Falafel burger with hummus recipe

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4

Vegetarian

Shape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.
 
By Paul Rankin
From Saturday Kitchen

Ingredients

For the burgers

250g/9oz chickpeas, soaked overnight
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seed
6 tbsp chopped parsley
½ tsp chilli powder
2 rounded tbsp plain flour
1 tsp salt
Oil for deep fat frying

For the hummus and tahini sauce

125g/4½oz hummus
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1 tbsp tahini
4 large rolls (or hamburger buns)
1 fat tomato, sliced
1 red onion sliced
4 leaves butter lettuce

To accompany

salad or fries, or sautéed potatoes

Method

Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.

Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.

For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.

To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.

Place the falafel burger on the bottom side of the roll, and some of the sauce.

Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

Cook and refrigerate or freeze any left over burgers for a quick and easy snack.

Falafel Wraps - Grilled Vegetables & Salsa Recipe

Falafel Wraps - Grilled Vegetables & Salsa

Recipe by Jamie Oliver from Jamie's 15 Minute Meals - Lifestyle Food

21 Ingredients Serves 4

Try your hand at this quick and delicious vegetarian meal.

Ingredients

Falafel

1 x 400g tin of mixed beans
1 x 400g tin of chickpeas
1 lemon
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
olive oil

Sides

2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tbsp Lingham's chilli sauce
250g low-fat cottage cheese
optional: pickled red cabbage

Salsa

1 big handful of mixed-colour ripe tomatoes
½ –1 fresh red chilli
½ a clove of garlic
1 lime

Ingredients out

Food processor (bowl blade)
Large frying pan, medium heat
Griddle pan, high heat

Method

1. Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp

2. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish

3. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

Falafel with Avocado Spread Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Avocado Spread Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Avocado Spread. 

The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

Yield: 4 servings (serving size: 1 stuffed pita half)

Ingredinets

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce) 
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white 
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado 
2 tablespoons finely chopped tomato 
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream 
1 teaspoon fresh lime juice
1/8 teaspoon salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation

1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

Nutritional Information

Amount per serving
Calories: 281
Calories from fat: 30%
Fat: 9.5g
Saturated fat: 3.4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.5g
Protein: 12.2g
Carbohydrate: 37.4g
Fiber: 5.9g
Cholesterol: 13mg
Iron: 2.4mg
Sodium: 625mg
Calcium: 188mg

Ann Taylor Pittman, Cooking Light
SEPTEMBER 2007
 
More from the Hummus Recipes Kitchen:

Falafel with Tabouli, Harissa and Sauce Recipe
Falafel with Garlicky Tahini Sauce Recipe
Easy Falafel Recipe   
Falafel Sauce Recipe 
Falafel and hummus on pita bread recipe   
Falafel wraps with tzatziki recipe 
 
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Falafel with Tabouli, Harissa and Sauce Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Tabouli, Harissa and Sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Tabouli, Harissa and Sauce. 

Ben's best Mediterranean peasant dish
Harissa originates from Tunisia but it’s commonly found throughout North Africa. It is a wonderful condiment to accompany barbecued lamb, or traditional lamb kofte, and goes well with grilled fish. Harissa also makes a great marinade for chicken and oily fish like mackerel, and is used to make salad dressings.

Ingredients

Falafel and sauce

3 cups of chickpeas, soaked for at least 24 hours
1/2 cup celery, finely diced
1/2 cup of spring onions, chopped
1 tablespoon of parsley, chopped
1/2 teaspoon of turmeric
1/4 teaspoon chopped chilli
Salt
Pepper
1 egg, optional
2-3 tablespoon flour
Sesame seeds

Tabouli (Serves 4 – 6 people)

2 cups bulgar / cracked wheat
3 garlic cloves, chopped
1 large bunch flat-leaf parsley, washed and roughly chopped
1 cup of mint leaves, washed and roughly chopped
250 g tomatoes, halved, seeded and chopped
1 red onion peeled halved and finely sliced
Juice of 1 large lemon
Salt
Freshly ground black pepper

Harissa (makes 160g)

½ teaspoon cumin seeds
1-teaspoon sea salt
1 large garlic clove, peeled
5 long red chilies, stems removed and roughly chopped
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil

To serve

Pita breads toasted and split open to stuff
Red onion
Tzatziki

Method

Falafel and sauce:

1. Soak the chickpeas for 24 hours or over night in plenty of fresh cold water, and then drain well.
2. Combine all the ingredients in a food processor and blitz until fine crumbs, add the egg and blitz for a further minute or two.
3. Allow to stand covered in the refrigerator for two hours. Then mould in to flat balls between two soup spoons pushing them from the spoon into hot sunflower oil (about 170 degrees) and cook until a dark golden colour. Drain on absorbent paper until required

Tabouli:

1. Wash and process the bulgar as directed on the packet until soft. Drain and refresh under cold water, and drain well again.
2. Mix the garlic, parsley, mint and onions in a bowl, and then add the chopped tomatoes.
3. Drain and add the burghul and lemon juice, and combine. Season with salt and pepper.

Harissa:

1. Place the cumin seeds and sea salt in a mortar and pound to combine.
2. Add the garlic and pound to a paste. Add the chopped chilies and continue pounding.
3. Pour in the white wine vinegar, followed by the olive oil, and pound until combined. This sauce is best used straightaway and can be made as and when it’s needed. It will keep for up to 1 week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.
 
www.lifestylefood.com.au
Recipe by Ben O'Donoghue from The Best In Australia

More from the Hummus Recipes Kitchen:

Falafel with Garlicky Tahini Sauce Recipe
Easy Falafel Recipe 
Falafel Sauce Recipe 
Falafel and hummus on pita bread recipe 
Falafel wraps with tzatziki recipe 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Garlicky Tahini Sauce recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Garlicky Tahini Sauce.  

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

More from the Hummus Recipes Kitchen:

Falafel Recipe 
Falafel and hummus on pita bread recipe 
Falafel wraps with tzatziki recipe 
Falafel Sauce Recipe 
Falafel in Pita with Yogurt Sauce 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce 
 
From sheerluxe   

Save and share Falafel with Garlicky Tahini Sauce Recipe

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Falafel Recipe

Photo: Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Falafel ) recipe. Enjoy the Middle Eastern cuisine and learn how to make Falafel. 

Ingredients:
 

 2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh cilantro, chopped (you can use parsley if you’re not a cilantro fan)
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp kosher salt
½ tsp black pepper
Vegetable oil for frying
 
Preparation:

Cover the chickpeas with water and soak for 24 hours.  Drain and set aside.

Using a food processor, pulse the chickpeas until they finely chopped but not baby food.  You want it to look like breadcrumbs.  Add the onion, garlic, cilantro, baking powder, coriander, cumin, red pepper flakes, salt and pepper to the mixture.  Process until the ingredients are incorporated and the mixture is a pale green.  It should still be a very grainy texture.  *Note:  If you have a small food processor, this might have to be done in batches.  Place the mixture in the refrigerator to firm up for about 45 minutes. 

Remove the mixture and carefully roll out 1” balls.  These will feel like they will fall apart, but they won’t…I promise!  Do not overwork them, this isn’t like making meatballs.  Gently form them and place them on a sheet pan.  Refrigerate for 15 minutes to firm up again.

While the falafel is chilling, heat an electric fryer or a large saucepan with oil.  The oil should be about an inch deep and about 350 degrees.

Gently drop the falafel into the hot oil and fry for about 3-5 minutes - they will be nice and golden brown.  Remove and place on a paper towel lined plate to drain. Serve falafel on pita bread with lettuce, tomato, red onion, cucumber and your desired sauce(s). 

Tahini Sauce

1 cup tahini paste
½ cup fresh lemon juice
3 garlic cloves, smashed
1 ½ tsp kosher salt
¾ cup plain yogurt

Blend together all ingredients and refrigerate until ready to use. 

Tzatziki Sauce

1 English cucumber, peeled and diced
1 cup plain yogurt
¼ cup fresh lemon juice
2 garlic cloves, smashed
Salt to taste

In a food processor, blend all ingredients until it becomes a sauce.  Water can be added if it’s too thick.  Refrigerate until ready to use.

Adapted from Washington Post

More recipes from the hummus blog:

Felafel
Easy Falafel
Recipe for Hummus  
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup
 
Save and share Falafel Recipe

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Felafel - How to make Felafel

Photo: Felafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Felafel Recipe. Enjoy the Middle Eastern cuisine and learn how to make Felafel. 

Makes 10-12
Suitable for mezza

Although Egyptian in origin, felafel quickly found popularity in Lebanon as a healthy street food. Soon after my restaurant opened, I took a stall at the local Lygon Street Festa and served felafel and kafta. I thought I had made enough to last the day, but I couldn't keep up with demand. Only one girl worked with me, and the poor thing had to go back to the restaurant every hour or so for more supplies so I didn't run out.

Remember that you will need to start a day in advance because chickpeas and broad beans must be soaked overnight in water before cooking. You can use a utensil called an ol'eb felalfer to form evenly rounded felafels. This can be purchased from any Middle Eastern food store.

1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion, quartered
6 cloves garlic
1 cup coriander, washed (about 1 bunch)
3 bird's eye hot chillies (more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
olive oil, for deep-frying
Pickled turnips, sliced tomato, lettuce and chopped flat-leaf parsley, to serve (optional)

Sauce

1/2 cup (140g tahini)
pinch of salt
1/4 cup (60 ml) lemon juice
1 small tomato, chopped
1 small Lebanese cucumber, peeled and chopped
2 tablespoons chopped flat-leaf parsley

Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander and chillies. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.

To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice and 1/4 cup (60 ml) water, stirring continuously. Add the tomato, cucumber and parsley and stir to combine.

When you're ready to cook the felafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a frying pan of very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The felafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)

Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.  

More recipes from the hummus blog:

Easy Falafel
Recipe for Hummus
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup 

Save and Share Felafel Recipe 

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Easy Falafel Recipe - How to make Falafel

Photo: Easy Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Easy Falafel. Enjoy the Middle Eastern cuisine and learn how to make Falafel. 

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls.

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.  

More recipes from the hummus blog:

Recipe for Hummus
Spiced tomato & couscous soup
Authentic Moroccan Soup  
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous

Save and share Easy Falafel Recipe

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Falafel Sauce Recipe - How to make Falafel Sauce

Photo: Falafel Sauce Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel Sauce.

Three recipes for best Falafel Sauce. This sauce can be drizzled into a falafel pita sandwich or used for dipping. Pick your favorite one.

Falafel Hot Sauce (1)

Ingredients

About 2 cups canned tomatoes
Juice of 1 lemon
3 cloves garlic, put through a garlic press
1 Tbs. finely chopped parsley
1 tsp. brown sugar
Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one)
Salt to taste

Preparation

Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups.

Falafel Sauce (2)

Ingredients

16 ounce Yogurt
1 medium Onion diced finely
1 medium Cucumber finely grated
Minced Garlic to taste

Preparation

Put yogurt into several layers of cheesecloth in a colander and let drain overnight to thicken. Mix yogurt, onion, cucumber and if desired, garlic. Let sit several hours and serve with falafels or as a bread or cracker dip.

Falafel Sauce (3)

Ingredients

3 small pickling cucumbers or equivalent in Japanese or hot house cucumbers
2 small tomatoes
1-4 cloves garlic
1 tablespoon tahini sauce (or hummus)
Juice of half a lemon
Salt and pepper to taste
1 tablespoon finely chopped cilantro (optional)

Preparation

Dice the tomatoes and cucumbers. The finer they are diced the prettier it looks.
Mix with remaining ingredients.
Allow to stand for 1 hour for flavors to meld and serve.

From Lebanese Recipes

More from the hummus recipes kitchen:

Falafel Patties
Falafel in Pita with Yogurt Sauce
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce

Save and share Falafel Sauce Recipe

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Falafel and hummus on pita bread recipe

Photo: Falafel and hummus on pita bread recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel and hummus on pita bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel and hummus on pita bread.

Pick up a few simple ingredients and throw together this traditional Middle Eastern fare in minutes.

Cooking Time 25 minutes

Ingredients (serves 4) 

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method 

Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.

Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes 

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton
 
More Middle Eastern Recipes: 

Hummus, cheese and tabouli pockets 
Roast beetroot hummus 
Beetroot dip
Mezze plate
Kibbeh bel-saniyyeh (Kibbeh pie)
Cracked Wheat Croquette

Save and share Falafel and hummus on pita bread recipe 

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Falafel Patties Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel Patties Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel Patties.

Spicy, crispy chickpea patties. These are delicious with yogurt-garlic sauce.

Ingredients

4 cupsGarbanzo Beans; 2 cans
4 clovesGarlic; minced
2 teaspoonsCumin
1 teaspoonTurmeric
1 teaspoonSalt
1/2 cupOnion; finely minced
1/4 cupParsley; minced
1/4 cupWater
1 tablespoonLemon juice
1 dashCayenne
1/3 cupFlour

Method

Rinse the garbanzos and drain them well. If they were canned, just drain them.

Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for several days.

Preheat oven to 400?. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a falafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through baking. Theyre finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like

Nutritional Information

Each medium (4 oz) patty contains an estimated:

Cals: 177, FatCals: 15, TotalFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 657mg, K: 278mg
TotCarbs: 34g, Fiber: 6g, Sugars: 1g
NetCarbs: 28g, Protein: 7g

More Falafel Recipes:

Falafel in Pita with Yogurt Sauce
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Hummus & falafel 

Save and share Falafel Patties recipe

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Baked falafel with roasted eggplant salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked falafel with roasted eggplant salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baked falafel with roasted eggplant salad.

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.
This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Moroccan rissoles with minted cucumber salad
Spiced almond fish with fattoush
Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls

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Falafel wraps with tzatziki recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Falafel wraps with tzatziki recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Falafel wraps with tzatziki.

A falafel is a Middle Eastern deep fried snack made from chickpeas. This a quick and easy dinner.

Ingredients

150g Al’Fez Falafel Mix (from Tesco and Waitrose)
½ cucumber
200g Greek-style natural yogurt
Small handful fresh mint, chopped
¼ tsp ground cumin
½ small garlic clove, crushed
2 round Lebanese flatbreads
1 little gem lettuce, leaves separated

Method

1. Half-fill a saucepan or deep-fat fryer with vegetable oil and heat until a small cube of bread turns golden in 30 seconds.

2. Make the falafels according to the packet instructions. Roll into balls and shallow-fry for 30 seconds until golden. Remove with a slotted spoon and drain on kitchen paper.

3. For the tzatziki, peel half the cucumber portion, remove the seeds and chop into small cubes. Place the finely chopped cucumber in a bowl with the yogurt, mint, cumin and garlic, season well, mix and set aside. Roughly chop the rest of the cucumber and set aside.

4. Warm the flatbreads for 20 seconds in the microwave, then lay flat on a work surface, line with lettuce leaves, top with hot falafels, drizzle with tzatziki and scatter with the chopped cucumber. Roll up to serve.

Delicious Magazine

Falafel burgers - Baked Falafel Sandwiches with Yogurt-Tahini Sauce - Hummus & falafel on Pita Bread

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Crispy Falafel with Yogurt Dip Recipe

Tasty and crispy middle eastern Falafel with Yogurt Dip Recipe. enjoy cooking and prepare the best falafel balls. Learn how to make delicious Crispy Falafel with Yogurt Dip.

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

1. In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.
2. Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.
3. Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
4. Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.
5. If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.
   

Kay Chun, Real Simple, SEPTEMBER 2002

Falafel Burgers Recipe - Hummus & falafel on Pita Bread - Baked Falafel Sandwiches with Yogurt Tahini Sauce

Save and share Crispy Falafel with Yogurt Dip Recipe Recipe
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Baked Falafel Sandwiches with Yogurt-Tahini Sauce

Enjoy middle eastern food cooking recipes and learn how to make the best recipe for Baked Falafel Sandwiches with Yogurt-Tahini Sauce.

Falafel is a popular Middle Eastern offering consisting of seasoned pureed chickpeas shaped into patties and usually fried. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake falafel patties just before serving.

Yield: 6 servings (serving size: 1 stuffed flatbread)

Ingredients

Sauce:
1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
1 tablespoon tahini (sesame-seed paste)
1 tablespoon fresh lemon juice

Falafel:
3/4 cup water
1/4 cup uncooked bulgur
3 cups cooked chickpeas (garbanzo beans)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 to 1/2 cup water
2 tablespoons all-purpose flour
1 tablespoon ground cumin
1 teaspoon baking powder
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
3 garlic cloves
Cooking spray

Remaining ingredients:
6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
12 (1/4-inch-thick) slices tomato
Chopped fresh cilantro (optional)

Preparation

1. To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.
2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
3. Preheat oven to 425°.
4. Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
5. Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

Jeanne Kelley, Cooking Light, DECEMBER 2007

Falafel Burgers Recipe - Hummus & falafel - Hummus & falafel on Pita Bread

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Falafel burgers - Falafel Burgers Recipe

Tasty and Easy middle eastern recipe for Falafel burgers. Learn how to make best falafel burgers. A healthy vegetarian burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories. This recipe consists of chickpeas, garlic, parsley, cumin, coriander, harissa paste, plain flower, pita bread, tomato salsa, green salad, and onion.


Preparation and cooking times
Preparation time 10 mins
Cooking time 6 mins
Vegetarian

Ingredients - Serves 4

400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Preparation

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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Hummus & falafel - Hummus & falafel on Pita Bread

Hummus & Falafel is a popular middle eastern vegetarian dish. Enjoy the best recipes of hummus and falafel.

Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.

Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips
Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

More hummus recipes

Hummus Dip - Hummus with Tahini
How to make Hummus Without Tahini

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