Mini Falafel

By The Canadian Living Test Kitchen

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Mini Falafel
Photography by Matthew Kimura

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	163163 cal
pro	4 g4g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	1 mg1mg chol
sodium	318 mg318mg sodium
% RDI:	-
calcium	55 calcium
iron	1010 iron
vit A	11 vit A
vit C	55 vit C
folate	2222 folate

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Not just for vegetarians, this easy-to-make Middle East specialty will become a favourite for entertaining.

Ingredients

1/2 cup dried chickpeas 1/2 1/2cup cupdried chickpeadried chickpeas
1/2 cup finely chopped onions 1/2 1/2cup cupfinely chopped oniononions
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 tsp ground cumin 2 2tsp tspground cumin
1 1tsp tspeach baking powder, salt and lemon juice
Vegetable oil , for fryingVegetable oil, for frying
12 mini pita breads 12 12mini pita breadpita breads
1 large radish , thinly sliced1 1large radishradishes, thinly sliced
Tahini Yogurt Sauce:
1/3 cup Balkan-style plain yogurt 1/3 1/3cup cupBalkan-style plain yogurt
1/4 cup tahini 1/4 1/4cup cuptahinitahini
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1 1tbsp tbspeach minced fresh parsley and extra-virgin olive oil
1/4 tsp each salt and cayenne pepper 1/4 1/4tsp tspeach salt and cayenne pepper

Preparation

In bowl, pour enough cold water over chickpeas to cover by 1 inch (2.5 cm); cover and soak for 4 hours. (Make-ahead: Soak for up to 24 hours.) Drain well.

In food processor, coarsely chop together chickpeas, onion, half of the parsley and the garlic, about 30 seconds.

Add flour, cumin, baking powder, salt and lemon juice; pulse just until blended, about 10 seconds. Shape by heaping 1 tbsp (15 mL) into balls; flatten to 1/2-inch (1 cm) thickness. Arrange in single layer on rimmed baking sheet; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Pour enough oil into heavy skillet to come 1/4 inch (5 mm) up side of pan; heat over medium-high heat. Fry falafel, turning once, until golden, about 4 minutes. With slotted spoon, transfer to paper towels to drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. To reheat, bake on greased rimmed baking sheet in 350°F/180°C oven for 10 minutes.)

Tahini Yogurt Sauce: Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice, parsley, oil, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 3 days.)

Cut one-third off edge of each pita; open to form pocket. Stuff each with falafel and radish slice. Drizzle with yogurt sauce; sprinkle with remaining parsley.

Source : Canadian Living Magazine: February 2006