Recipe by Scoutie
Although I have not made this yet, I LOVE falafels! I used to have them all the time from a little food stand while in college. One reviewer on the other site, said she thought 20 minutes on each side for the baking was better, so keep an eye out on them, you don't want them falling apart. I think Pita Bread for this recipe would also work just fine. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. You can make the sauce up to three days in advance and the falafel mixture up to one day ahead; then bake falafel patties just before serving. I think a blender or a hand-held immersion blender would work if you don't have a food processor. Take note, prep time does not include the standing time for the bulger. From Cooking Light magazine, December 2007. Posted for ZWT 2010.
- 236.59 ml plain Greek yogurt (such as Fage Total Classic)
- 14.79 ml tahini (sesame-seed paste)
- 14.79 ml fresh lemon juice
- 177.44 ml water
- 59.14 ml bulgur, uncooked
- 709.77 ml chickpeas, cooked (garbanzo beans)
- 118.29 ml fresh cilantro, finely chopped
- 118.29 ml green onion, chopped
- 78.07-118.29 ml water
- 29.58 ml all-purpose flour
- 14.79 ml ground cumin
- 4.92 ml baking powder
- 3.69 ml salt
- 1.23-2.46 ml ground red pepper
- 3 garlic cloves
- cooking spray
- 6 (476.27 g) mediterranean style white flat bread (such as Toufayan) or 6 (476.27 g) pita bread
- 12 slice tomatoes (about 1/4-inch thick)
- 118.29 ml lettuce, chopped (optional)
Directions See How It's Made
- To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended.
- Cover and chill until ready to serve.
- To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan.
- Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
- Preheat oven to 425°.
- Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet).
- Spoon chickpea mixture into a large bowl; stir in bulgur.
- Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty.
- Place patties on a baking sheet coated with cooking spray.
- Bake at 425° for 10 minutes on each side or until browned.
- Spread about 2 1/2 tablespoons sauce onto each flatbread.
- Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped lettuce, if desired.