YIELD: 8 silver-dollar-sized falafel patties
1 (15oz.) can chickpeas, drained & rinsed
1 tsp cumin
1 tsp garlic powder
¼ tsp salt
½ lemon, juiced
2 green onions, minced
1-2 Tbsp all-purpose flour
¼ cup parsley, minced
¼ cup cilantro, minced
1-2 tsp water (optional)
Whole wheat pita bread (optional)
Oil for cooking
Garlic & Dill Yogurt Sauce
1 (5.3 oz.) container or ¾ cup plain Greek yogurt
1/2 lemon, juiced
¼ tsp garlic powder
1 Tbsp dill, minced
½ tsp sugar
1 pinch salt
Lettuce or leafy greens
Mix Garlic & Dill Yogurt Sauce ingredients together and set aside in the refrigerator until needed.
In a large bowl, add chickpeas, cumin, garlic powder, salt, lemon juice. Mash with a fork or masher until mixture becomes a paste. Add 1-2 tsp of water if mixture is too dry. Fold in green onions, flour, parsley, and cilantro. Let falafel mixture sit for at least 5 minutes.
Optional: Heat a large skillet on medium high heat. Cook pita bread on each side for 2-3 minutes and cut in half. Keep warm in a kitchen towel until needed.
Measure out 1/8 cup falafel mixture. With your hands, firmly press and shape into ¾-inch thick patties. Repeat.
Heat 1-2 Tbsp of oil in a large skillet on medium high. Add falafel patties and fry until golden brown on each side (about 3-4 minutes per side). Add more oil as needed.
Serve falafel patties in whole wheat pita bread (optional) with Garlic & Dill Yogurt Sauce and Optional Ingredients, if desired.