Falafel With Taratoor Sauce Recipes

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FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield about 2 1/2 dozen

Number Of Ingredients 19

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours (See Cook's Note)
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional
1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Steps:

  • Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
  • Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
  • Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
  • Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

FALAFEL WITH TARATOOR SAUCE



Falafel With Taratoor Sauce image

Falafel have got to be the tastiest little fritters ever devised by a cook - and they're good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.

Provided by evelynathens

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 28

500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
tomatoes, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)

Steps:

  • Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
  • Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
  • In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
  • Deep fry in oil at medium high heat until golden brown.
  • Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
  • Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
  • For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
  • Refrigerate until ready to use. This is also a great dip for crudites.

Nutrition Facts : Calories 710.7, Fat 28.7, SaturatedFat 3.8, Sodium 2212.5, Carbohydrate 91.4, Fiber 25.3, Sugar 13.8, Protein 31.1

FALAFEL WITH TZATZIKI SAUCE



Falafel With Tzatziki Sauce image

This recipe is a great vegetarian dish for when you're tired of meat or just want something a little different. I'm not sure how authentic this is, but it sure tastes good. From the Eating Well, Living Thin website

Provided by Dragonfly AZ

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 23

1 onion, chopped
1/2 cup parsley, chopped
2 garlic cloves, chopped
1 (15 ounce) can chickpeas, drained
1 egg white
2 teaspoons cumin
2 tablespoons chopped cilantro
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 dash cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1/3 cup unseasoned breadcrumbs
oil (for frying) or nonstick cooking spray
3/4 cup Greek yogurt
3 tablespoons sour cream
1/2 cucumber, peeled, seeded, and grated
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon dried dill weed
salt and pepper

Steps:

  • Falafel:.
  • In food processor place onion, parsley, and garlic. Pulse until finely minced.
  • Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans.
  • Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil.
  • Stir in the bread crumbs.
  • Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
  • Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low.
  • Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side.
  • Tzatziki Sauce:.
  • In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
  • Serve on pita bread with sauce spooned over.

Nutrition Facts : Calories 246.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 4, Sodium 1083.1, Carbohydrate 37.9, Fiber 6.2, Sugar 3.1, Protein 8.8

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen falafels

Number Of Ingredients 14

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 cloves garlic, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons coarse salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce
Quick Pickled Vegetables

Steps:

  • Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
  • Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
  • Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
  • Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.

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