Ingredients:
Makes 4 servings
For the Tzatziki:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
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. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with 1 tbsp olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.
Preheat oven to 200 degrees Celsius. Form 8 balls from the mixture and roll into breadcrumbs, and then flatten into patties. Place patties on a baking dish covered with a sheet of baking paper. Spray the paper and the falafels with spray oil and bake for 10 minutes on each side. Then grill for 2 minutes on each side so that they brown up nicely.
Serve with a side salad or in between pita bread topped with the tzatziki.
Adapted from Original Recipe
Makes 4 servings
For the Tzatziki:
- 150ml plain yogurt
- 1/2 cucumber, peeled, seeded, and finely chopped
- 1 tsp dried dill weed
- salt and pepper to taste
- 1 tbsp mayonnaise (optional)
For the falafel:
Directions:- 1 can (about 425g) chickpeas (garbanzo beans), drained
- 1 onion, chopped
- 1/2 cup fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 dash pepper
- 1 pinch cayenne pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup dry bread crumbs
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
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. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with 1 tbsp olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.
Preheat oven to 200 degrees Celsius. Form 8 balls from the mixture and roll into breadcrumbs, and then flatten into patties. Place patties on a baking dish covered with a sheet of baking paper. Spray the paper and the falafels with spray oil and bake for 10 minutes on each side. Then grill for 2 minutes on each side so that they brown up nicely.
Serve with a side salad or in between pita bread topped with the tzatziki.
Adapted from Original Recipe
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