Falafel + review
From Chocolate and Carrots
15 ounce can garbanzo beans
1/4 cup fresh parsley (I added a little more because I wanted it nice and green)
1 small onion, diced
1 peeled carrot
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
dash of cinnamon
1 teaspoon ground cumin
1/4 cup unbleached all-purpose flour (we'll add more next time depending on the consistency, maybe just another tbl or two)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
olive oil
sliced veggies, tomato, cucumber, lettuce, spinach, bell peppers, whatever you like
In a food processor combine all the ingredients except the olive oil until everything is in little piece, you can leave some bits of beans and carrots, you don't want it to be smooth though.
Take sheets of wax paper and put a heaping spoonful on one side of the wax paper.
Fold the other side over it, and push it down until it’s in a 1/4″ thick disc.
In a pan with a small layer of olive oil on the bottom, heat the pan on medium-high heat.
Put the falafel discs in the oil, browning both sides and don't overcrowd the pan.
Remove to a plate with paper towels to absorb any extra oil.
Put some tzatziki sauce inside your pita and then layer with falafel and salad fixings.
Tzatziki sauce
1/2 cup non fat greek yogurt
1 teaspoon fresh squeezed lemon juice
1 teaspoon fresh dill, chopped fine
salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder
Combine all the ingredients and drizzle over falafel.
This was definitely an after the kids go to bed dinner and it was well after 8 by the time we sat down.
Like I said earlier, our mixture probably needed more flour to firm it up a little better. My only other suggestion is to try a different recipe for the tzatziki sauce. Maybe I'm spoiled because my family gets great tzatziki sauce from a local Mediterranean market but this didn't even compare. I'll try out some other recipes though.
15 ounce can garbanzo beans
1/4 cup fresh parsley (I added a little more because I wanted it nice and green)
1 small onion, diced
1 peeled carrot
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
dash of cinnamon
1 teaspoon ground cumin
1/4 cup unbleached all-purpose flour (we'll add more next time depending on the consistency, maybe just another tbl or two)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
olive oil
sliced veggies, tomato, cucumber, lettuce, spinach, bell peppers, whatever you like
In a food processor combine all the ingredients except the olive oil until everything is in little piece, you can leave some bits of beans and carrots, you don't want it to be smooth though.
Take sheets of wax paper and put a heaping spoonful on one side of the wax paper.
Fold the other side over it, and push it down until it’s in a 1/4″ thick disc.
In a pan with a small layer of olive oil on the bottom, heat the pan on medium-high heat.
Put the falafel discs in the oil, browning both sides and don't overcrowd the pan.
Remove to a plate with paper towels to absorb any extra oil.
Put some tzatziki sauce inside your pita and then layer with falafel and salad fixings.
Tzatziki sauce
1/2 cup non fat greek yogurt
1 teaspoon fresh squeezed lemon juice
1 teaspoon fresh dill, chopped fine
salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder
Combine all the ingredients and drizzle over falafel.
This was definitely an after the kids go to bed dinner and it was well after 8 by the time we sat down.
Like I said earlier, our mixture probably needed more flour to firm it up a little better. My only other suggestion is to try a different recipe for the tzatziki sauce. Maybe I'm spoiled because my family gets great tzatziki sauce from a local Mediterranean market but this didn't even compare. I'll try out some other recipes though.
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