Saturday, February 26, 2011

Falafel with Tzatziki Sauce

Today was a snow day and hubby had a hankering for falafel. I was pretty sure I couldn't make it taste like the ones we used to get from the food trucks that hung around the campus in college, but I thought I would give it a try. The result didn't have nearly the spices that those fabled falafel had, but they were fairly good all the same. I think when I make them again I'll up the spices a bit to give them more kick.

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, finely chopped
2 tsp dried parsley
2 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 teaspoon lemon juice
1 tablespoon olive oil
1/3 C ground flax seed
1/3 C coconut flour (can use bread crumbs or other flour)

Mash chick peas with a fork until they are fairly broken and smashed. Mix in all other ingredients with the smashed peas. Heat a skillet with oil or butter to medium low then drop chick pea mixture by heaping tablespoons into the oil. Flatten the patties a bit then flip to brown the other side. This takes about 3 to 4 minutes per side.  Alternatively you can bake/broil them in the oven. Grease a cookie sheet then drop mixture by spoonfuls onto the sheet. Bake at 350 for about 15 minutes then turn and broil on low for about 5-10 minutes until they are as brown as you like them. Serve with Tzatziki sauce.

Tzatziki Sauce
1 C plain yogurt preferably organic
1/2 cucumber, seeded and finely chopped
1 teaspoon dried dill weed
1/2  tsp salt
1 tablespoon mayonnaise
1 tsp lemon juice.

Mix all ingredients then chill until serving.

I shared this recipe with the Homegrown Learner's Wednesday recipe Link-up

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