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Categories:
chickpeas garlic onion egg lemon parsley cilantro ground cumin ground coriander cayenne pepper flour flour salt canola oil yogurt tahini paste lemon garlic salt paprika water tomatoes pita bread couscous onion garlic olive oil salt chicken parsley
Viewed: 84 - Published at: 7 years agoIngredients
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 6 garlic cloves, chopped
- 12 onion, chopped
- 1 extra large egg
- 1 lemon, juice of
- 13 cup chopped parsley
- 13 cup chopped cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 13 cup self rising flour, plus 2 1/2 tbs
- 14 cup all-purpose flour, for shaping patties
- salt
- canola oil (for frying)
- 1 cup plain Greek yogurt
- 14 cup tahini paste
- 1 lemon, juice of
- 2 garlic cloves, chopped
- 1 pinch salt
- 1 pinch paprika
- 14 cup water
- diced tomatoes and cucumber
- pita bread, for sandwich
- 1 (10 ounce) box couscous (plain)
- 1 large onion, chopped
- 5 garlic cloves
- 14 cup olive oil, plus 1 tbs. olive oil
- 1 teaspoon salt
- 12 chicken bouillon cube
- 2 tablespoons chopped parsley
Method
- For the Falafel:.
- In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne.
- Pulse about 5 times.
- Add self rising flower and pulse another 5 times.
- The mix should not be too smooth but no large chunks.
- Transfer to a mixing bowl and season with salt.
- Refrigerate for 30 minutes.
- Remove chickpea mix from refrigerator.
- Add enough oil to large saute pan to fill it 1/2-inch up the sides.
- Heat oil on medium heat while you form patties.
- Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour.
- Roll into balls and press very gently into patties.
- When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side.
- Transfer to a paper towel lined plate.
- Slice the pita bread in half and open to make a pocket.
- Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
- For the yogurt tahini sauce:.
- Combine all ingredients in food processor.
- Blend on high speed to make a smooth and creamy sauce.
- For the couscous:.
- Place garlic cloves, 1 tbs.
- olive oil and 1/2 teaspoons salt in aluminum foil.
- Close tightly to make a pouch.
- Bake at 375 for 45 minutes (you can do this in a toaster oven if you want).
- When garlic is done, smash with a fork.
- It should be a paste like consistency.
- In large saute pan, heat olive oil on med/low heat.
- Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour.
- Remove from heat.
- Cook couscous according to box except (add 1/2 chicken bouillon cube to water).
- When couscous is done, add the caramelized onion, roasted garlic and parsley.
- Toss to combine.
