16 December 2006

Falafel Sliders with Tzatziki

**Falafel Sliders with Herbed Tzatziki Sauce**

* 1 cup dried chickpeas

* 1/2 large onion, chopped (1 cup)

* 2 T fresh parsley, finely chopped

* 1 tsp salt

* 1/2 - 1 tsp dried hot red pepper

* 4 cloves garlic

* 1 tsp cumin

* 1 T chick pea stock (from soaking the chickpeas)

* 1 tsp baking powder

* 4 - 6 T flour

* soybean or vegetable oil for frying

* pita breads, tops cut off

* 1/2 onion, diced

* 1 tomato, diced

* Herbed Tzatziki Sauce (recipe to follow)

* 1 dozen mini pitas

Put the chickpeas in a large bowl and add enough water to cover them by at least 2 inches. Let soak overnight, drain reserving 1 tablespoon chickpea stock.

Place the drained, uncooked chickpeas in the bowl of a food processor fitted with a steel blade. Add the onion, parsley, salt, hot pepper, chick pea stock, garlic and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 T of the flour, and pulse. You want to add enough of the flour so that dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours.

Form the mixture into 1-inch patties. Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels.

Cut the top off of each mini pita. Insert the cut end into the bottom of each pita pocket. Put a falafel patty into each pita pocket, diced tomatoes, onions and a 1/2 teaspoon of tzatziki sauce.


**Herbed Tzatziki**

* 1/2 English cucumber* 1 cup (250 mL) Greek-style plain yogurt

* 1-2 cloves garlic, minced

* 1 cup (250 ml) finely chopped fresh dill, parsley and mint, mixed

* Juice of 1/2 lemon

* salt to taste

(If you cannot find thick Greek yogurt strain your yogurt in a cheesecloth bag or fine mesh seive overnight in the refrigerator. Make sure to have a bowl underneath to catch the excess liquid. This will create a thick yogurt perfect for this sauce).

With a box grater grate the cucumber directly into a mesh strainer or, a couple layers of cheese cloth. Sprinkle with a pinch of sea salt. Set the strainer over a bowl to catch the liquid or hang your cheesecloth bag over the drain of the sink. Allow it to drain for a half hour. With your hands squeeze the remaining moisture out of the cucumber. Discard the liquid.

In a large bowl, mix together the strained or Greek yogurt, garlic, dill, cucumber, lemon juice and a generous pinch of sea salt. Taste the Tzatziki and season with additional salt if needed.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

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