Best Easy Baked Falafel With Cucumber Yogurt Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAN'S FALAFEL AND CUCUMBER SAUCE



Sean's Falafel and Cucumber Sauce image

This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!

Provided by Sean

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h

Yield 4

Number Of Ingredients 22

1 (6 ounce) container plain yogurt
½ cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads, cut in half
1 cup chopped tomatoes

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.

Nutrition Facts : Calories 586 calories, Carbohydrate 59.5 g, Cholesterol 50.3 mg, Fat 33.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 1580.1 mg, Sugar 8.1 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.

Related Topics