Recipe Falafel Patties

[The Late Night Gourmet]

I always like an excuse to make tzatziki sauce. There is no better excuse than a falafel. You won't see many falafel recipes with mint, but I think it works beautifully here.

Ingredients

1⁄2 lb chickpeas, soaked overnight in water
3 garlic cloves, grated
1 cup parsley, freshly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
2 green onions, finely chopped
3 tablespoons mint leaves, freshly chopped
4 large Brussels sprouts, shredded
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon kosher salt
1⁄2 teaspoon pepper, freshly ground
4 tablespoons canola oil
1⁄4 cup flour, for coating the falafel patties

Directions

1. Pour the chickpeas into a bowl, cover with water, and soak overnight.
2. Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.
3. Add oil to a small pan and raise to medium heat.
4. Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.
5. Serve with tzatziki sauce.

 

[Morning Glory]

You won't see many falafel recipes with mint, but I think it works beautifully here.

Or Brussels sprouts! Very quirky. And of course the Tzatziki also contains mint.

 

[The Late Night Gourmet]

And of course the Tzatziki also contains mint.

I've never made it that way, but it sounds like an excellent idea (and a good use for the bunch of mint I still have in my lower drawer of my refrigerator).

 

[Morning Glory]

I've never made it that way, but it sounds like an excellent idea (and a good use for the bunch of mint I still have in my lower drawer of my refrigerator).

It should be either dill or mint... how do you normally make it?

 

[Morning Glory]

I'm getting a sense of déja vu. @buckytom posted a recipe for Tzatziki and his didn't have mint either. Maybe that is the American way - but to me a tzaziki without mint or dill becomes Raita!

 

[Francesca]

@The Late Night Gourmet

Brussel sprouts and I are long time adversaries ..

Other than this, I am a grand fan of Falafel and Tzatziki I prepare with a mint and dill .. I may of posted my Greek récipe for it as I travelled alot in Greece over the years and have a large number of Greek Clients who come to Barcelona ..

My tzatziki is made with: grated cucumbers, Greek Yogurt, garlic, dill, Greek Evoo, mint, salt and freshly ground peppercorns, and a bit of freeze squeezed lemon juice ( 1 drop with an eye dropper sterilised ) ..

 

[The Late Night Gourmet]

It should be either dill or mint... how do you normally make it?

My recipe is based on one posted by a woman who learned hers at a cooking class in Greece. But, I'm less interested in authentic than I am in tasty, and to me this is tasty. Dill is used, as well as both vinegar and lemon juice to provide the acid. I will definitely try it with mint, though, since it sounds excellent.

 

[Francesca]

My recipe is based on one posted by a woman who learned hers at a cooking class in Greece. But, I'm less interested in authentic than I am in tasty, and to me this is tasty. Dill is used, as well as both vinegar and lemon juice to provide the acid. I will definitely try it with mint, though, since it sounds excellent.

@The Late Night Gourmet

We all have different tastes ..

Enjoy and have a nice weekend ..

 

[Herbie]

This is my version of falafels. I served with with salad in pita bread and homemade tahini sauce.