Saturday, January 17, 2009


For the Falafels-
2 T olive oil, divided
1 can chickpeas, drained and rinsed
1 c. diced onion
3 garlic cloves
1/4 c. packed EACH cilantro and parsley
zest of 1 small lemon
1/2 t. salt
1/2 t. cumin
1/2 t. red pepper flakes
1/2 t. baking powder
1/3 c. flour
1 egg

Yogurt sauce-
1/2 c. plain yogurt
1/4 minced cucumber
2 t. lemon juice
1 t. minced garlic
salt and cayenne pepper

To serve- 
grilled pita wedges
diced tomatoes
shredded lettuce

Coat a 9x13 baking dish with nonstick spray and 1 T olive oil and place in oven.  Preheat to 375.
Pulse chickpeas, onion, 3 garlic cloves, cilantro, parsley, zest, salt, cumin, pepper flakes, and baking powder in food processor until minced.  Transfer to bowl and stir in flour and egg.  Drop mixture in balls onto hot baking pan and bake 20min.  Brush falafels with oil, flip and bake for another 15-20min.
Combine yogurt, cucumber, lemon juice and 1 t. minced garlic in a bowl.  Season to taste with salt and cayenne.  Chill under ready to serve.
Serve the falafels with toasted pita wedges, salad and yogurt sauce.

1 comment:

RAP said...

I used this recipe this weekend . . . we loved it!


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