Falafel
My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious. —Jodie Sykes, Lake Worth, Pennsylvania
Ingredients
- 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 2 green onions, minced
- 1 cup canned bean sprouts
- 1/4 cup sunflower kernels
- 1/4 cup dry bread crumbs
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons canola oil
- YOGURT SAUCE:
- 2 cups plain yogurt
- 1 green onion, minced
- 1 tablespoon dill weed
- 1 garlic clove, minced
- 9 pita bread halves
- 1 tomato, sliced
- 1 medium red onion, sliced
- Lettuce leaves
Reviews
Absolutely delicious! I did not have sunflower seeds or worcestershire and did not use oil to keep a bit lower in fat. I did not have bread crumbs so I grinded 1/2 cup of old fashioned oats. I also refrigerated mixture for about 2 hours before browning in a nonstick pan coated with cooking spray and they browned up nicely. I used dried chickpeas instead of canned. I did not have time to make sauce but instead I put it on a black bean wheat tortilla with lettuce and tomato. Nice flavor and I don't care if it is not a true falafel according to the previous reviewer. Will make again and again. Thanks for the great recipe.
this is not true falafel