Tuesday, March 4, 2008

Falafel Pitas

Quickie Falafel Dinner

The Monster and I will likely be standing in line for our second vote of the day around our usual dinner time. So rather than getting take-out, I'll be making tasty falafel patties before heading out, so we can slap 'em together in two shakes when we get home.
They reheat pretty well, and a sammie is always fast and easy to put together when pressed for time.

1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil

Sauce (I don't necessarily use these proportions for just the 2 of us, so I just mix what we need til it tastes good):
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced

Remaining ingredients:
whole wheat pitas, cut in half (I just use whole wheat flatbread instead of trying to cram all the stuff into a pocket which inevitably tears anyway)
curly leaf lettuce leaves
sliced tomato

To prepare falafel, place first 8 ingredients (through chickpeas) in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.

To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Warm your pitas if you like, then fill with sauce, a couple patties, tomato and lettuce.

I like to serve with some kind of sauteed veggie on the side...usually sugar snaps, or snow peas. Tonight it's snaps.

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