Falafel

Yield: 4 servings (16 falafels)

Preparation time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Ingredients:

· 2 cups chickpeas, soaked for 24 hours

· 1 bunch green onions, sliced

· 2 teaspoons oregano

· 2 teaspoons cumin

· ½ cup fresh parsley, finely chopped

· ½ cup fresh cilantro, finely chopped

· 1 tablespoon olive oil

** Instructions for chickpea floor. Place 2 ½ tablespoons of chickpeas in a blender, food processor or coffee grinder. Grind until chickpeas become a flour consistency.

Dressing:

· ¾ cup nonfat yogurt, plain

· 4 teaspoons tahini

· 1 ½ tablespoon lemon juice

· ½ cup fresh parsley, finely chopped

· 4 whole wheat pita breads, cut in half

Directions:

1. Soak chickpeas for 24 hours, changing the water two to three times throughout.

2. Place chickpeas, chickpea flour**, green onions and spices in food processor. Pulse until a coarse mixture forms which holds together when pressed.

3. Form chickpea mixture into 2 inch patties. Patties allow for better internal cooking

4. Heat oil in a pan over medium-high heat. Add patties. Fry until golden and beginning to crisp, about 4 to 5 minutes.

5. Flip patties. Fry until other side is also golden and crisp, about 2 to 4 minutes.