Falafel is one of my favorites. I prefer it spicier than this recipe. Bobby Flay's recipe is my favorite, but my daughter Taylor hates spice. So for her I am making a milder version.
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
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 tablespoon olive oil
1 cup dry gluten free bread crumbs
oil for frying
1.In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2.In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3.Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Mix ingredients together in a small bowl and chill until ready to use
5 to 6 pita breads, top 1/3 cut off each
2 cups tomatoes, seeded and diced
1 small onion, diced
1 cucumber, peeled, seeded, and diced
Put all in pita and drizzle with drizzle sauce.
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