Falafel with Yogurt Sauce

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Falafel with Yogurt Sauce

 

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.