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Baked Green Falafel with Three Dipping Sauces
Nb persons: 6
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Baked Green Falafel with Three Dipping Sauces Falafel: | |
3 cloves | garlic, minced |
1 | shallot, chopped |
1 cup | pistachios |
1/2 cup | mint |
1/2 cup | pistachios |
3 cups | chickpeas, cooked al dente |
2 tablespoons | extra-virgin olive oil |
1 tablespoon | chickpea flour, (or any other flour is fine too) |
2 teaspoons | cumin |
1 teaspoon | coriander |
1/4 teaspoon | chili flakes |
3/4 teaspoons | salt |
Preheat oven to 425 degrees. In a food processor, blend garlic, shallot, pistachios, mint and chickpeas until finely minced. Add chickpeas, olive oil, flour, spices and salt and blend until combined. Spray a baking sheet lightly with olive oil. Form golf ball sized balls with the falafel mix and place evenly on the baking sheet. Spray falafel evenly with olive oil. Bake 40-45 minutes, flipping halfway until lightly browned with a crispy exterior. Harissa Spiced Tomato Sauce: | |
1 tablespoon | extra-virgin olive oil |
2 | garlic cloves, minced |
2 tablespoons | harissa |
1 cup | tomato puree |
Heat olive oil in a small pot on medium heat. Add garlic and saute until fragrant, about 30-60 seconds. Add harissa and saute an additional 30-60 seconds until fragrant. Add tomato puree, bring to a boil then reduce heat and simmer 5 minutes. Remove to bowl and refrigerate to room temperature before serving. Tahini Yogurt Sauce: | |
1/2 cup | plain organic yogurt |
2 tablespoons | tahini |
Juice from 1/4 | lemon, (a little more than a tablespoons) |
Mix all ingredients together in a small bowl. Season with salt. Mint and Cilantro Chutney: Adapted from My New Roots 1 1/2 packed cups cilantro 1/2 packed cup mint | |
1 | shallot, minced |
1 | dried red chili |
1/4 teaspoon | crushed chili flakes, alternative |
Juice of 1 | lime |
1/4 cup | coconut cream |
1 tablespoon | olive oil |
1 teaspoon | honey |
Blend all ingredients in a food processor until they form a pesto-like sauce. Season to taste with salt.
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