Featured Product: Nancy’s Organic Whole Milk Plain Yogurt
Ingredients
Falafel
- 1 ½ cups Chickpeas, dried
- ½ cup Green Onions, chopped
- ¼ cup Fresh Cilantro
- 2 Garlic Cloves
- 2 tablespoons Olive Oil
- 1 Lemon, juiced
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Salt
- Pepper, to taste
- 1 teaspoon Baking Powder
Tzatziki
- 1 cup Nancy’s Organic Whole Milk Plain Yogurt
- 2 tablespoons Olive Oil
- 1 Lemon, juiced
- 1 Garlic Clove, coarsely chopped
- ¼ cup Fresh Mint, finely chopped
- ½ English Cucumber, chopped to ¼ inch
- Pinch of Salt
Toppings
- Red Onion, coarsely chopped
- Tomato wedges
- Fresh Mint and Cilantro leaves
Directions
Place the dried chickpeas in a large container and cover them with water. Soak overnight and drain.
Except for the baking powder and vegetable oil, combine all ingredients in a mixing bowl. Working in batches, add the chickpea mixture to a food processor and pulse the blade to chop until fine. Add the baking powder into the chickpea mixture and fully incorporate. Using a large spoon and hands, tightly form the falafel patties and set them aside on parchment paper.
In a large skillet or heavy stock pot, heat the vegetable oil to 350 degrees. Slowly place the falafel patties into the hot oil one at a time. Turning, fry the falafel until golden brown before removing and placing them onto paper towels.
To make the tzatziki, whisk together the first five ingredients before adding the salt (to taste). Fold in the cucumber.
Serve the warm falafel with pita, tzatziki sauce and toppings as desired.