Jul 1, 2016

Friday Feasting: Favorite Falafels

Favorite Falafels!
Yogurt, tahini, salt, and cucumber combined for the sauce.
Falafel mixture...in progress.
Cook in oil 3-5 minutes per side.
Remember the pita bread.

Favorite Falafels

A recipe we hit upon many years ago and one that almost all the children enjoy! A great vegetarian meal than even meat lovers like. 

For Sauce:
8 oz yogurt or sour cream
¼ C tahini
½ tsp salt
1 cucumber, peeled and diced

For Falafels:
2 (15 oz) cans garbanzo (chickpeas) beans, drained/rinsed
1 onion, chopped
1 bunch fresh parsley, bottom stems removed
2 tbsp minced garlic
¼ C oil (olive is what we use)
4 tsp cumin
2 tsp coriander 
2 tsp salt
1 tbsp lemon juice
¼- ½ tsp cayenne pepper
2 eggs
1.5 C bread crumbs
2 tsp baking powder

Pitas (pack of 8)

For Sauce: Combine yogurt, tahini and salt until blended. Fold in cucumber. Set aside.

For Falafels: In a food processor, add chickpeas and pulse until minced.  Add oil while running processor for 10 seconds. Remove to large bowl. Process onions and parsley until chopped. Add to chickpeas. Add cumin, coriander, salt, lemon juice eggs and baking powder and stir to combine. Add bread crumbs and combine. After all ingredients are mixed, form ping-pong sized balls and flatten. Continue with the remainder of the falafel mix. Cover and refrigerate for 30 minutes or ready to fry.

Add a thin layer of oil to cover bottom of pan and heat on med high. When hot, add falafels to pan and cook for 3-5 minutes on each side, or until done. 

Cut pitas in half (we quarter half for the littles) and serve with tahini sauce. 

Serves 8-10

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