Clarissa Johal: #MeatlessMonday-Falafels, Tzatziki and Hummus #vegetarian

Monday, April 7, 2014

#MeatlessMonday-Falafels, Tzatziki and Hummus #vegetarian

Photo courtesy of Nikodem Nijaki 
Licensed under the Creative Commons Attribution

Spring has sprung--which makes it a perfect time for lighter recipes and outside meals. Here's a very simple Greek-inspired dinner to share around an evening campfire (if it's still chilly where you live) or at the dinner table.
There are three ways to enjoy these recipes.
1) If you haven't tried falafels before, they make a good pita stuffing topped with tzatziki and chopped tomatoes.
2) You can spread the hummus on a pita and add grilled or raw vegetables for a healthy pita sandwich.
3) The hummus and tzatziki can be enjoyed as simple dips for falafel, raw vegetables, and sliced pita bread.


2 cans garbanzo beans, drained
1 small onion, chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic, chopped
1-1/2 T flour
1-3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom

Blend everything in food processor until course consistency, don't over-blend.
Fill a skillet with vegetable oil to a depth of 1 ½ inches.
Fry about 2 tbsp of mixture per falafel

(cucumber yoghurt dip)

1 quart Greek yoghurt
2-3 cloves garlic
3-T olive oil
1-T red wine vinegar
3/4 English cucumber, peeled, seeded and grated with excess water squeezed out
salt to taste

*Mix and serve


2-cans garbanzo beans, drained
2 cloves garlic, chopped
1/3 cup tahini
1/4 cup lemon juice
2-T olive oil
1 tsp salt
2-T chopped parsley
1/2 tsp paprika

*Blend in a food processor until smooth.

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