Thought for Food

This recipe is from Real Simple magazine, which frequently has excellent meal ideas and recipes. It is a delicious and easy: I served it with pita bread and a cucumber and tomato salad. Great for summer. The falafel reheated well in the microwave the next day.

Ingredients:
2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
3 garlic cloves, minced
2 tsp. salt
3 Tbs. freshly chopped parsley
1.5 cups bread crumbs (I used seasoned)
2 eggs, whisked
1.5 cups plain yogurt
1/8 tsp. freshly ground pepper
1/4 cup canola oil

Directions:
In a food processor, process the chickpeas, lemon juice, and 1/4 water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2 garlic cloves, half the salt, 2 Tbs. of parsley, and 1/2 cup of the bread crumbs. Mix well. Roll into 16 balls (about 2 inches in diameter) and flatten to form patties. Place remaining breadcrumbs in a dish. Dip the patties in the whisked eggs, then coat with breadcrumbs. Set aside.

In a medium bowl, combine yogurt and pepper with remaining garlic, salt, and parsley. Mix well, cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the falafel patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil if necessary and cook remaining patties. Serve with yogurt dip. [TheRedKitchen]