Falafel

I have been so bad at posting lately! I haven't really been in the kitchen a lot and the few things I have made have been duds and not worth posting. But, I am back now. Last evening I made falafel. I am exploring the idea (just the idea) of going vegetarian. If (and it is a big if) this happens, it will be a slow transition. As of now, I am giving up red meat and then I will slowly wean out other meats. We will see if it happens. That said,
I am experimenting with meatless dishes to see if I can find enough variety.

Last night's falafel did not disappoint. The last time I had made it, I used some box found at the store to help and I was not happy with the results. This fresher version (from Cooking Light) was much tastier. I did not have a few of the ingredients, but the substitutions worked well. I wasn't a huge fan of the sauce, but I only used a tiny bit. Also, I forgot to buy pitas for the falafel patties, but if you want to minimize your carbs going without the pita is fine.

Sauce:
1 cup 2% reduced-fat Greek yogurt
2/3 cup chopped peeled cucumber
1 teaspoon chopped fresh dill (I used just a dash of dried dill)
1 minced garlic clove

Falafel:
1 (15 ounce) can chickpeas
1/4 cup dry breadcrumbs
1/4 cup finely chopped parsley (I used just a dash of dried dill)
3 tablespoons finely chopped red onion (I didn't have red onion, so I used a yellow onion)
1 teaspoon garlic salt (I didn't have garlic salt, so I used garlic powder)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons olive oil

1. To prepare the sauce, combine the first four ingredients and set aside.
2. To prepare the falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid (discard the remaining liquid), breadcrumbs, and next 5 ingredients (through cumin) in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping each into 8 equal portions, shaping each into a 1/2 inch patty.
   
3. Heat oil in large non-stick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown.
4. Spread 1/4 cup sauce into each pita half (or on the falafel). If serving with pitas, add lettuce, sliced tomatoes, sliced cucumbers, and thinly sliced red onions.

(4 Servings)