i think this might be one of my favorite things to make for dinner. i've had this recipe for ages which i think i found in some food magazine.... anyway, it's sooo yummy and flavorful that when i eat it i have a mouthgasm. it's always a hit with the grownups. it's a pleasure to make too, kind of sensual in a tactile sort of way, though i love any kind of cooking for that exact reason and others. plus it meets my requirements for a vegetarian meal (it's not quite vegan)-- it's so delicious and filling that you almost feel like you've eaten meat. (without that yucky post-meat heaviness.) to get jon's niece to eat it, we told her it's like a variation on the chicken nugget, which isn't that far from the truth. and keziah, eater of all-things-cheesy-pizza-and-chicken-nuggets-but-not-vegetables, ATE it. liking it was a different story, but she didn't gag or spit it out. that's success in my book.
crispy falafel with parsley garlic yogurt
2 15oz. cans chickpeas, drained and rinsed
1/4 c. lemon juice
1 shallot or 1/2 small onion, diced finely
1/2 tsp. ground cumin
2 15oz. cans chickpeas, drained and rinsed
1/4 c. lemon juice
1 shallot or 1/2 small onion, diced finely
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
2 garlic cloves, minced
1 tsp. salt
2 tbsp. fresh parsley, chopped
1/2 c. bread crumbs
2 eggs, whisked
11/2 c. plain yogurt
1 c. (or more as needed) additional bread crumbs
in blender or food processor, process chickpeas, lemon juice, and a 1/4 c. of water until almost smooth. transfer to a large bowl and add the shallot, cumin, red pepper flakes, garlic, salt, parsley and 1/2 c. bread crumbs and mix well. roll into about 16 balls and flatten slightly to form patties. place remaining bread crumbs in a dish. dip the patties in the whisked egg, then roll in bread crumbs coating evenly.
to make the yogurt dip: in a medium bowl, combine yogurt with 1/8 tsp. ground pepper, one minced garlic clove, 1 tsp. salt, and one tbsp. of chopped parsley. mix well, cover and refrigerate.
heat 1/8 c. canola oil in a large skillet over medium heat. place about 8 of the patties in the pan and cook until golden brown, approx. 2 minutes per side. drain on paper towels. add another 1/8 c. of oil if necessary and cook remaining patties. drain. serve with the yogurt.
2 garlic cloves, minced
1 tsp. salt
2 tbsp. fresh parsley, chopped
1/2 c. bread crumbs
2 eggs, whisked
11/2 c. plain yogurt
1 c. (or more as needed) additional bread crumbs
in blender or food processor, process chickpeas, lemon juice, and a 1/4 c. of water until almost smooth. transfer to a large bowl and add the shallot, cumin, red pepper flakes, garlic, salt, parsley and 1/2 c. bread crumbs and mix well. roll into about 16 balls and flatten slightly to form patties. place remaining bread crumbs in a dish. dip the patties in the whisked egg, then roll in bread crumbs coating evenly.
to make the yogurt dip: in a medium bowl, combine yogurt with 1/8 tsp. ground pepper, one minced garlic clove, 1 tsp. salt, and one tbsp. of chopped parsley. mix well, cover and refrigerate.
heat 1/8 c. canola oil in a large skillet over medium heat. place about 8 of the patties in the pan and cook until golden brown, approx. 2 minutes per side. drain on paper towels. add another 1/8 c. of oil if necessary and cook remaining patties. drain. serve with the yogurt.
i like to serve this with whole wheat pita and tomato olive cucumber salad which you can stuff in the pita or eat on the side. rice or quinoa steamed in vegetable stock is nice too.
I just bought all the fixins for your falafel. I hope I don't botch it! Thanks for the recipe!
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