Pan-fry, grill, bake or deep-fry falafel patties until cooked through but not dried out.
Lay one sheet of phyllo dough on work surface, brush with melted butter. Top with a second sheet and brush again with butter. Cut into 9 squares. Repeat process with remaining phyllo sheets, so that you end up with 18 squares. Place one cooked falafel patty in the center of each square and pinch dough together just above the patty. Flair the top so it looks like a delicate bundle, brush lightly with melted butter and set on lightly oiled baking sheet (or parchment paper). Bake at 350 F for 7 minutes.
Place all ingredients for Tahini sauce in food processor. Blend until smooth.
Serve 3 bundles on top of a dollop of Tahini sauce. Garnish with chopped red & green peppers and parsley.
Note: This product can be frozen. Cook the Falafels and make the Bundles. Do not bake it. Freeze them before baking the phyllo. Bake in oven at 350 F from the frozen state. Cook until golden brown and falafel heated through. Approx 15 – 20 minutes.
Features: Vegetarian
Baked Falafel Bundles
(serves 18)
Prep Time: 30 min. – 1 hour
- 18 Sol Cuisine Falafel Patties
- 4 sheets phyllo dough
- 3/4 cup butter, melted
- Garnish: ½ Cup Finely chopped red & green Peppers & Parsley
Tahini sauce:
- 1 1/2 cups tahini
- 1 1/2 cups water
- 1/2 tsp. sea salt
- 3 tbsp. lemon juice
- 2 cloves garlic, pressed
- 1 tbsp. tamari or soy sauce
Falafel Patties
4 Sheets Phyllo Dough
3/4 Cup Butter, Melted
Tahini Sauce:
1 1/2 Cups Tahini
1 1/2 Cups Water
1/2 tsp. Sea Salt
3 Tbsp. Lemon Juice
2 Cloves Garlic, Pressed
1 Tbsp. Tamari or Soy Sauce
Garnish
½ Cup Finely chopped red & green Peppers & Parsley
