BAKED FALAFEL SANDWICHES
This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it simple and fresh. Make the tahini sauce (see Associated Recipes) ahead of time for easy prep. Wrapping the sandwich in foil makes it a perfect bring-along lunch and helps hold it together for eating on the go.
Provided by Robin Bashinsky
Categories Healthy Sandwich Recipes
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with foil; coat with cooking spray.
- Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed. Shape the mixture into 4 (1/2-inch-thick) patties (about 1/2 cup each). Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes. Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
- Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
- Remove the patties from the oven; let cool for 5 minutes. Cut in half.
- Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
- Add arugula to the cucumber mixture; toss to combine. Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold 1 side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 64.6 g, Fat 23.9 g, Fiber 10.9 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 1009.5 mg, Sugar 6.3 g
TAHINI YOGURT SAUCE
This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.
Provided by Aysegul Sanford
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowl and whisk until combined.
- Taste for seasoning and add in more if you like.
Nutrition Facts : Calories 101 kcal, Sugar 2 g, Sodium 604 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 7 g, Cholesterol 3 mg, ServingSize 1 serving
FALAFEL WITH TAHINI SAUCE
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
- For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
- Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
- Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
GARLIC TAHINA FALAFEL SAUCE
This garlic tahina falafel sauce is made from tahini, yogurt, garlic, lime, and cumin.
Provided by Lily
Categories Sauce
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Using a garlic press or mortar and pestle, mash the garlic.
- Squeeze the lime over the garlic.
- Add the tahini sesame paste and yogurt to the same bowl. Mix well until a peanut butter consistency has formed.
- Add equal parts water (4 tbsp) for a thick falafel sauce. Double the water (total 8 tbsp) if you want a thin falafel sauce.
Nutrition Facts : ServingSize 2 tbsp, Calories 70 calories, Sugar 0 g, Sodium 13 mg, Fat 6 g, SaturatedFat 0 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0 g, Protein 3 g, Cholesterol 0 mg
FALAFEL PITA SANDWICH
Steps:
- Gather the ingredients.
- Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
- Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.
Nutrition Facts : Calories 434 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, Sodium 461 mg, Sugar 4 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
FALAFEL WITH TABBOULEH AND TAHINI SAUCE
This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.
Provided by Anne Burrell
Categories main-dish
Time 50m
Yield 4 servings (12 falafel)
Number Of Ingredients 33
Steps:
- For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
- Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
- Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
- For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
- Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
- For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
- To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.
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
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
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