Best Baked Butternut Falafels With Cucumber Yogurt Dip Recipes

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BAKED BUTTERNUT FALAFELS WITH CUCUMBER YOGURT DIP



Baked Butternut Falafels With Cucumber Yogurt Dip image

This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. Ive modified it a little bit to suit my tastes even better, but the original was really great as is, too. This is different from other recipes in that the falafels are being baked in the oven, so that they arent as heavy. I hope you enjoy this as much as we do! :) Note: 30 minutes of chill time are not included in prep time.

Provided by Lalaloula

Categories     Lunch/Snacks

Time 1h10m

Yield 16 falafels

Number Of Ingredients 20

500 g butternut squash, deseeded and cubed
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/8 teaspoon curry powder (hot)
1 dash cayenne pepper
1 dash cinnamon, ground
salt and pepper
400 g chickpeas (either from a can or presoaked and cooked)
1/2 teaspoon baking soda
1 small bunch parsley, chopped finely
1 small bunch cilantro, chopped finely
1/2 teaspoon cumin, ground (yes again)
1/2 teaspoon coriander, ground (yes again)
1/2 teaspoon garlic powder (yes again)
1/2 cucumber, deseeded and grated
300 g Greek yogurt
1 tablespoon lemon juice
salt and pepper

Steps:

  • Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
  • In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
  • Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
  • Place the mixture in the fridge and let rest for 30 minutes.
  • Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
  • For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
  • Then wash off salt and press out all moisture using a tea towel.
  • Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
  • Enjoy with the falafels. This makes a great meal with a salad and some pita bread.

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

ROUND 2 RECIPE - BAKED FALAFEL WITH YOGURT SAUCE



Round 2 Recipe - Baked Falafel with Yogurt Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 32m

Yield 8 falafels

Number Of Ingredients 18

2 cups leftover chickpea salad
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
1 teaspoon baking powder
Nonstick cooking spray
1/2 cup plain yogurt
1 teaspoon hot sauce
2 teaspoons freshly chopped parsley leaves
1/4 teaspoon ground cumin
2 (19-ounce) cans chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Place a baking sheet in to the oven.
  • Combine all falafel ingredients, including the Chickpea Salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground.
  • Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.
  • Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.
  • Place on a serving platter and serve with yogurt sauce on the side.
  • Add all the sauce ingredients to a small bowl and combine well.
  • Combine all ingredients in a large mixing bowl and toss to combine.

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA



Baked Falafel with Greek Yogurt Cucumber Raita image

Provided by Eric Greenspan

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Nonstick cooking spray, for the baking sheet
Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup tahini
2 teaspoons sesame seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic
1 large egg
1/2 cup chickpea flour
Zest and juice of 1 Meyer lemon
Flaky sea salt
2 cucumbers, roughly chopped
1 cup chopped fresh mint
2 cloves garlic, chopped
1 cup nonfat Greek yogurt
Kosher salt

Steps:

  • For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
  • For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
  • Serve the falafel garnished with a dollop of raita.

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