Oh Man! Falafel
Fresh and filling…and healthy.
15 oz. can chickpeas, rinsed and drained
1 cup cooked and cooled Quinoa
1 small onion, quartered
1/2 tsp each kosher salt, garlic powder; 1/4 tsp each cumin, ground pepper; sprinkle of corriander
Juice of 1/2 lemon
Olive oil (1 tablespoon for falafel, some for frying)
1 cup plain yogurt
1/2 cup cucumber
In a food processor, combine first six lines of ingredients. Process until fully blended and is a consistent texture. (Taste to see if you prefer more seasoning or lemon juice.)
For tzatziki, finely chop cucumber and mix with 1 cup of plain yogurt. Add pinch of salt, pepper and garlic powder.
Heat oil in pan (watch for burning). Drop rounded spoonfuls of falafel mixture into oil and fry until golden brown on all sides. Drain on a paper towel and allow to cool for a couple minutes.
Serve in halved whole wheat pitas, topped with sliced tomatoes and cucumbers (red onions, etc) and a drizzle of the tzatziki!