Friday, July 2, 2010

Day 166, Falafel

I walk through the international area of my grocery store often and every once in a while a mix catches my eye. This one came from a box mix, but I think I'll have to find the from scratch recipe for this one.


1 (6 oz) box Falafel mix (I used the Near East brand)
1 1/4 cups water
1/3 cup olive oil
cucumber yogurt sauce*
pita bread
sliced tomatoes, cucumbers and red onions

Combine contents of falafel mix with water. Let stand 10 minutes. (If mixture stands too long, patties will be difficult to form and may break apart.) Quickly form falafel mixture into 12 patties, each 2 inches in diameter and 1/2 inch thick. In a large 10-inch skillet, heat oil over medium heat 3 to 5 minutes. Cook patties about 4 minutes on each side, until evenly golden brown and crisp. Serve with cucumber yogurt sauce in pita halves with tomatoes, cucumbers and onions.

Serves 4

Cucumber Yogurt Sauce

8 ounces plain yogurt
1 medium cucumber, peeled, seeded, finely chopped or shredded and drained
2 tsp white wine vinegar
1 tbsp chopped dill or fresh mint (I used mint this time)
dash white pepper
dash salt (optional)

In a small bowl, combine all ingredients. Serve with falafel.

Makes 1 1/2 cups

I've never had falafel before so that's why I wanted to make the box mix first. I will have to find a good recipe so I can keep out any ingredients that could be possible allergens now that one of my family members has shown signs of allergies. This is a great source of vegetarian protein. It was really tasty with the spices that were in the mix. I found an 8 oz container of plain yogurt in the Greek varieties. There are several brands to choose from and even though it's a little more spendy ounce wise to buy the small container, if you're only going to use it for one recipe like I do, the small container is best to purchase so you don't toss a lot of yogurt.

Flavor Rating: Great, I loved this mix.

Ease of Preparation: Moderate, if you don't catch the mix in time, it does fall apart.

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