Falafel with Mint Yogurt on Pita Bread

To save our grocery budget and our waistlines a little, we have been eating a few more vegetarian meals recently. So last night we made falafels. Which are really good but even better with warm pita bread and a mint yogurt.

Falafel

Ingredients:

2 cans chickpeas (garbonzo beans) - or 2 cups of cooked and drained chickpeas
1 onion, minced
1/2 cup breadcrumbs
1 tsp parsley
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper (optional)
1 egg
1/3 cup of the liquid from the canned chickpeas (or 1/3 cup of the cooking liquid) - may not be needed
Oil to fry the falafel

Using a food processor, mash the chickpeas. Remove to a large bowl, add the onion and mix well. Set aside.

Start heating the oil, you will need about 1 inch in the bottom of the pan. Heat over medium heat until it is about 375 degrees.

In a small bowl combine the breadcrumbs with all of the spices. Pour into the bowl with the chickpeas and mix well. Add the egg and stir to combine. If the mixture is too dry, add the reserved liquid a little at a time until you have a mixture that holds together (much like meatballs). If the mixture holds together well without the liquid, do not add it.

Using your hands, shape the mixture into 1 inch balls.

 
Gently place the balls in the oil and fry until they are browned on all sides.

Remove from the oil and drain on paper towels.

Serve wrapped in warmed pita bread with mint yogurt (recipe below) and chopped lettuce and sliced tomato.

Mint Yogurt

Ingredients:

1/2 cup plain or vanilla yogurt (we prefer the vanilla)
fresh mint, diced, to taste (you can also used dried, just allow time for the herb to "moisten" in the yogurt - about 20 minutes)

In a small bowl combine the yogurt and the mint. Spread onto the pita just before adding the falafels.