Chipotle falafel is one of my favourite go-to recipes, and it’s baked over deep-fried. Once you realize how easy it is to prepare, you will be astonished at how much falafel you can make with one can of garbanzo beans. Add two cans and double the rest of the ingredients to give 28 falafel balls enough for snacks and sandwiches for the week.
- 1 (15-ounce) can of drained and rinsed chickpeas
- 2 tablespoons of panko bread crumbs
- 8 ounces of sour cream
- 4 tablespoons of unsalted butter
- 3 chipotle peppers in adobo sauce
- 1 cucumber
- 1 tomato
- 1/2 cup of minced onion
- 8 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 1/4 cup of cilantro leaves
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of lime juice
- 1/2 lemon, juiced
- Pita bread
- Preheat oven to 425 degrees.
- Combine the panko breadcrumbs, 3 cloves of garlic, onion, chickpeas, cumin, coriander, cilantro, and 1 tablespoon of olive oil in a food processor. Until texture is grainy.
- Roll falafel mix into 14 balls and brush with 1 tablespoon of olive oil on a baking sheet.
- Bake the falafel for 35 minutes, turning them over once.
- In a food processor, add 3 garlic cloves, 3 chipotle peppers, 1 tablespoon of lime juice and make a puree or chunky if desired.
- Add 4 tablespoons of unsalted butter in a saute pan and add chipotle mixture on medium heat, and mix the sauce together for about 5 minutes set aside in a bowl.
- Add 2 cloves of garlic, 1 deseeded peeled cucumber, juice of 1/2 of a lemon, cilantro leaves and 8 ounces of sour cream in a food processor blend. Add salt and pepper.
- Chill tzatziki sauce in the fridge.
- Put pita bread in the oven to get it nice and toasty for 2-3 minutes.
- Toss falafel in chipotle sauce, place in a pita pocket with a slice of tomato and drizzle the tzatziki sauce over it.