Best White Bean Falafels With Chimchurri Yogurt Sauce Recipes

Creamy White Bean Yogurt Sauce image

Provided by Melissa d'Arabian : Food Network

Time 35m

Yield 1 cup

Number Of Ingredients 6

3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Falafel image

Provided by Melissa d'Arabian : Food Network

Time 1h10m

Yield 4 servings (3 patties per serving)

Number Of Ingredients 25

2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1 1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying
Lettuce, for garnish
Chopped salted tomatoes, for garnish
Grated cucumber, for garnish
White Bean Yogurt Sauce, recipe follows
3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Steps:

In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

White Bean Falafels with Chimchurri Yogurt Sauce image

Provided by Didi Dalaba

Time 40m

Number Of Ingredients 27

CHIMCHURRI SAUCE
4 Tbsp parsley (fresh)
2 tsp marjoram fresh (fresh)
2 tsp dried greek oregano (or oregano)
4 Tbsp olive oil, extra virgin
2 Tbsp red wine vinegar
8 Tbsp plain yogurt (i used greek)
2 clove garlic crushed
1 tsp salt
1/2 tsp black pepper
FALAFELS
1 can(s) cannellini beans drained and rinsed well
1/4 tsp tumeric dried
2 tsp dried minced onion
1 Tbsp fresh finely chopped parsley
1 tsp cumin powder
1-1/2 Tbsp peanut butter
1 tsp salt
2-3 Tbsp plain yogurt (i used greek)
2 tsp extra virgin olive oil
3/4 c bread crumbs, (i used panko)
1/4 c water
ADDITIONAL INGREDIENTS
1/3 c olive oil
1 medium tomato diced
chopped/shredded lettuce
flour tortillas

Steps:

1. In a small bowl add all your chimchurri ingredients except the yogurt, and mix well. Place in a mini chopper or food processor and pulse till smooth. Add your yogurt. Mix thoroughly and place in fridge till ready to use.
2. Open your can of cannellini beans; drain and rinse. Add the rest of your chimchurri ingredients. Using your favorite *masher*, mash the living daylights out of the beans. Take out all your frustrations I say!! You can leave partial pieces of beans, they look really pretty! Add your yogurt! Taste for seasoning, and set in fridge to chill!
3. Over medium heat, warm tortilla's in an skillet or oven, till they are ready and warmed up. Set on a plate and set aside!
4. Using your hands or an ice cream scoop, scoop out uniform pieces of falafel mixture and form into patties. Dredge lightly in flour and place on plate. In a medium skillet heat your olive oil till to medium-high heat.
5. Cook for a couple of minutes on one side, flip over and evenly brown on the other side. When nicely golden on both sides, remove and place on a paper towel lined plate.
6. Assemble your falafel's by starting with your tortilla's, add your chimchurri yogurt sauce, your veggies of choice, then 1 falafel cut in half. Fold over, secure with toothpick if desired and enjoy!!