Falafel Cones

Name: Falafel Cones
Ingredients: 2 can low-sodium garbanzo beans; 2 clove garlic; 1 large egg; 1 c. loosely packed fresh parsley leaves; 1/4 c. tahini; 1 tbsp. dried mint leaves; 2 tsp. ground cumin; 1/4 tsp. ground red pepper; 1/4 c. vegetable oil; 2 plum tomatoes; 1 green onion; 1 container plain low-fat yogurt; 1/4 tsp. salt; 4 pocketless pitas

14 ingredients

6 steps

Ingredients

2 can low-sodium garbanzo beans
2 clove garlic
1 large egg
1 c. loosely packed fresh parsley leaves
1/4 c. tahini
1 tbsp. dried mint leaves
2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 c. vegetable oil
2 plum tomatoes
1 green onion
1 container plain low-fat yogurt
1/4 tsp. salt
4 pocketless pitas

Directions

1

In food processor with knife blade attached, pulse beans, garlic, egg, parsley, tahini, mint, cumin, and ground red pepper until smooth; shape into sixteen 2-inch balls.
2

In nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
3

Add falafel balls and cook 10 minutes or until golden on all sides, turning frequently.
4

Meanwhile, chop tomatoes and green onion; add to bowl with yogurt and salt, and stir until mixed.
5

To serve, shape each pita into a cone; tightly wrap bottom of each with kitchen parchment or foil to help hold its shape and prevent leakage.
6

Fill each cone with 4 falafel balls and top with some yogurt mixture.