Authentic Falafel

Ground chickpea patties with tzatziki.

Falafel Ingredients:

8 Oz. Dry Chickpeas, soaked overnight and drained

1/2 Onion, chopped

2 Garlic Cloves

1/4 Cup Fresh Parsley

1 Tbsp. AP Flour or Chickpea Flour

1 tsp. Salt

1 tsp. Cumin

1/2 tsp. Coriander

1/2 tsp. Baking Powder

1/4 tsp. Baking soda

1/8 tsp. Cardamom

1/8 tsp. Cayenne

Fresh Cracked Pepper

Oil for frying - any oil you prefer with a high smoke point like canola or peanut.

If you do not have a deep fryer, you can use a sauce pan or Dutch oven with about 4 inches of oil and a digital thermometer.

Make 12 Falafel

Method:

Make your tzatziki and refrigerate until your falafel is ready. Preheat your oil to 350 degrees. If you don't have a deep fryer, you can use a sauce pan or Dutch oven and a digital thermometer.

In a food processor, add the garlic cloves and pulse. Add the chickpeas and the rest of the ingredients. Pulse the chickpeas until they have a ground texture. You don't want it smooth like hummus, you want a semi-course ground mixture that will hold together when formed into a patty.

Form and then press the mixture into small balls or patties and drop in the oil. Fry until golden brown.

Tzatziki:

1 cups Non-Dairy Yogurt, plain & unsweetened

2 Garlic Cloves, peeled & minced

1/2 English cucumber, seeded and grated

2 Tbsp. Fresh Dill, chopped without stems

1 Tbsp. Lemon juice

1/4 tsp. Salt

Set the grated cucumber in a strainer and sprinkle with some salt. Let stand for a 15 minutes, squeeze excess water. Add all ingredients to a bowl, mix well and refrigerate.

Serve the falafel on a pita or in a tortilla with shredded lettuce, chopped tomato, onions and a generous topping of tzatziki. Enjoy!