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Falafel Loaf with Tarator Sauce



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Amarante




 
 
    
 

Post Mon, Jun 13 2022, 1:57 pm
This was very good and obviously much healthier and easier than frying individual falafel balls.

Since this is served at room temperature it is a great recipe to make ahead.

I made the garlic paste and tarator sauce ahead of time. The tarator sauce combined with the garlic paste reminded me of a secret sauce that is sometimes served with Middle Eastern style rotisserie chicken.

The instructions regarding how to mash the garlic with salt do provide a different result than just chopping or pureeing. I do this with my gazpacho as well - the crystals of the salt get incorporated into the garlic.

Falafel Loaf with Tarator Sauce

Excerpt From: Joumana Accad - Taste of Beirut.

YIELD: 8 SERVINGS

Falafels have taken America by storm! This chickpea loaf is a falafel minus the deep-frying. It is fluffy and moist. It is eaten with a fork, with some tarator sauce drizzled on top.

Ingredients:

2 cans (15.5 ounces) chickpeas
3 large eggs
½ cup bread crumbs
1 large white onion, chopped
1 teaspoon baking powder
1½ teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika or Aleppo pepper
1 teaspoon salt
1 cup Italian parsley
1 cup cilantro
1 tablespoon garlic paste (see below)
¼ cup olive oil
1 cup tarator sauce (see below)

Directions:

Heat the oven to 375 degrees F.

Drain the chickpeas and transfer them to the bowl of a food processor.

Add the eggs, bread crumbs, onion, baking powder, cumin, coriander, paprika, and salt, and process until mixture is doughy.

Add the parsley, cilantro, garlic paste, and olive oil, and process until the mixture is smooth and all the ingredients are well combined.

Transfer to a loaf pan lined with parchment paper.

Bake for 35 minutes or until a knife inserted in the loaf comes out dry. Serve at room temperature with the tarator sauce.

NOTE: The amount of sauce can vary based on preference. I’d recommend setting aside 1 cup of sauce for the entire loaf, which would give each serving 1 or 2 tablespoons.

Tarator sauce is the Lebanese equivalent of mayonnaise. It is very easy and quick to prepare (it only takes five minutes), does not contain eggs, and is made with only three ingredients. It is slathered on falafel sandwiches, mixed with chickpeas for hummus, and used to dress boiled and fried vegetables, dips, and grilled meats. When making this sauce, taste as you go along, adjusting the lemon juice and the amount of garlic paste, according to taste. Some people dislike garlic and omit it when making tarator. The amount of water will be determined as you go along; it should be enough to make the sauce creamy and smooth, but not too watery.

[color=Font Color]Taratar Sauce [/color]

Ingredients:

1 teaspoon garlic paste (see recipe p. 30)
½ cup tahini
¼ to ½ cup lemon juice (more or less, according to taste)
¼ to ⅓ cup water

Directions:

Place the garlic in a bowl, add the tahini, and mix well. Add the lemon juice and water gradually, stirring until the sauce is the consistency of a creamy yogurt. Add more water slowly if needed. Taste and adjust the sauce as needed.

VARIATION: Add ½ cup chopped parsley to the tarator and mix well prior to serving. This herby tarator can be used to dress salads.

Garlic Paste

YIELD: 1 TABLESPOON

This mashed garlic, made using a mortar and pestle, is used daily in kitchens in Lebanon

I want to stress that a garlic press or simply chopping garlic is not ideal if one wants to cook Lebanese dishes. The pounding of fresh garlic with salt, resulting in a paste, is what one should go after. This mashed garlic is used in salad dressings, mezze items, soups, stews, pasta—in short, every single dish, especially dishes served at room temperature.
Pounding garlic into a paste was my job as an apprentice cook when I was ten years old, and my mother made me pound away until it was really smooth.Since I try not to salt too much, and there’s no way to do garlic paste without the salt, I don’t add it to the rest of the dish. When I add the mashed garlic to stews or soups, I do so at the end of cooking to keep the garlic fresh and pungent.

Ingredients:

6 garlic cloves
1 teaspoon salt
Directions:

Directions:

Peel and cut the garlic cloves lengthwise; toss out the clove if it contains a green shoot, which indicates that it is old. To peel the clove easily, knock it decisively with the handle of a knife. Chop the garlic fine and place in the mortar with the salt. Pound away for 2 or 3 minutes until the mixture is the consistency of a paste. Use in cooking right away or store in the freezer, wrapped in plastic wrap and placed in an airtight container. You can prepare several such small packages at one time.
 


Last edited by Amarante on Mon, Jun 13 2022, 2:04 pm; edited 1 time in total
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HH613




 
 
    
 

Post Mon, Jun 13 2022, 2:00 pm
Looks good but got lost me at the garlic paste. Any way around this?
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Amarante




 
 
    
 

Post Mon, Jun 13 2022, 2:09 pm
HH613 wrote:
Looks good but got lost me at the garlic paste. Any way around this?


Oops the last part of the instructions for the garlic paste were left out.

It seems more complicated than it really is as. You don't need a mortar and pestle and I didn't pound but just kept of kept squashing it. Any heavy object that isn't breakable on a your cutting board works fine.

It creates a salty mash - and you can make it ahead of time which I like in recipes because I am generally lower energy by dinner time and don't want to prep but just be able to put the ingredients together.

For this dish the whole thing is made ahead of time.

ETA Because of the author's lengthy explanations, the recipe seems more complicated than it actually is until you actually read and see how it actually is broken down.
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