Falafel

czwartek, 23 stycznia 2014

Falafel

Time: 38 mins

Ingredients

  • 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

Directions

  • 1 To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
  • 2 To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
  • 3 Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
  • 4 Lightly oil hands and form mixture into 4 burger shaped patties.
  • 5 Spray each patty lightly with cooking spray.
  • 6 Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
  • 7 Fry patties for about 4 minutes on each side or until golden brown and crisp.
  • 8 Transfer cooked patties to a paper-towel lined plate.
  • 9 Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
  • 10 Serve with Herbed Cucumber Yogurt.

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