We made this dish more like a salad with lots of Romaine,
extra cucumbers and diced tomatoes.
We also made the dressing a little thinner to spread easier onto our
lettuce. Homemade pita wedges are
a nice addition. Just cut up the
pita, put on a baking pan, drizzle with olive oil and add salt or your favorite
spices. I cooked mine at 275
degrees for approx. 15 minutes or until crispy. Keep a close eye on them.
Weeknight Falafel with Greens
Better Homes and Gardens Recipe
Keep the patties chilled right up until cooking to ensure
they hold their shape and develop a crispy exterior.
2 15
0z. cans garbanzo beans, rinsed and drained
1 shallot
6 cloves
garlic, peeled
1 cup
loosely packed flat-leaf parsley
2 teaspoons
chili powder
1/3 cup
all-purpose flour
1 lemon
1 6
oz. carton plain vegan yogurt (I used vegan Daiya Greek Yogurt and added a
little dill, onion and garlic powder to dressing).
1/2 cup
chopped or sliced cucumber
I
added diced tomato
Greens of your choice
2 tablespoons
olive oil
***I
added toasted pita chips brushed with olive oil and Za’atar seasoning and baked
in oven at 275 until crispy.
In a food processor combine beans, shallot, garlic, parsley,
chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Pulse until finely chopped. Add flour, pulse until mixture just
holds together.
Divide mixture into 12 balls. Flatten each slightly.
Cover; chill 30 minutes or overnight.
Meanwhile, remove 1 teaspoon zest from lemon. Juice half the lemon. Cut remaining half into wedges. Stir together lemon zest and juice,
vegan yogurt, and cucumber. (I
added Dill, Onion and Garlic Powder to yogurt mixture and a little more yogurt
to make it a little thinner to cover our greens.)
In a very large skillet heat oil over medium heat. Add patties. Cook 8 minutes or until golden brown and heated through,
turning once. Serve with yogurt
sauce and lemon wedges. Makes 4
servings.
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