Smokey Mesquite Baked Falafel Recipe

Prep Time 40min.
Total Time 40min.
Servings 4 servings

Treat you family to a tour of the Mediterranean with Smokey Mesquite Baked Falafel. Our Smokey Mesquite Baked Falafel will transport you to another world.

What You Need

1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1 Tbsp. A.1. Mesquite Marinade
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup chopped yellow onions
1/4 cup chopped roasted red peppers
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. ground cumin
1 cup shredded lettuce
1/2 cup thinly sliced red onions
1/2 cup chopped English cucumbers
4 pita breads
1/3 cup fresh cilantro leaves

Make It

Heat oven to 400ºF.

Combine first 3 ingredients until blended; set aside. Process chickpeas and yellow onions in food processor until smooth; spoon into medium bowl. Stir in red peppers and 1 cup cheese mixture. Shape into 12 (3/4-inch-thick) patties.

Place remaining cheese mixture in pie plate. Add patties, 1 at a time, turning to evenly coat both sides of each patty with cheese mixture. Place on baking sheet sprayed with cooking spray.

Bake 20 min. Meanwhile, mix sour cream, lemon juice, garlic and cumin until blended. Reserve 3 Tbsp. sour cream mixture. Toss lettuce, red onions and cucumbers with remaining sour cream mixture.

Top pitas with lettuce mixture and falafel patties. Drizzle with reserved sour cream mixture; top with cilantro.

Waffled Falafel Recipe

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.

Recipe courtesy of Food Network Kitchen

Total:50 minPrep: 30 minCook: 20 min
Yield: 4 servings
Level: Easy

Ingredients

1/3 cup vegetable oil, plus more for brushing waffle iron
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
1/4 cup store-bought hummus, thinned with water
Hot sauce, for serving

Directions

Special equipment: Waffle iron (preferably for thin waffles)

Preheat the oven to 200 degrees F (to keep cooked waffles warm).

Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.

To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

Cook's Note

The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

Copyright 2013 Television Food Network, G.P. All rights reserved

Falafel in warm pitta bread recipe

11 Ingredients
Serves 2

Recipe by Rachel Allen from Rachel's Favourite Food

This Middle Eastern street food is hard to beat: spiced chickpea fritters served in warm pitta bread with cucumber, tomato, natural yoghurt and a drizzle of tahini.

Ingredients

400 g tinned chick peas drained
3 crushed or grated Garlic Cloves
1 teaspoon ground Coriander
1 teaspoon toasted and ground Cumin
1 tablespoon chopped Parsley
1 tablespoon Plain Flour
2 Pita Bread
0.25 sliced Cucumber
2 large sliced Tomatoes seasoned with salt, pepper and a pinch of sugar
4 tablespoons Natural Yoghurt
2 tablespoons Tahini optional

Method

1. To make the falafel, whiz up the chickpeas, garlic, onion, spices and parsley in a food processor until just smooth.
2. Empty into a bowl, add in the flour and season to taste.
3. It will taste quite strong, but don't worry, it needs to be since it will mellow when it's cooked.
4. Flour your hands and shape the mixture into 4 patties and fry them in a little oil until golden on both sides (about 3-4 minutes on a medium to low heat).
5. While they're cooking, heat up the pittas, then split them open and pop 2 falafels into each, followed by slices of cucumber and the seasoned tomato slices.
6. Spoon over the yoghurt and tahini, if using.
7. Eat immediately!

SUMAC CHICKEN AND HUMMUS WRAPS RECIPE

SERVES 4
PREP TIME 25 mins
COOK TIME 8 mins
INGREDIENTS 9
DIFFICULTY Easy

Perfect for picnics, these sumac chicken and hummus wraps are packed with fresh flavours.

INGREDIENTS

4 x 170g chicken breast fillets
1 1/2 tablespoons sumac
2 tablespoons olive oil
8 mountain bread wraps
200g mixed salad leaves
4 tomatoes, sliced
2 large avocados, sliced
1/2 cup coriander leaves
2/3 cup (160g) low-fat hummus
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METHOD

1 Halve the chicken breasts through the centre to make 8 thin fillets. Place in a bowl with sumac and oil. Season with salt and pepper and rub well into the chicken.
2 Heat a chargrill pan on medium-high heat. Cook the chicken, in batches, for 3-4 minutes on each side until cooked through and charred. Cover with foil and rest for 5 minutes.
3 Place the bread on a flat surface. Arrange the salad leaves, tomato, avocado and coriander in the centre of each. Dollop hummus over, then cut chicken into thin slices and place on top. Wrap to enclose, then serve immediately.

NOTES

Sumac is a lemony Middle Eastern spice from supermarkets and delis.