Falafel In Pita With Yogurt Sauce Recipes

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EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE



Easy Baked Falafel with Cucumber-Yogurt Sauce image

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

cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾ onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1 small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1 egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

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

FALAFEL IN PITA WITH YOGURT SAUCE



Falafel in Pita with Yogurt Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
Two 14-ounce cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce, chopped tomato, and sliced cucumbers
Yogurt Dipping Sauce, recipe follows
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Steps:

  • In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
  • In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
  • Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
  • Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
  • In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
  • Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
  • Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

FALAFEL SANDWICHES WITH SESAME MINT YOGURT SAUCE



Falafel Sandwiches with Sesame Mint Yogurt Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 21

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
3 to 4 tablespoons, plus 1/2 cup all-purpose flour
1/4 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
2 cloves garlic
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large egg, lightly beaten with a fork
Salt and pepper
3 quarts vegetable oil, for frying
3 good quality pita breads, cut in 1/2
Sesame Mint Yogurt Sauce, recipe follows
1 English cucumber, peeled and chopped into 1-inch pieces
1 small head iceberg lettuce, chopped into bite-sized pieces
1 small red onion, thinly sliced
1 green pepper, seeded and chopped into bite-sized pieces
2 cups plain whole-milk yogurt, preferably Greek-style
1 bunch mint leaves, finely chopped
1/4 to 1/2 teaspoon dark sesame oil
1 lemon, zested and juiced
Salt and pepper

Steps:

  • In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.
  • Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.
  • Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce.
  • Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.

FALAFEL WITH CILANTRO YOGURT IN PITA BREAD



Falafel with Cilantro Yogurt in Pita Bread image

Provided by Moshe Nov

Categories     Bean     Fry     Yogurt     Cilantro     Bon Appétit     Israel

Yield Makes 4 servings

Number Of Ingredients 14

1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), drained
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin
1 large egg
Olive oil
4 warm pita breads, top third cut off
Sliced tomatoes
Crisp lettuce leaves

Steps:

  • Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.
  • Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.

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