Meatless Monday: Falafel
Another Monday brings you another meatless recipe to try! Even if you are a meat-eater, going meatless even for a day can have health benefits for yourself and also help reduce your carbon footprint!
Falafel is delicious, and a great way to enjoy a meatless meal. Try this recipe out and let us know how it goes!
All credit for the recipe and photo goes to Chantel Lambeth over at Food Republic.
Best Basic Falafel Recipe
- 1/2 cup plain Greek yogurt
- 4 tablespoons fresh cilantro, chopped and divided
- 1 tablespoon tahini
- 2 tablespoons fresh lime juice, divided
- 1/2 teaspoon fine grain sea salt, divided
- 1 (15-ounce) can organic chickpeas, rinsed and drained
- 6 green onions, finely chopped
- 1 large clove garlic, finely minced
- 3 tablespoons sunflower oil, divided
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon lime zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 large egg, lightly beaten
- whole wheat pita, warmed
- fresh tomato slices
- fresh spinach
- In a small bowl, combine yogurt, 1 1/2 tablespoons cilantro, tahini, 1 tablespoon lime juice, and 1/4 teaspoon salt; set aside.
- In a large bowl, combine chickpeas, green onion, garlic, remaining 2 1/2 tablespoons cilantro, 1 tablespoon sunflower oil, remaining 1 tablespoon lime juice, coriander, lime zest, cumin, ground red pepper flakes, and remaining 1/4 teaspoon salt.
- Mash together with a fork or potato masher until chickpeas are completely broken down and mixture is well combined.
- Add egg.
- Stir mixture until completely combined.
- Divide mixture into 6 equal portions; shape each portion into a 1/2-inch thick patty.
- In a large skillet, heat remaining 2 tablespoons sunflower oil in a large pan over medium-high heat.
- Fry each patty 3 to 4 minutes per side, or until golden brown and firm.
- Serve hot or cold with yogurt sauce, warm pita, tomatoes, and spinach if desired.
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