Sunday, April 26, 2009

Feeling Like Some Falafel

I love Egyptian food. Hummus, shwarma, tabbouleh, eggplant, tzatziki, pita bread, falafel....yum! There is a great Egyptian food restaurant here in Funky Town, King Tut. I especially love falafel and they have the best! I could eat it everyday. So, I tried making it. The recipe I used was not a traditional falafel recipe but it was still pretty good and the cucumber yogurt that went with it was great! The yogurt makes a lot, but if you want a little snack later, just dip some pita wedges in it. Next time, I am going all out and giving a traditional falafel recipe a try. But, this was tons of fun to make!

Falafel Pitas with Cucumber Yogurt Dressing:

  • 1/4 cup minced red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (1-ounce) slice whole wheat bread, torn into pieces
  • 1 large egg
  • 1 large egg white
  • 1 1/2 tablespoons olive oil
  • 2 (6-inch) whole wheat pitas, split
  • 1 cup arugula
*Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

*Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

*Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Cucumber Yogurt Dressing:
  • 1 cup plain fat-free yogurt
  • 1/2 cup diced seedless cucumber
  • 1/4 cup minced red onion
  • 1 teaspoon fresh lemon juice

*Combine all ingredients in a small bowl. Cover and chill.


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