This recipe is so easy. And with frying them in cooking spray, pretty healthy! I love to serve it with tzatziki and hummus. With a nice salad, it's an easy light meal.
Adapted from Fake Ginger
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, quartered
1 tablespoon dried parsley
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 cup panko bread crumbs
oil or cooking spray for frying
In the bowl of your food processor, add chickpeas, onions, parsley, and garlic. Process until pieces are small but haven’t quite turned into a paste. Pour into a large bowl and add egg, cumin, coriander, salt, pepper, lemon juice, and baking powder. Stir together to make sure everything is evenly distributed. Add bread crumbs and combine.
In a large, heavy bottomed pan, spry cooking spray. Shape falafel into balls or patties and fry until golden brown, just a couple minutes per side.
You can also make patties and then cook when you get home.
Adapted from Ina Garten
1 pound (1 pint) GREEK plain yogurt
1 hothouse cucumber, unpeeled and seeded
1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Grate the cucumber and squeeze in a paper towel to remove as much liquid as you can.
Transfer the yogurt to a large bowl. Add cucumber. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Serve chilled or at room temperature.