July/August 2018 Issue of TOI Magazine
1 15 oz. can rinsed/drained chickpeas
1/2 chopped yellow onion
2 minced garlic cloves
2 tsp baking powder
1 tsp chopped fresh mint
2 tbsp chopped fresh parsley
Juice from 1/2 lemon
1 tsp ground cumin
Dash of red pepper flakes
1/2 tsp salt
Pepper to taste
1 tbsp olive oil
1/2 cup unbleached all-purpose flour*
1/2 cup non-dairy yogurt
1/3 cup grated cucumber
1 minced garlic clove
1 tbsp lemon juice
1/2 tsp lemon zest
1 heaping tbsp finely chopped fresh dill
Salt and pepper to taste
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, pulse together all ingredients except flour until smooth. Transfer to a large bowl. Stir in flour until incorporated. Refrigerate for 30 min.
Take 2 tbsp of mixture at a time and roll into balls (lightly flour your hands for this method), or use an ice cream scoop. Space evenly on the baking sheet. Bake for 30-35 min. or until golden brown.
While falafels are baking, prepare the sauce. Whisk together all the ingredients until smooth.
Serve falafels in pita bread with chopped lettuce, tomatoes, and cucumber. Drizzle on the tzatziki sauce. Enjoy!