucumber slices and marinate overnight. Drain; discard liquid. Stir in yogurt. Makes about 4 cups; more than enough for the sandwiches. FALAFEL PATTIES: Preheat oven to 350ºF. Spray baking sheet with cooking spray. Microwave potato for about 3 minutes; cool, peel and mash with a fork. Set aside. Heat oil in skillet over medium heat and saute onions, jalapeno and garlic till soft; about 3 minutes. Stir in parsley and saute another minute. In a large bowl, combine beans with onion mixture; mix well. Stir in mashed potato, yogurt, paprika and lemon juice. Form into 24 patties using 2 tablespoons mixture for each. (It’s easier to spoon 2 tablespoons on baking sheet and form into rounds). Place patties on baking sheet and bake for 10 minutes; turn patties over and bake for another 10 minutes. Assemble sandwiches by placing 2 patties in each pita half. Top with lettuce and 1 tomato slice. Serve with cucumber dressing. Serving = 2 pita halves with 4 patties and toppings.
