The bird and I made more of these little lovely tortillas yesterday. She was such a good little helper and they were SO delicious. Most were eaten plain and warm from the griddle before I could make anything to accompany them. But, I had all the ingredients for tzatziki sauce so I made some of that.
2 small containers of plain Greek yogurt
1 or 2 cucumbers – grated and excess water squeezed out
2 cloves of garlic – grated or minced
1/2 of a lemon, juiced
1 or 2 tablespoons of olive oil
salt and pepper
Mix it all up. Done and done. I used an English (or hothouse) cucumber – the kind that are in plastic. The wax that they put on the regular cucumbers totally freaks me out. If you use a regular one – just peel it and seed it first. The seeds of regular cuces are hard to digest.
It was perfect and more tortillas were gobbled up. But then I found a box of falafel mix in the pantry and made those too. It was a delicious lunch and there are no leftovers. Kevin ate them for lunch and dinner – that’s how much he liked it. I have a yummy looking recipe for falafel from Real Simple. I’m going to try it someday…..but yesterday I just used a box mix. I’ll share it….so you can try it too. I stinkin’ love that magazine!
Crispy Falafel With Yogurt Dip
2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons fresh parsley, chopped
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil
- In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.
- Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into 16 2-inch-diameter balls and flatten slightly to form patties.
- Place remaining bread crumbs on a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.
- In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
- Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.
- Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.
The yogurt dip from the Real Simple recipe looks good – but I LOVE mine! 🙂