Pan sear chickpea patties for crispy falafel at home. Stuff inside a pita or serve on top of a fresh green salad.

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Ingredients

Directions

  • In a food processor combine the beans, shallot, garlic, parsley, chili powder, salt, and pepper. Cover and pulse until finely chopped. Add flour; cover and process until mixture just holds together.

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  • Divide mixture into 12 equal-sized balls. Flatten each slightly. Place on a plate; cover and chill at least 30 minutes or overnight. Meanwhile, remove 1 teaspoon zest from lemon. Juice half of the lemon. Cut remaining half into wedges. In a small bowl stir together the zest, juice, yogurt and cucumber. Cover and chill until serving time. Wrap and chill lemon wedges until serving time.

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  • Heat oil in a very large skillet over medium heat. Add chilled patties. Cook for 8 minutes or until golden and heated through, turning once. Serve with yogurt sauce and lemon wedges.

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Tips

Serve with toasted pita bread wedges and baby greens.

Nutrition Facts

307 calories, 11 g fat (2 g saturated fat, 3 g polyunsaturated fat, 6 g monounsaturated fat), 3 mg cholesterol, 808 mg sodium, 41 g carbohydrates, 10 g fiber, 13 g sugar, 13 g protein.

Reviews (2)

Most helpful positive review

08/16/2016
I make it a day ahead so it is ready to go on a busy weeknight.  I sometimes add an egg if the mixture is too dry.

Most helpful critical review

08/16/2016
I make it a day ahead so it is ready to go on a busy weeknight.  I sometimes add an egg if the mixture is too dry.
2 Ratings
  • 0 Rating Star 2
08/16/2016
I make it a day ahead so it is ready to go on a busy weeknight.  I sometimes add an egg if the mixture is too dry.
08/09/2015
"weeknight" if you don't have a job. This is a weekend dinner unless you make it ahead. delicious, but time consuming.