Recipe: Appetizing Falafel squares with Muhammara dip
Falafel squares with Muhammara dip. Muhammara is a roasted red pepper and walnut dip that originated in Aleppo, Syria. It is popular in Levantine and Turkish cuisines and typically served as a part of the Arabic Mezze. You will see it in restaurants served with hummus, baba ganoush, mutabbal, falafel, foul mudammas dip, Tabbouleh salad, and freshly baked pita bread.
This muhammara recipe is easy to make, and I love serving it with warm pita as part of a Mezze platter, spread it on your sandwiches, or scoop it on top of grilled chicken or fish. Slice the Arabic bread into triangles or wedges (see image below) and drizzle over with olive oil and sprinkle with salt. Stir together shredded cucumber with Greek yogurt, lemon, garlic, and dill, and it's nothing short of a revelation. You can cook Falafel squares with Muhammara dip using 23 ingredients and 13 steps. Here is how you cook that.
Ingredients of Falafel squares with Muhammara dip
- It’s for of making muhammara dip-.
- It’s 3/4 Cup of chopped walnuts.
- Prepare 3/4 Cup of fresh bread crumbs.
- Prepare 4-5 of Garlic cloves.
- You need 2 of dry kashmiri red chillies.
- You need 1 tsp of sugar.
- You need As per taste of Salt.
- It’s For of making falafel squares-.
- Prepare 1 bowl of chickpeas.
- You need 7-8 of garlic cloves.
- Prepare 2 of medium sized onions.
- It’s 2 of green chili.
- Prepare As per taste of Salt.
- It’s 1/2 tsp of roasted cumin powder.
- Prepare 1/2 tsp of pepper powder.
- It’s 1/2 Cup of fresh bread crumbs.
- Prepare 2 tbsp of gram flour.
- Prepare 1 small bowl of chopped coriander.
- It’s 1/4 tsp of baking soda.
- Prepare for of serving-.
- Prepare as required of Muhammara dip.
- You need as required of Sliced tomato and cucumber.
- It’s as required of Coriander leaves.
It's perfect for authentic falafel sandwiches, but it works on any sandwich, burger, or even grilled veggie platter. Use it as a healthy dip, spread, or slather: you name it! Description Muhammara, a roasted red pepper dip, is a Syrian recipe that consists of blended red peppers, walnuts, breadcrumbs, pomegranate molasses and spices. Perfect for a starter, served with vegetable crudités, warm flatbreads and falafel.
Falafel squares with Muhammara dip step by step
- For making muhammara dip.
- First soak dry red chillies for 15 mins. Chopped walnuts..
- Take all ingredients in mixer jar. Add salt and grind it. If needed add some water and crush it. Consistently should be medium thick..
- Dip is ready..
- Wash chickpea properly. Sock chickpea in enough water for 17 to 18 hours add 1/4 teaspoon baking soda while soaking..
- In a mixer jar take all the ingredients except coriander. Grind it on a pulse mode. Keep it corse. Now at coriander and again grind it on pulse mode(your mixture must be corse).
- Take this mixture in a bawl, add breadcrumbs, gram flour and baking powder mix it properly and give rest of 15 minutes..
- For making square on flat surface put plastic sheet on it take some mixture. And give square shape. Meanwhile hear the nonstick pan..
- Put the square downward and take away plastic sheet care fully..
- Turn the square as one side become golden brown, on other side also make it golden brown. Take it and put it on flat surface and make it cool..
- Now cut it into square shape. Apply muhammara dip, put tomato and cucumber slices and garnish it with coriander..
This classic Levantine dip is rich yet light, with plenty of roasted red pepper flavor, a bit of spice from aleppo chili flakes, sweet-tartness from pomegranate molasses, and nutty richness from walnuts. Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Add baking powder to the falafel mixture before forming into balls/patties. A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below), that can be made ahead!