Tasteworthy Tuesday: Falafel

Hope you had a great weekend, I sure did.  What wonderful weather we had here in the northeast.  Sorry this post is coming to you a little late but it was hard to get back in the swing of things after the long weekend. 

I have another vegetarian dinner recipe for you today.  Falafel is probably nothing new or exciting to many of you.  It is, however, yummy, easy to make, and fulfilling.  I can't count the number of times I've had falafel that was dry and uninteresting but that is not the case with this recipe. 

Falafel

makes about 20 falafel patties

Ingredients: 

1 - 16oz can of chick peas, drained and rinsed

1 small onion minced

2 garlic cloves, minced

1 1/2 tbsp chopped cilantro

1 tsp dried parsley

2 tsp cumin

1/8 tsp turmeric

1/2 tsp baking powder

3/4 c. bread crumbs

1 egg 

salt & pepper

Instructions: 

Mash chick peas in a bowl or pulse a few times in the food processor.  Add all other ingredients and get your hands in there to combine.  The mix is a bit crumbly but should come together when you squeeze in your hand.  If it feels too dry add a little bit of water.  

Take about 2 tablespoons of the chickpea mixture and form into patties.  Traditionally falafel is formed into balls but I feel that it's easier to cook evenly if it's patty shaped.  Fry for a few minutes on each side until golden brown.

And that's all she wrote!  Serve up in a pita (I recently found some really tasty whole grain pitas), top with humus and cucumber yogurt sauce, and enjoy.    

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