Falafel

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.