Falafel in Pita with Yogurt Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel in Pita with Yogurt Sauce recipe. Enjoy our quick and easy  recipes and learn how to make Falafel in Pita with Yogurt Sauce. 

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

More Falafel Recipes:

Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce
Falafel & hummus on pita bread
 
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Moroccan mince pilaf recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan mince pilaf recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan mince pilaf.
 
Feed the family with this tasty and nutritious dish on your next camping adventure.

Ingredients (serves 4)

2 tablespoons rice bran oil
1 brown onion, finely chopped
500g lean beef mince (see tip)
1 1/2 tablespoons Moroccan seasoning
2 x 37g boxes dried apricots and sultanas
1 tablespoon dried chives
1 1/2 cups white long-grain rice
2 chicken stock cubes
2 oranges, juiced
1/2 x 100g packet slivered almonds dried chives, to serve

Method

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Cook mince, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add seasoning. Cook, stirring for 1 minute or until fragrant. Add dried apricot mixture, chives and rice. Stir to combine. Add crumbled stock cubes, 1 cup orange juice and 11/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Sprinkle with almonds and chives. Serve.

Notes

Tip: Take frozen beef mince and thaw in the esky.

Source
Super Food Ideas - December 2010, Page 47
Recipe by Kim Coverdale

More Arabic Food Recipes:

Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest

Save and share Moroccan mince pilaf recipe

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Moroccan marinated sausages recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan marinated sausages recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan marinated sausages.

Ingredients (serves 4)

8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Method

Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.

Preheat oven to 200°C. Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.

Transfer sausages to an oven tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Source
Super Food Ideas - October 2003, Page 53
Recipe by Kerrie Sun

More Arabic Food Recipes:

Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous

Save and share Moroccan marinated sausages recipe

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Moroccan swordfish recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan swordfish recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan swordfish.  

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. - January 2003, Page 68
Recipe by Valli Little

More Arabic Food Recipes:

Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish

Save and share Moroccan swordfish recipe

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Arabic Lamb and Potato Pie Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Lamb and Potato Pie Recipe. Enjoy our quick and easy main dish recipes and learn how to make Arabic Lamb and Potato Pie. 

Serves: 7 persons
Preparation time :     30 minutes
Cooking time :     35 minutes

Ingredients

    2 cups vegetable oil, for deep frying
    3 cups cauliflower or 450 g, cut into large florets
    500 g minced lamb
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    3 cloves garlic, sliced
    1 medium green bell pepper or 150 g, sliced
    2 medium tomatoes or 300 g, peeled and sliced
    2 cubes MAGGI® Flavored Mutton Bouillon
    1 tablespoon tomato paste
    ½ tablespoon seven spices
    1 cup water or 250 ml
    For the potato:
    4 medium potatoes or 1 kg, cut into large cubes and boiled
    ½ cup milk or 125 ml
    2 tablespoons butter
    Pinch of salt
    Pinch of white ground pepper
    1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.

Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200˚C for 10-15 minutes or until they are cooked.

In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.

Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.

Mash the potato with milk, butter, salt and pepper.

Pour the cauliflower mixture in an oven proof dish and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:

Fats :     33.00 g
Protein :     21.00 g
Carbohydrate :     33.00 g
Energy :     510.00 Kcal

More Arabic Food Recipes:

Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce

Save and share Arabic Lamb and Potato Pie Recipe

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Brown Penne Pasta with Salmon Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brown Penne Pasta with Salmon Recipe. Enjoy our easy recipes and  learn how to make Brown Penne Pasta with Salmon.

Serves: 5 persons
Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

    300 g whole wheat penne pasta
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    1 medium green bell pepper or 150 g, diced
    2 medium tomatoes or 300 g, peeled and diced
    1 teaspoon chili powder
    Pinch of ground black pepper
    ½ teaspoon ground cumin
    2 tablespoons tomato paste
    1 sachet MAGGI® Bolognaise Mix
    2 cups water or 500 ml
    250 g salmon fillet, cut into medium cubes
    2 tablespoons fresh parsley, finely chopped
    2 tablespoons coriander leaves, finely chopped

Preparation

Cook whole wheat penne pasta according to the packaging instruction and set aside.

Warm olive oil in a medium saucepan. Add and cook onion for 2 minutes or until tender then add bell pepper, tomato, chili powder, black pepper, cumin powder and tomato paste and stir for 5 minutes.

Add MAGGI® Bolognaise Mix and water. Bring to boil and simmer for 5 minutes then add the salmon and simmer for another 5 minutes or until salmon is cooked. Add the prepared whole wheat penne, parsley and coriander. Stir and simmer for few minutes and serve.

Cooking tips :     Stir gently after adding the salmon to avoid breaking it.

Nutritional Information:

Fats :     12.00 g
Protein :     21.00 g
Carbohydrate :     62.00 g
Energy :     433.00 Kcal

More Arabic Food Recipes:

Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous

Save and share Brown Penne Pasta with Salmon Recipe

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Shrimps with Eggplant and Potato Soufflé Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimps with Eggplant and Potato Soufflé Recipe. Enjoy our easy main dish recipes and learn how to make Shrimps with Eggplant and Potato Soufflé.

Serves: 7 persons
Preparation time :     30 minutes
Cooking time :     35 minutes

Ingredients

    1 cup vegetable oil, for deep frying
    2 medium eggplants or 500 g, peeled and sliced
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    2 cloves garlic, crushed
    1 cup mushrooms or 100 g, cut into quarters
    750 g peeled shrimps, cleaned and cut lengthwise
    2 cubes MAGGI® Chicken Bouillon
    2 medium tomatoes or 300 g, peeled and pureed
    1 tablespoon tomato paste
    ¼ teaspoon ground black pepper
    2 tablespoons fresh parsley, chopped
    For the potato:
    4 medium potatoes or 1 kg, cut into large cubes and boiled
    ½ cup milk or 125 ml
    2 tablespoons butter
    Pinch of salt
    Pinch of white ground pepper
    1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.

In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI® Chicken Bouillon , tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.

Mash the potato with milk, butter, salt and pepper.

Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top. 

Nutritional Information:

Fats :     15.00 g
Protein :     30.00 g
Carbohydrate :     34.00 g
Energy :     391.00 Kcal

More Arabic Food Recipes:

Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Mutafaya Recipe

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