Homemade Falafel
Recipe from Vegetarian Times

If you like the deep-fried chickpea patties in Mediterranean restaurants, you'll love this lighter version. Pair them with a crisp, slightly fruity rose or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.



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Ingredients
    Falafel
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      1  15  ounce can 
      chickpeas, rinsed and drained
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      3   tablespoons 
      tahini
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      1   
      large egg
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      2   tablespoons 
      grated lemon zest
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      1 1/2  teaspoons 
      ground cumin
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      1   
      clove garlic, minced (1 teaspoon)
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      1   teaspoon 
      lemon juice
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      1   teaspoon 
      ground coriander
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      1/2  teaspoon 
      chili powder
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      1/4  teaspoon 
      salt (or to taste)
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      1/4  cup 
      all-purpose flour
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      2   tablespoons 
      finely chopped onion
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      2   tablespoons 
      chopped parsley
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      1/2  teaspoon 
      baking powder
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      Olive oil, for frying
    Yogurt Sauce
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      2   cups 
      plain nonfat yogurt
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      3   tablespoons 
      chopped cilantro
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      2   tablespoons 
      lemon juice
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      2   tablespoons 
      grated lemon zest
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      1   tablespoon 
      ground cumin

    Directions
    1.
    To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
    2.
    Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
    3.
    Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don't touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
    4.
    To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.
    Nutrition information
    Per Serving: cal. (kcal) 188, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 1, carb. (g) 22, fiber (g) 4, sugar (g) 4, pro. (g) 8, sodium (mg) 383, Percent Daily Values are based on a 2,000 calorie diet
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