Falafel, a popular Middle Eastern food, consists of seasoned pureed chickpeas that are shaped into balls or patties and then deep fried and served stuffed inside pita bread. In our version, we've opted to lightly pan-fry the patties and serve them nestled in Boston lettuces leaves with a side of fresh, soft pita triangles. You'll need only one lemon for this meal so be sure to grate the lemon rind for the falafel before squeezing the juice for the Tzatziki.
2 garlic cloves
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
With food processor on, drop garlic through food chute; process until minced. Add chickpeas and next 8 ingredients to garlic in food processor; process until chickpeas are finely ground. Shape mixture into 4 (3-inch) patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 4 minutes on each side or until browned. Serve patties with Tzatziki.
These are so very good - I wouldn't make them for a special occasion except for maybe a falafel party - they really are EXCELLENT. Made them exactly as the recipe was written. It's so quick to make and tastes really close to falafel in NYC or Paris. Perfect for meatless Monday's -- I can't wait for next Monday!
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