I’ve always enjoyed eating Mediterranean food, especially falafel. But I never liked the fact that it was deep fried, which negated the fact that I was eating a vegetarian meal (in my mind). So I was happy when I stumbled on a healthier falafel recipe in my Real Simple magazine. As usual, here is the tested recipe:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup low-fat yogurt (preferably Greek) (I bought Fage greek yogurt- my favorite)
3 tablespoons fresh lemon juice
1/4 cucumber (english cucumber is crunchy)
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
1 package lavash bread (can get at Trader Joe’s or Berkeley Bowl)
Pita chips (optional)
Sriracha sauce (optional)
1. Make the falafel. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
2. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
3. Cook the falafel. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side. Drain on paper towels. If it looks dry, add additional oil while cooking.
4. Prepare the dip. Dice the cucumber into bite size pieces. In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Add the cucumber.
5. Open the lavash bread, and divide the greens, tomatoes, onion, and chickpea patties. Drizzle with the dressing, sriracha (for spice) and serve with the pita chips, if using.