Baked Falafel Sliders with Yogurt Tahini Sauce…..

I now completely understand why these luscious cakes are fried.  Most often, I’ve had them fried until very dark brown.  I can only asssume that after working with my falafel mixture, it is needed to keep its shape.  That being said, I had to take an extra step in my preparation.  I found that when I only baked them, as I would most of my “oven fried” recipes, they were very soft and would not keep their shape very well.  I baked, allowed them to cool, then I pan fried them in a little olive oil.  This had a more favorable result.    Lightly crispy on the outside and tender and flavorful on the inside.  I loved them!

Here we go…

I used my food processor to blend the canned chick peas.  I’ve read recipes where you’re instructed to mash them with a spoon, seems difficult to me.   After you’ve processed the chick peas, add the rest of the falafel ingredients.  Process until well blended.  Refrigerate for at least an hour.

Non stick foil line a cookie sheet.  Pour about a tablespoon of olive oil over the sheet and spread with your hand to coat the whole sheet.  Preheat the oven to 375′.

For uniform cakes, I use a large ice cream or a cookie scoop. 

Scoop into your hand and shape into a small patty. 

Carefully dredge in bread crumbs.

Place on prepared cookie sheet.

Drizzle the tops with a small amount of olive oil.  (you can see that I made a huge recipe here, this recipe only makes 8)  Bake for 30 minutes.  Allow the cakes to cool for easier handeling.  Heat a skillet over medium heat and add a couple of tablespoons of olive oil.  Once the oil is very hot, add the cakes, be careful not to crowd, and brown on both sides. (3-4 minutes per side)  Serve inside a quartered pita bread with fresh cucumber, thinly sliced sweet onion, and tahini sauce.  Serve with a yummy tabbouleh salad.  Healthy and soooooo delicious!

Yogurt Tahini Sauce

½ cup tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons yogurt
¼ teaspoon salt
½ cup water


1 can chick peas, drained
1/2 large onion, coarsely chopped
2 tablespoons flat leaf parsley
1/2 teaspoon kosher salt
3 large cloves fresh garlic, coarsely chopped
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon baking power
2 tablespoons flour
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unseasoned bread crumbs.
Olive oil for frying and to coat the cookie sheet

Pita bread, cut into quarters
1 medium cucumber, thinly sliced
1 small sweet onion, thinly sliced

1)  Whisk all yogurt tahini sauce ingredients together until well blended.  Refrigerate until you’re ready to serve.
2)  Place the chick peas into the food processor and process until smooth.  Add the rest of the ingredients and process until well blended.  Refrigerate for at least an hour.
3)  Preheat oven to 375′.  Non stick foil line a cookie sheet and add a couple of tablespoons of olive oil, spread over sheet to coat.
4)  Scoop out the dough using a 2 tablespoon cookie scoop.  Carefully shape into a small patty and coat with bread crumbs.  Place on the cookie sheet.  Drizzle with a small amount of olive oil.
5)  Bake for 30 minutes.  Remove from oven and allow to cool for about 20 minutes.
6)  Heat skillet over medium heat, add olive oil to coat the bottom of the pan, about 2 tablespoons.  When very hot, fry each falafel until nicely browned.  Allow to drain on a paper towel lined plate.  Serve with pita bread, tahini sauce, fresh sliced sweet onion, and fresh cucumber.  Makes 8 falafel.  Serves 4.

*for an interesting appetizer, use a small cookie scoop and make them bite size.  Serve with the yogurt tahini sauce for dipping.

Yippee! My Chicken Satay Recipe is Featured on The Pioneer Woman Blog!

Well, I’m so incredibly excited to have one of my beloved recipes featured on The Pioneer Woman!  I’ve posted many, many recipes on this site, 48 to be exact.   The recipe featured is my Chicken Satay with Peanut Sauce.….I’m glad they found it as good as my friends and family!   If you have a second, check out this link with …step by step instruction, very cool!!!!

Thank you missamy from Pioneer Woman!

Have a great day!

Chicken Satay with Peanut Sauce…..

This is one of my favorite appetizers.  It is quite simple and easy to make ahead of time.  The peanut sauce is fantastic!  For a different twist, try tossing the grilled chicken pieces, a pinch of red pepper flakes,  and peanut sauce with a pound of hot angel hair pasta and  top with chopped cilantro….OMG, delish! 
Chicken Satay with Peanut Sauce

For the marinade:
4 tablespoons low sodium soy sauce
4 tablespoons lime juice
2 tablespoons canola or vegetable oil
2 teaspoons cumin
2 teaspoons turmeric
4 teaspoons coriander
2 lbs. boneless skinless chicken breast or thighs cut into 1” pieces
32 or more 6” bamboo skewers, soaked in water for 20-30 minutes

For the Sauce:
2 tablespoons oil
1/3 cup finely chopped onion
2 teaspoons chili powder
½ of marinade
1 cup creamy peanut butter
¼ cup brown sugar
1/2 cup water plus more if needed
Lime wedges

1) Combine all marinade ingredients and set aside. Cut the chicken into 1” pieces skewer 3 pieces per skewer. Pour half of the marinade over chicken and marinate for an hour.
2) For the sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and reserved marinade, brown sugar, and ½ cup of water. Continue over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Cook chicken over preheated grill 8-12 minutes. Serve with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 skewers.  Allow for 2-3 per person per serving.