Run With The Fishes

Technically, this should be over at the food blog. But it is hosed. So, Instead I’m putting it up here. I don’t want to miss the Whip It Up Deadline.

I let the kids go through the cookbooks when I’m making the shopping list and pick out something they want to cook. Luckily, Zoey picked something that goes with this weeks vegetarian theme for Whip It Up. Because it’s from a cookbook for children, it was super easy to follow. We had it for dinner, but it didn’t feel like a full meal. Don’t get me wrong, it tasted great. Especially when you top the falafel with the tzatziki. Greg mentioned that it would be a great football party snack.

Falafel with tzatziki from DK Children’s Cookbook
Ingredients
Falafel

15 oz can chickpeas (drained)
2-3 sprigs of fresh parsley (torn)
1/2 small onion (chopped)
1 clove garlic (chopped)
2 tbsp flour (plus extra for shaping)
1 tsp ground cumin
1 tsp ground coriander
salt & pepper
1 cup sunflower oil (I did not have, used vegetable oil)

Tzatziki
1 tsp fresh lemon juice
1/2 cucumber
1 clove garlic (crushed)
1 cup plain yogurt
1 Tbsp fresh mint (chopped)
salt & pepper

Put chickpeas, onion, garlic, cumin, coriander, flour and parsley into food processor and blend them together until they are smooth.

Lightly flour work surface and turn out the mixture. Divide into 12 equal portions and shape each into a flat round patty.

Pour oil into frying pan and heat it over medium-high heat. Shallow fry the falafel for 2-3 minutes on each side, or until golden brown and crisp. Remove from pan and place on plate lined with paper towels to drain.

Deseed (cut in half length-wise scoop out seeds) and then grate the cucumber. Wrap the cucumber in a clean dish towel and firmly squeeze out any excess moisture.

Mix together grated cucumber, yogurt, lemon juice, mint, and garlic. Season with salt & pepper.

Serve together with pita bread.