Falafel Omelet Pie in the Oven

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel Omelet Pie in the Oven Recipe. Enjoy Middle Eastern food and learn how to make Falafel Omelet Pie in the Oven.

Ingredients

4 Tbsp cold butter
2¼ cups flour
¼ tsp salt
1 egg
¼ cup ice water

Method

Cut the frozen butter in small pieces.

Mix salt with flour.

Beat the egg.

Put flour in a blender, and then add the egg, the ice water and the butter gradually until a ball of dough is formed.

Wrap the dough well and keep in the refrigerator.

Spread the dough, sprinkle little flour on it. Put in a tray and press it until it takes the shape of the tray.

Pierce the middle of dough with a fork. Cover with aluminum paper and place in a preheated oven of 350 F. for 15 minutes.

Remove aluminum paper.

Mix a cup and half of Falafel paste with four eggs and fill the pie with it. Return to the oven and leave there for 45 minutes.

This pie can be served cold or can be heated easily in a microwave. The same pie can be used with different filling of vegetables, providing it is baked in an oven of medium heat, especially if the amount of liquid is much.

Chef Osama

More Falafel Recipes:

Falafel with Avocado Spread
Baked falafel with roasted eggplant salad
Falafel burgers
Lebanese Falafel
Falafel Sauce
Egyptian Falafel

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Falafel with Avocado Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel with Avocado Spread Recipe. Enjoy tasty & easy Middle Eastern falafel recipes and learn how to make Falafel with Avocado Spread.

Best Vegetarian Entrée. Our first column devoted to vegetarian cooking debuted in the January/February 1995 issue. Since then, we've included hundreds of meatless dishes. The beauty of this Latin twist on the classic Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

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

Ingredients

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

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.

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.

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.

Ann Taylor Pittman, Cooking Light SEPTEMBER 2007


More Falafel Recipes:

Spicy falafels
Warm felafel salad with hummus and tomato
Falafel Mix
Tameya
Quick falafel with cucumber & herb salad
Chickpea and herb falafel

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Spicy falafels recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy falafels recipe . Enjoy tasty Middle Eastern food and learn how to make tasty & Spicy falafels. 

Cheap and easy to make - stuff them into pittas with salad, or serve with couscous and hummus (houmous).

Easy
Serves 6
Easily doubled
Prep 10 mins
Cook 10 mins
Ready in 20 minutes
Freezable
Vegetarian

Ingredients

2 tbsp sunflower or vegetable oil
1 small onion , finely chopped
1 garlic clove, crushed
400g can chickpeas , washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley , chopped, or 1 tsp dried mixed herbs
1 egg , beaten

Method

1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.

2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Nutrition per serving:

105 kcalories, protein 5g, carbohydrate 8g, fat 6 g, saturated fat 1g, fibre 2g, sugar 1g, salt 0.27 g

Recipe from Good Food magazine, October 2006. 

Falafel-Stuffed Pitas Recipe - Egyptian Falafel - Falafel burgers

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Warm felafel salad with hummus and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Middle eastern food) invites you to try Warm felafel salad with hummus and tomato recipe. Enjoy cooking Middle Eastern food and learn how to make Warm felafel salad with hummus and tomato.

These divine little chickpea balls are baked rather than fried, so they are not as crusty as the ones you buy, but they taste lighter and fresher. Serve with hummus and tomato, or wrap the lot in lightly warmed flat bread with yoghurt.

  Ingredients

     400g can chickpeas, drained
     4 spring onions, finely chopped
     2 garlic cloves, crushed
     4 tbsp chopped parsley
     2 tbsp chopped mint
     Half tsp dried chilli or cayenne
     1 tsp salt
     2 tsp ground cumin
     2 tsp ground coriander
     1 tsp bicarbonate of soda
     2 tbsp plain flour
     Hummus
     1 tomato, finely diced
     Mint and parsley leaves for serving
     Extra virgin olive oil for serving

Method

1. In a food processor, whiz the chickpeas with the spring onions, garlic, parsley, mint, chilli, salt, cumin, coriander, bicarb and flour until you have a fine green paste - don't overmix or it will be too wet. Refrigerate for 1 hour.
2. Use two spoons to form the felafel mixture into small ovals (or squish a spoonful in the palm of your hand, as I do), place on an oven tray, brush with olive oil and bake for 15 minutes, turning once, until piping hot and lightly coloured.
3. To serve, spoon the hummus into the centre of each plate. Arrange 3 felafel on top and scatter with fresh mint, parsley leaves and diced tomato. Drizzle with extra virgin olive oil and serve.

Tip: If you prefer to deep-fry, heat vegetable oil to a depth of 5 centimeters in a heavy pan or wok, and cook in batches of four or five for about 4 minutes each until browned, then drain well. Or you can brown them in the hot oil first and finish the cooking in the oven.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Age Friday November 14, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Nut free, Egg free, Salad

Falafel Recipe - Quick falafel with cucumber & herb salad (gluten-free) - Hummus without Tahini

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Falafel Mix - Best Falafel Mix

Learn how to prepare the best Falafel Mix! Learn more about making traditional Lebanese Falafel Mix in this free cooking recipe.


Ingredients
112 lb (375g) broad/fava beans, soaked overnight
1/2 lb (375g) chick peas, soaked overnight
2 cloves garlic, crushed
1 large brown onion, finely chopped
4 large spring onions, finely chopped
1/2 hot red or green pepper, finely chopped or ground
1 level tablespoon bicarbonate of soda
3 tablespoons plain flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1/2 teaspoons cumin
1 1/2 tablespoons salt
1/2 teaspoon black pepper
Oil for frying

How to make Falafel
Drain the beans and chick peas and rinse well in cold water. If the beans are not skinless, skin them.

Pound or grind the beans and chick peas (if grinding, put them through the fine blade of the mincer twice).

Mix in the crushed garlic, chopped onions, spring onions and hot pepper, then add the remaining ingredients.

Pound or blend the mixture to a smooth paste and let rest for at least one hour.

Take walnut-sized lumps of the mixture and mould into round flat shapes 1 1/2 in (4 cm) in diameter.

Allow to rest for a further 15 minutes, then deep fry them in oil until golden brown.

Serve hot accompanied by a tomato, Pickles, cucumber salad, Tahini Sauce, and Pita Bread.

Variation - Roll the mixture in sesame seeds before frying.

Try...
Lebanese Falafel - Egyptian Falafel - Palestinian - Falafel Falafel Sauce - Falafel sandwiches

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Tameya

Tameya is the Egyptian Coptic (Christian) name for what's known as falafel throughout the rest of the Middle East. Originating in Egypt and made with broad beans (fava), the mixture sometimes substitutes chickpeas for half the fava. In Israel, where falafel has become the national dish, chickpeas have replaced the broad beans altogether. Start this recipe a day ahead.

Ingredients (serves 8)
360g (2 cups) dried, peeled broad beans (see note) or chickpeas
1 teaspoon fenugreek seeds
6 green onions, finely chopped
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped coriander
3 cloves garlic, finely chopped
2 teaspoons ground cumin
Pinch of chilli powder
1/4 teaspoon bicarbonate of soda
35g (1/4 cup) sesame seeds
Olive oil or vegetable oil, to deep-fry
Tahini sauce and pita bread, to serve

Method
1. Soak beans and fenugreek together in water overnight. Drain. Process to a paste in a food processor with onions, herbs, garlic, cumin, chilli, bicarbonate of soda and 2 teaspoons sea salt. Using wet hands, shape tablespoons of mixture into 4cm cakes. Coat lightly with sesame seeds.

2. Heat 5cm oil in a frying pan over medium heat and cook tameya in batches for 2 minutes each side or until golden. Drain on paper towels. Serve with tahini sauce and pita bread.

Notes & tips
Dried, peeled broad beans are available from Middle Eastern and Greek food stores.

Try
Lebanese Falafel
Egyptian Falafel
Palestinian Falafel
Falafel sandwiches

Source
Vogue Entertaining + Travel - October/November 2008, Page 148
Recipe by Sophia Young

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Quick falafel with cucumber & herb salad (gluten-free)

Ingredients (serves 4)

800g canned chickpeas
1 tbs tahini paste*
1 cup flat-leaf parsley leaves
2 garlic cloves
1 tsp ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve

Cucumber & herb salad
2 Lebanese cucumbers, halved, sliced
1/2 cup whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 tbs red wine vinegar
1 tbs olive oil

Method

1. Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.

2. Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.

3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

Notes & tips

* Available from the health food section in supermarkets.

Source
delicious. - April 2005, Page 92
Recipe by Nancy Duran

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Chickpea and herb falafel

Enjoy middle eastern food recipes and try Chickpea and Herb Falafel.

Ingredients (serves 10)

1 tbs cumin seeds
1 tbs coriander seeds
2 x 400g cans chickpeas, rinsed, drained
3 cloves garlic, chopped
3/4 cup finely chopped coriander
1/4 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup (50g) plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup (75g) sesame seeds
Sunflower oil, for shallow-frying
Tarator sauce

Method

1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges.

Source
Notebook: - March 2006, Page 120
Recipe by Jane Hann

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Falafel Sandwiches with Yogurt-Tahini Sauce

Falafel is a healthy, vegetarian-friendly meal from the Middle East and Mediterranean. 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.

How to Prepare a Falafel Sandwich!

Ingredients - Serves 6

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.
  

Falafel-Stuffed Pitas Recipe

Prepare these delicious falafel-stuffed pitas, and let your guests customize the toppings.

Ingredients - serves 4

Falafel:

• 1/4 cup dry breadcrumbs
• 1/4 cup chopped cilantro
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 large egg
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 tablespoon olive oil

Sauce:

• 1/2 cup plain low-fat yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame-seed paste)
• 1 garlic clove, minced

Remaining ingredients:

• 4 (6-inch) whole wheat pitas, cut in half
• 8 curly leaf lettuce leaves
• 16 (1/4-inch-thick) slices tomato

Preparation

• To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
• To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.

Tips: To prevent the falafel mixture from sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.

Falaffel

Falaffel also known as (Fallafel, Falafel and in Egypt and Sudan as ta'meya, Arabic طعمية), is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.

Falaffel Ingredients:

• 1 kg green dried fava beans, peeled or chick peas
  
• 1 cup fresh parsley, chopped
• 1 cup fresh coriander, chopped (cilantro)
• 3 heads garlic, peeled and crushed
• 3 large onions, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon ground paprika
• 1 teaspoon ground red chili pepper
• 1/2 teaspoon ground black pepper
• 2 tablespoons plain flour or gluten-free flour
• 1 teaspoon ground dried coriander
• 1/2 teaspoon bicarbonate of soda
• 3 teaspoons baking powder
  

For Deep Frying

• vegetable oil

Preparation:

• Soak beans in water for 24 hours, then drain well. Peel the fava beans.

• Mix together the peeled fava beans or chick peas, chopped parsley, coriander/cilantro, crushed garlic and chopped onions.

• Grind in a food processor.
• Add all remaining falaffel ingredients and process again.

• Allow to rest for 30 minutes.
• Knead the falaffel mix.
• Form spoonfuls of the falaffel mixture into balls and flatten slightly.

• Heat oil in deep pan over high heat, then fry till browned.

More Falaffel Recipes

Falaffel can be prepared in a variety of ways even in the middle east. The spices are important and should be personalized to taste.

• Lebanese Falafel: Try the Lebanese version of doing falafel using chickpeas.
  
• Egyptian Falafel: Try the Egyptian version of doing falafel using fava beans .
  
• Palestinian Falafel: Try the Palestinian version of doing falafel using chickpeas.
  
• Israeli Falafel: Try the Israeli version of doing falafel using chickpeas.
  
• Falafel Sauce
• Falafel sandwiches

Searches related to: Falaffel

• hummus recipes
• Falafel Maker
• tahini
• Tahini Dressing

How to make Falafel: