Weeknight Falafel

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.