Falafel

Falafel

2 cans garbanzo beans, rinsed and drained (15-16 oz each)
1 shallot, chopped
6 cloves garlic, peeled
1 cup loosely packed flat leaf parsley
2 tsp chili powder
1/2 tsp salt
1/3 cup all purpose flour
1 lemon
6 oz plain yogurt (Greek is fine)
1/2 cup chopped or sliced cucumber
2 tbsp olive oil (or coconut oil)

1. In a food processor, combine beans, shallot, garlic, parsley, chili powder, and salt.  Pulse until finely chopped.  Add flour; pulse just until mixture holds together.

2. Divide mixture into 12-15 chunks and roll into balls.  Place on a cookie sheet, flatten slightly, cover and chill for 30 minutes (or overnight).

3. Meanwhile, remove 1 tsp zest from the lemon and juice half of it.  Stir together the lemon zest and juice, yogurt, and cucumber.  Cover and chill.

4. In a large skillet heat oil over medium heat.  Add falafel patties and cook for 8ish minutes (flipping halfway through) or until golden brown.

5. Serve with lemon wedges, yogurt sauce, and pita bread.

Notes: The hands on time for this recipe is under half an hour, but you do need to build in refrigeration time or the falafel will fall apart when cooking.  White onion substitutes fine for the shallot, too.  One recipe will feed about 4 adults.

Recipe Origination: "Better Homes and Gardens" magazine