Falafel!

Okay so I haven't been cooking very much lately, but I did come across some photos that I had never used so, time to catch up.

I remember this falafel dish being amazing. I've made it twice and I feel like the more I make it, the better it will get. It's sort of like a meat loaf, only using chick peas instead of meat. Kind of different to work with. It just feels so healthy and very very flavorful!

I highly recommend this dish. It's great served with a side salad, and on some baked pita of course (Nick bought Olive Pita... yum!)

Enjoy!!

Falafel

Serves: 6

Ingredients:

1 (15 ounce) can chickpeas (garbanzo beans), drained

1 onion, chopped

1/2 cup fresh parsley (I used about a Tbs. of dried)

1 TBS. oregano

2 cloves garlic, chopped

1 egg

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1 dash pepper

1 pinch cayenne pepper

1 teaspoon baking powder

1 tablespoon olive oil

1 cup dry bread crumbs

oil for frying (You can either fry or bake... I chose to bake)

1 (6 ounce) container plain yogurt

1/2 cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

Directions:

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.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, 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.

If you choose to fry, Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

If you choose to bake, Preheat an oven to 400 degrees F (200 degrees C).

Heat a little olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.

Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

In a small bowl combine yogurt, cucumber, dill, salt, and pepper. Chill for at least 30 minutes.