Pan Grilled Falafel On Pita With Tzatziki |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Falafel sandwiches are at the top of my list of favorite foods. Far from authentic, but authentic would mean hauling out the vat of oil for deep frying, which is on my list of least favorite things to do. I included garlic in the recipe because it does add more depth of flavor, and is more traditional. Read more . source: Ingredients:
1 large carrot, roughly chopped |
1/3 cup fresh cilantro |
1/3 cup fresh flat leaf parsley |
1 teaspoon ground cumin |
1 clove garlic |
1 scallion, chopped |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
6 tablespoons extra virgin olive oil |
2 14 ounce cans chick peas (garbanzo beans), rinsed and drained |
1 egg |
pita bread |
lettuce |
tomatoes |
tzatziki |
1 8 ounce container of greek yogurt |
1/2 english cucumber, grated on a box grater |
1/2 teaspoon finely minced garlic (about 1/2 a clove) |
1/2 cup sour cream |
1/2 teaspoon coarse salt |
1/4 teaspoon freshly ground pepper |
juice of one lemon |
Directions:
1. In the bowl of a food processor fitted with a steel blade, combine carrots, cilantro, parsley, cumin, salt, pepper, and garlic. Pulse until well chopped, but not smooth.
2. Add in 3 tablespoons of olive oil, the chick peas, and egg. Pulse until all beans are coarsely chopped.
3. Form into balls and gently flatten.
4. Heat remaining oil in a large nonstick pan over medium heat. Working in batches to avoid crowding the pan, add remaining oil, and grill chick pea patties until golden brown on both sides.
5. Place in pita pockets with tzatziki, tomatoes, and lettuce. Season with salt and pepper.
6. Tzatziki -
7. Place yogurt in a sieve, lined with two heavy-duty white paper towels (like Kirkland brand, or Bounty), set over a bowl. Let it drain over night in the fridge, or for at least 4 hours.
8. When the yogurt has fully drained, take the grated cucumber and wrap in two new paper towels. Squeeze out any excess water over the sink.
9. In a small bowl, combine cucumber, yogurt, and all remaining ingredients. Keep refrigerated.
|
|