I am exhausted. We move a month from tomorrow, and our house looks like a labyrinth of boxes and totes and Legos. In addition to tossing and packing and sorting, I'm trying to use up the food in my pantry so we have less to pack and take with us. It makes for much smaller grocery bills, but takes a lot of patience to find recipes that work for what you already have without buying much more.
I've had this recipe for years, and we all love falafel. However, I was astonished to find that I had never made these falafel. I ripped this recipe out of a copy of Kiwi magazine years ago, and with the exception of the fresh parsley and cilantro, I had everything else in the fridge or pantry already. The recipe is fast and easy to prepare. I served a few corn chips and a fresh tomato salad on the side. Easy. Fast. Kids loved it.
You need:
1 15 oz. can chickpeas
1 garlic clove
1/4 c. onion
1/4 c. fresh cilantro
1/4 c. fresh parsley
1/2 c. breadcrumbs
1 tsp. cumin
1/2 tsp. salt
olive oil
pita bread
1/2 c. plain greek yogurt
1 tbsp. lemon
In a food processor, combine the first eight ingredients. Mold into patties. Heat the oil on a large griddle. Fry until crispy. Flip. Fry until crispy on side two. Meanwhile, mix the yogurt and lemon. Serve the patties on pita bread with a dollop of the yogurt sauce. Top with lettuce, tomato, and/or cucumber if desired.
No comments:
Post a Comment