Falafels With Yogurt Dill Sauce Recipes

FALAFEL IN PITA WITH YOGURT SAUCE

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.

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.

FALAFELS WITH YOGURT-DILL SAUCE

Steps:

• Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
• Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
• Heat canola oil in a large skillet over medium-high heat.
• Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
• Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

DILL YOGURT SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Serve with Greek quesadillas, falafel burgers or herb potato wedges!

CREAMY YOGURT-DILL SAUCE

Steps:

• Combine yogurt, lemon juice, oil, dill, garlic powder and salt in a small bowl.

FALAFEL YOGURT SAUCE

Steps:

• Blend all ingredients together!
• Enjoy :).

FALAFEL BURGERS

Steps:

• Preheat the oven to 375°F.
• Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
• Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped.
• Scrape the vegetables into the bowl with the chickpeas. Stir in the flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
• Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes.
• Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for to 2 weeks.
• Assemble the burgers with the yogurt sauce and desired fixings.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

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.