Baked Falafel Sandwiches With Yogurt Tahini Sauce Recipes
EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE
Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.
Provided by Wyome
Categories Main Dish Recipes Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
- Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
- Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
- Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
- Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
- Serve falafel with yogurt sauce.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g
BAKED FALAFEL SANDWICHES WITH YOGURT-TAHINI SAUCE
Although I have not made this yet, I LOVE falafels! I used to have them all the time from a little food stand while in college. One reviewer on the other site, said she thought 20 minutes on each side for the baking was better, so keep an eye out on them, you don't want them falling apart. I think Pita Bread for this recipe would also work just fine. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. You can make the sauce up to three days in advance and the falafel mixture up to one day ahead; then bake falafel patties just before serving. I think a blender or a hand-held immersion blender would work if you don't have a food processor. Take note, prep time does not include the standing time for the bulger. From Cooking Light magazine, December 2007. Posted for ZWT 2010.
Provided by Scoutie
Categories Southwest Asia (middle East)
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended.
- Cover and chill until ready to serve.
- To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan.
- Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
- Preheat oven to 425°.
- Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet).
- Spoon chickpea mixture into a large bowl; stir in bulgur.
- Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty.
- Place patties on a baking sheet coated with cooking spray.
- Bake at 425° for 10 minutes on each side or until browned.
- Spread about 2 1/2 tablespoons sauce onto each flatbread.
- Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped lettuce, if desired.
Nutrition Facts : Calories 203.5, Fat 3, SaturatedFat 0.4, Sodium 719.7, Carbohydrate 37.7, Fiber 7.5, Sugar 1.4, Protein 8.2
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CRISPY FALAFEL SANDWICHES WITH TAHINI YOGURT SAUCE
From wholebeetkitchen.com
Cuisine Middle EasternCategory MainServings 4-6Total Time 40 mins
- Preheat oven to 425 degrees. Add garbanzo beans, parsley, cilantro, spelt flour, garlic cloves, ground cumin, baking powder, salt, pepper, cayenne pepper and lemon juice to a food processor. Pulse until the mixture comes together and is combined but not pureed. Mixture should easily form into a patty.
- In the center of a parchment lined, rimmed baking sheet pour the canola oil into a pool. Using your hands measure about 2 tablespoons of the falafel dough and form into patties approximately 1/2 inch thick and 2 inches wide. Place falafels into the pool of oil. You may need to spread the oil a bit to make sure each falafel is resting on the oil. Bake for 20 to 25 minutes, flipping halfway through. They should be deeply golden on both sides.
- In a small bowl, stir together the cucumber, cilantro, dill, mint, lemon juice and crumbled feta. Set aside.
- To make the tahini yogurt sauce, mix the greek yogurt, tahini, cumin and lemon juice until smooth. Add 2 tablespoons of the milk to thin. Depending on the thickness of your tahini and yogurt you may need to add more milk to reach desired level of consistency.
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