Falafel Sandwiches

I love sandwiches! I tried this falafel recipe last night and it was delicious. Why should I bother making falafel you say? Because it’s cheaper than take out and it makes a bunch of food. I made 8 patties instead of the suggested 4 and cooked them for about 4 minutes per side. Freeze the patties and any extra sauce you don’t eat and you can have falafel anytime, morning, noon or night. Literally anytime.

You’ll need:

1 cup plain yogurt

1 cup chopped fresh cilantro

1 cup chopped onion

5 large garlic cloves, chopped

1 tablespoon fresh lemon juice

1/2 teaspoon cayenne pepper

2 15-ounce cans garbanzo beans (chickpeas), drained

3 tablespoons plus 1/2 cup all purpose flour

2 teaspoons ground cumin

1 large egg

Olive oil

4 warm pita breads, top third cut off

Sliced tomatoes

Crisp lettuce leaves

Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.

Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.