Recipe Request - Baked Falafels!

msarro

Ok, so I adore falafel. Since the girlfriend is a vegetarian, I've been trying to find a recipe for them which isn't fried. I've failed.

So, here goes - anyone have a baked falafel recipe? I'd really appreciate it!

msarro

Ok, so I adore falafel. Since the girlfriend is a vegetarian, I've been trying to find a recipe for them which isn't fried. I've failed.

So, here goes - anyone have a baked falafel recipe? I'd really appreciate it!

TamTastic

Baked Falafel Sandwiches with Yogurt-Tahini Sauce - Cooking Light

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

To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

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.

Preheat oven to 425°.

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.

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.


Nutritional Information
Calories:388 (18% from fat)
Fat:7.7g (sat 3.5g,mono 1.6g,poly 1.6g)
Protein:18g
Carbohydrate:64.6g
Fiber:14.7g
Cholesterol:7mg
Iron:5.2mg
Sodium:535mg
Calcium:181mg
Jeanne Kelley, Cooking Light, DECEMBER 2007

TamTastic

Falafel Pitas with Cucumber-Yogurt Dressing - Cooking Light


Pack the cucumber-yogurt dressing in a separate container to serve with the sandwiches. Vegetable crudités such as bell pepper wedges and carrot or celery sticks will round out the meal. You can substitute fresh baby spinach for the arugula, if desired.

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

Ingredients
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula
1/2 cup Cucumber-Yogurt Dressing
Preparation

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Note: Nutritional analysis includes Cucumber-Yogurt Dressing.


Nutritional Information
Calories:280 (30% from fat)
Fat:9.4g (sat 1.2g,mono 5g,poly 2.2g)
Protein:11.4g
Carbohydrate:40.1g
Fiber:7.3g
Cholesterol:53mg
Iron:3.3mg
Sodium:592mg
Calcium:81mg
Charity Ferriera, Cooking Light, JANUARY 2007

msarro

Thanks so much Tam! I'll be making these tonight, hehe.

Shannon023

Ok, so I adore falafel. Since the girlfriend is a vegetarian, I've been trying to find a recipe for them which isn't fried. I've failed.

So, here goes - anyone have a baked falafel recipe? I'd really appreciate it!

She's been your gf for awhile..... soon to be Mrs. msarro, hmmmmmm........:smokin:

TamTastic

Thanks so much Tam! I'll be making these tonight, hehe.

Your welcome! I like falafel too!!

msarro

Ok, so I adore falafel. Since the girlfriend is a vegetarian, I've been trying to find a recipe for them which isn't fried. I've failed.

So, here goes - anyone have a baked falafel recipe? I'd really appreciate it!

She's been your gf for awhile..... soon to be Mrs. msarro, hmmmmmm........:smokin:

SHHHHHH SHE'LL HEAR YOU!

:embarassed:

Shannon023

Ok, so I adore falafel. Since the girlfriend is a vegetarian, I've been trying to find a recipe for them which isn't fried. I've failed.

So, here goes - anyone have a baked falafel recipe? I'd really appreciate it!

She's been your gf for awhile..... soon to be Mrs. msarro, hmmmmmm........:smokin:

SHHHHHH SHE'LL HEAR YOU!

:embarassed:

TamTastic

Shannon is such a trouble maker!!!! :devil:


:laugh: