Falafel Recipe #101525
A Middle Eastern delight. I don't know how authentic this recipe is but it is my favorite.
38 min | 30 min prep
SERVES 4
- 4 scallions, cut into 1 inch pieces
- 2 cloves garlic, halved
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh mint
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup plain dried breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon Tabasco sauce
- vegetable oil cooking spray
- 2 tablespoons olive oil
- 4 pita pockets, warmed
- shredded lettuce
- chopped tomato
- sliced onion
Herbed Cucumber Yogurt
- 1 cup plain low-fat yogurt
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 kirby cucumber, seeded and chopped
- sea salt
- pepper
- To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
- To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
- Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
- Lightly oil hands and form mixture into 4 burger shaped patties.
- Spray each patty lightly with cooking spray.
- Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
- Fry patties for about 4 minutes on each side or until golden brown and crisp.
- Transfer cooked patties to a paper-towel lined plate.
- Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
- Serve with Herbed Cucumber Yogurt.
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5 stars