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Falafel with Cilantro Yogurt

    1 cup plain yogurt
    1 cup chopped fresh cilantro
    1 cup chopped onion
    5 large garlic cloves, chopped
    1 tablespoon fresh lemon juice
    1/2 teaspoon cayenne pepper
    2 (15 oz.) cans garbanzo beans (chickpeas), drained
    3 tablespoons plus 1/2 cup all purpose flour
    2 teaspoons ground cumin
    1 large egg
    Olive oil
    4 warm pita breads, top third cut off
    Sliced tomatoes
    Crisp lettuce leaves

  Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove,
 lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season
 with salt and pepper. Refrigerate until ready to serve.

  Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup
 cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until
 almost smooth. Add egg and remaining 3/4 cup onion and blend, using
 on/off turns, until onion is finely chopped. Transfer mixture to
 bowl; sprinkle with salt and pepper. Shape mixture into four 1/2 inch
 thick patties. Turn patties in remaining 1/2 cup flour to coat on
 both sides.

  Pour enough oil into heavy large skillet to coat bottom; heat over
 medium-high heat. Add patties and cook until crisp and golden, about
 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato
 and lettuce into each. Spoon in some yogurt mixture.