Black Bean Falafel Or Dip And Cucumber Sauce Recipes

SEAN'S FALAFEL AND CUCUMBER SAUCE

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.

SEAN'S FALAFEL AND CUCUMBER SAUCE RECIPE - (4.7/5)

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.

BLACK BEAN FALAFEL OR DIP AND CUCUMBER SAUCE

Steps:

• Drain the black beans.
• If you have a food processor, pulverize them until a paste; if not, mash them with a fork, your hand, or potato masher.
• Chop onion, green onion, garlic, and cilantro; add to the beans and again process until paste like if you have the equipment, or just mix in thoroughly (your hands work quite well for this).
• Add coriander, cumin, black pepper, baking powder, salt, and red pepper flakes and mix well.
• At this point, the mixture is a yummy bean dip; you may choose to reserve all or part of it (about a third) solely for this purpose.
• To continue with the falafel, if the mixture is noticeabley runny add enough flour to make it hold together (no more than 1/3 cup).
• Lightly beat the egg, add it to the bean mixture, and mix well.
• Refrigerate for 30 minutes.
• While the falafel mixture refrigerates, chop the remaining 1/4 onion, garlic clove, and cucumber into small bits; add these to the yogurt with the dill and black pepper and mix thoroughly; refrigerate in a covered container until needed.
• Coat a large (nonstick) frying pan with enough oil to keep the falafel from sticking (you will need to replenish this periodically between batches).
• Spoon the falafel mixture into the pan and flatten to make patty-shaped (3"-4" in diameter and 1/2"-3/4" thick).
• Cook over medium-high heat on each side for 5-10 minutes, or until brown and crispy.
• Transfer to a paper towel-lined plate to cool; serve warm.

GRILLED SALMON WITH TANGY CUCUMBER SAUCE

Steps:

• Combine first 6 ingredients, chill at least 30 minute.
• Heat grill and spray with cooking spray.
• Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.
• Serve with chilled sauce and drill sprigs for garnish.

CUCUMBER SAUCE

Steps:

• . In a small bowl, combine cucumber, sour cream, garlic, parsley, mint, and sea salt.