Falafel Omelet Pie in the Oven Recipe

Photo: Falafel Omelet Pie in the Oven Recipe

The home of tasty food recipes invites you to try Falafel Omelet Pie in the Oven recipe. Enjoy my collection of delicious food recipes 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.

By Chef Osama

Falafel burgers recipe - How to make Falafel burgers

Photo: Falafel burgers recipe

The home of Tasty Food Recipes invites you to try Falafel burgers recipe. Enjoy my collection of delicious food recipes and learn how to make Falafel burgers.

A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories

Easy
Serves 4
Easily doubled
Prep 10 mins
Cook 6 mins
Vegetarian

Ingredients
400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Method
Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Nutrition per serving

161 kcalories, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g

Recipe from Good Food magazine, March 2008.

More Food Recipes: 

Falafel pockets with cucumber and tomato 
Falafel Omelet Pie in the Oven 
Spinach & yoghurt dip 
Herbed yoghurt dip 
Labneh Recipe
Paprika chicken with quinoa tabbouleh

Lamb/felafel wraps recipe

Photo:Lamb/felafel wraps recipe

The home of Tasty Food Recipes invites you to try Lamb/felafel wraps recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb/felafel wrap.

Satisfying everyone can be a lot easier and fuss-free than many people think. With a few simple tweaks one basic recipe can serve everybody - without war breaking out!

Ingredients (serves 4)
1/4 cup olive oil
250g lamb leg steaks, sliced
1 brown onion, chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lemon juice
1/4 cup beef stock
200g packet felafel mixture
Wholemeal Lebanese bread rounds, plain yoghurt and lemon wedges, to serve

Salad
3 medium tomatoes, diced
2 Lebanese cucumbers, diced
2 green onions, sliced
1 small green capsicum, diced
1 cup fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
2 tablespoons extra-virgin oil

Method
Heat 1 tablespoon oil in a frying pan over medium heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl. Cover to keep warm. Add onion and garlic to pan. Cook for 3 to 4 minutes or until softened. Add cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat. Add lemon juice and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until thickened.

Make felafel mixture following packet directions. Divide into 6 portions. Shape into patties. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook patties for 4 to 5 minutes each side or until golden. Transfer to a plate lined with paper towel.

Make salad Place tomato, cucumber, onion, capsicum, mint and parsley in a bowl. Add lemon juice and oil. Toss to combine. Serve with lamb, felafels, yoghurt, Lebanese bread and lemon wedges.

Notes
Warm Lebanese bread rounds before serving. For the children: Chop up 1 felafel. Serve with a little meat and salad. Super saver: Use budget beef rump steak instead of lamb and save around $2.00 in total.


Source
Super Food Ideas - September 2010, Page 32
Recipe by Kim Coverdale

Falafel pockets with cucumber and tomato recipe

Photo: Falafel pockets with cucumber and tomato recipe

The home of Tasty Food Recipes invites you to try Falafel pockets with cucumber and tomato recipe. Enjoy my collection of delicious food recipes and learn how to make Falafel pockets with cucumber and tomato.

Chickpeas give this low-fat, diabetes-friendly vegetarian meal a protein boost.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)
Olive oil spray, to grease
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
2 x 400g cans chickpeas, rinsed, drained
1/3 cup chopped fresh coriander
50g (1/3 cup) plain flour
1 x 250g punnet grape tomatoes, halved
2 Lebanese cucumbers, finely chopped
4 small wholemeal pita breads, halved
Dairy Farmers Traditional Lite natural yoghurt, to serve

Method
Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.

Heat a frying pan over medium heat. Spray with olive oil spray. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the coriander and cumin and cook, stirring, for 1 minute or until aromatic. Set aside to cool slightly.

Place the onion mixture, chickpeas and 1/4 cup of coriander in the bowl of a food processor and process until well combined and the mixture just comes together. Transfer to a bowl. Add flour. Use your hands to mix until combined.

Divide mixture into 24 equal portions. Shape each portion into a 1cm-thick patty. Transfer to the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 25-30 minutes or until golden.

Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.

To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.

Source
Good Taste - February 2008, Page 47
Recipe by Chrissy Freer 

More Food Recipes: 

Falafel Omelet Pie in the Oven 
Spinach & yoghurt dip 
Herbed yoghurt dip 
Labneh Recipe
Paprika chicken with quinoa tabbouleh
Cold yogurt soup