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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