![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2023\/09\/Falafel-Patties-with-Middle-East-Salad-scaled.jpg\")
<\/a><\/figure>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n
Falafel Patties:<\/em><\/p>\n\n\n\n
- \n
- 1 \u00bd c. fresh cilantro leaves and stems<\/li>\n\n\n\n
- 1\/2 onion, chopped<\/li>\n\n\n\n
- 1\u00bd tsp. ground coriander<\/li>\n\n\n\n
- 1 tsp. ground cumin<\/li>\n\n\n\n
- 1 tsp. salt<\/li>\n\n\n\n
- 1\/2 tsp. baking powder<\/li>\n\n\n\n
- 1\/4 tsp. cayenne pepper<\/li>\n\n\n\n
- 1 large egg<\/li>\n\n\n\n
- 2 (15-oz.) cans chickpeas, rinsed and patted dry<\/li>\n\n\n\n
- 1\/4 c. flour<\/li>\n\n\n\n
- 3 TBSP olive oil<\/li>\n\n\n\n
- Serve over quinoa, top with Mediterranean Salad and tzatziki<\/li>\n<\/ul>\n\n\n\n
Mediterranean Salad<\/em>:<\/p>\n\n\n\n
- \n
- 1\/4 c. fresh mint, chopped<\/li>\n\n\n\n
- 3 TBSP olive oil<\/li>\n\n\n\n
- 3 TBSP lemon juice<\/li>\n\n\n\n
- 1 TBSP plain Greek yogurt<\/li>\n\n\n\n
- 1 TBSP honey<\/li>\n\n\n\n
- 2-3 mini cucumbers, chopped<\/li>\n\n\n\n
- 1 c. cherry tomatoes, halved<\/li>\n\n\n\n
- 1\/4 red onion, minced<\/li>\n\n\n\n
- Salt, to taste<\/li>\n\n\n\n
- Kalamata olives, to taste<\/li>\n<\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- \n
- Mediterranean Salad<\/strong>: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.<\/li>\n\n\n\n
- Falafel Patties<\/strong>: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.<\/li>\n\n\n\n
- Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using \u00bd c. measure, drop 6 even portions (about scant \u00bd c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.<\/li>\n\n\n\n
- Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 5 minutes, then flip the patties over and cook for 4 minutes until browned on both sides and reaches 185F internal temperature.<\/li>\n\n\n\n
- Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.<\/li>\n<\/ol>\n\n\n\n
Falafel Patties and Mediterranean Salad:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
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