Best Falafel Coated Shrimp With Yogurt Dipping Sauce Recipes

Falafel-Coated Shrimp with Yogurt Dipping Sauce Recipe - (4.3/5) image

Provided by á-10847

Number Of Ingredients 13

Yogurt Dipping Sauce:
1 large egg white
3/4 cup dry falafel mix
6 tablespoons olive oil
1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
Coarse salt and ground pepper
Yogurt Dipping Sauce
3/4 cup low-fat plain yogurt
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper
Cook's Note: Made from ground chickpeas, dry falafel mix is usually turned into patties and fried. We use it here to give shrimp a Middle Eastern flavor and a crisp coating. Look for the mix in the pasta or grains section of grocery stores.

Steps:

Yogurt Dipping Sauce Directions: Step 1 In a small bowl, stir together 3/4 cup low-fat plain yogurt, 1 tablespoon fresh lemon juice, 1 small minced garlic clove, and 2 tablespoons finely chopped fresh parsley; season with coarse salt and ground pepper. Falafel-Coated Shrimp:  Step 1 In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.  Step 2 Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel. Step 3 Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with 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.

Herb Relish (Schug) and Matzo image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

1 jalapeno, halved (ribs and seeds removed for less heat, if desired)
1 clove garlic, smashed
1 bunch flat-leaf parsley, leaves and stems cut into 2-inch pieces (2 packed cups)
1 bunch cilantro, leaves and stems cut into 2-inch pieces (2 packed cups)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Matzo sheets, for serving

Steps:

Pulse jalapeno and garlic in a food processor until finely chopped. Add herbs, season with salt and pepper, and pulse until finely chopped. With motor running, slowly add oil, processing until mixture resembles a loose paste. Serve in a bowl, with matzo.