Falafel

August 12, 2010

1/2 cup chopped tomatoTuck these into pita bread or serve with a green salad.

Makes 4 servings

Ingredients
  • 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans
  • 1 medium onion, coarsely chopped
  • 1/4 cup packed parsley leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon dried oregano leaves
  • 2 to 3 teaspoons lemon juice
  • Salt and pepper, to taste
  • 1 cup dry plain bread crumbs, divided
  • 1/4 cup chopped raisins
  • 1 egg yolk
  • Olive oil cooking spray
  • Tomato-Cucumber Relish (recipe follows)
Preparation
  1. In a food processor or blender, process garbanzo beans, onion, parsley, garlic, cumin, and oregano until smooth; season to taste with lemon juice, salt, and pepper.
  2. Stir in 1/2 cup bread crumbs, raisins, and egg yolk.
  3. Form bean mixture into 16 patties, using about 1 – 1/2 tablespoons for each. Coat patties with remaining 1/2 cup bread crumbs.
  4. Spray large skillet with cooking spray; heat over medium heat until hot. Cook falafel over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of falafel with cooking spray and turn; cook until browned on the bottom, 2 to 3 minutes.
  5. Arrange 4 falafel on each plate; serve with Tomato-Cucumber Relish.

Tomato-Cucumber Relish

Makes about 1 cup

Ingredients
  • 1/2 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 1/3 cup fat
  • free plain yogurt
  • 1/2 teaspoon dried mint leaves (optional)
  • Salt and pepper, to taste
Preparation
  1. In a small bowl combine tomato, cucumber, yogurt, and mint leaves; season to taste with salt and pepper.
Posted in: Recipes, Side Dish Beans