Falafel with Cucumber Sauce
1 (6 Ounce) Container Plain Yogurt
½ Cucumber – Peeled, Seeded, And Finely Chopped
1 Teaspoon Dried Dill Weed
Salt And Pepper To Taste
1 Tablespoon Mayonnaise (Optional)
1 (15 Ounce) Can Chickpeas (Garbanzo Beans), Drained
1 Onion, Chopped
½ Cup Fresh Parsley
2 Cloves Garlic, Chopped
2 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Salt
1 Dash Pepper
1 Pinch Cayenne Pepper
1 Teaspoon Lemon Juice
1 Teaspoon Baking Powder
1 Tablespoon Olive Oil
1 Cup Dry Bread Crumbs
Oil For Frying
2 Pita Breads, Cut In Half (Optional)
1 Cup Chopped Tomatoes (Optional)
½ Cup Feta Cheese (Optional)
Step 1 In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
Step 2 In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
Step 3 In a small bowl Whisk egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Step 4 Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Falafel with Yogurt and Dill Sauce
1 (15 Ounce) Can Chickpeas (Garbanzo Beans), Drained And Mashed With Fork
¾ Cup Panko Bread Crumbs
¼ Cup Diced Red Onion
2 Cloves Garlic, Crushed
1 Tablespoon Olive Oil
1 Tablespoon Chopped Fresh Cilantro
1 Teaspoon Lemon Juice
1 Teaspoon Ground Cumin
¼ Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
¼ Cup Panko Bread Crumbs
1 Cup Canola Oil For Frying
1 Cup Plain Yogurt
⅓ Cup Finely Chopped Fresh Dill
½ Lemon, Juiced
½ Teaspoon Garlic Salt
¼ Teaspoon Ground White Pepper
Step 1 Combine chickpeas, 3/4 cup panko bread crumbs, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
Step 2 Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
Step 3 Heat canola oil in a large skillet over medium-high heat.
Step 4 Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
Step 5 Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels. Serve in pita pockets with choice of toppings: diced tomatoes, dill sauce and Feta Cheese if desired. Serves 4
2 Tablespoons Olive Oil, Divided
1 (15 Ounce) Can Chickpeas, Drained And Rinsed
¾ Onion, Diced
¼ Cup Packed Chopped Fresh Cilantro
¼ Cup Packed Chopped Fresh Flat Leaf Parsley
3 Cloves Garlic, Minced
1 Small Lemon, Zested
½ Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Red Pepper Flakes
½ Teaspoon Baking Powder
⅓ Cup All-Purpose Flour
1 Egg, Beaten
½ Cup Plain Greek Yogurt
¼ Cup Seeded And Minced Cucumber, Squeezed Dry
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Minced Garlic
Kosher Salt To Taste
1 pinch cayenne pepper, or to taste
Step 1Coat a 9×13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
Step 2 Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
Step 3 Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan. Press with back of spoon to flatten into patties.
Step 4 Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
Step 5 Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
Step 6 Serve falafel with yogurt sauce, diced tomatoes in pita pockets.
Baked Chickpea Burgers
2 Cups Canned Garbanzo Beans, Rinsed And Drained
2 Tablespoons Whole Wheat Flour
2 Cloves Garlic, Minced
1 Tablespoon Wheat Germ
1 Tablespoon Chopped Onion
2 Teaspoons Soy Sauce
½ Teaspoon Sea Salt
¼ Cup Sour Cream
½ Cup Greek Yogurt
½ Cup Salsa
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Grease a baking sheet.
Step 3 Mash garbanzo beans, whole-wheat flour, garlic, wheat germ, onion, soy sauce, and salt together in a bowl until well combined.
Step 4 Shape garbanzo bean mixture into 12 one-inch balls and place on prepared baking sheet. Flatten with a spoon.
Step 5 Brush with Olive Oil on both Sides. Bake in the preheated oven until lightly browned, about 15 minutes; flip and bake for an additional 5 minutes.
Step 6 Mix sour cream and salsa together in a bowl for the dip. Serves 4 serve in pita pockets with diced tomatoes, feta and sauce or Greek yogurt and Greek side salad.