Falafel

These tasty falafels are very easy if you have a large enough food processor.  They are also inexpensive and they are very convenient as they can go straight from the freezer to the pan.

Difficulty: Easy
Category: Freezer to Pan
Recipe Column: AA

Get the recipe here. Form the falafels, but do not cook them.

To freeze:
Freeze the uncooked falafels on a sheet tray lined with parchment paper.  You can do up to two layers of falafel on the same pan.  Separate the layers with parchment paper.  Once the falafels are frozen, transfer them to a bag or container for storage.

To serve:
Heat a thin layer of olive oil in a large frying pan.  When the oil is hot, add the frozen falafels in a single layer.  Do not overcrowd the pan.  Cook until brown on both sides.  You may cover the pan at the beginning to help the falafels heat through.  Remove the lid towards the end of cooking to give the falafel a chance to crisp before serving.  Serve with tzatziki or other sauce and a salad.

Tzatziki Sauce
1/2 cucumber
1 cup Greek yogurt
pinch of garlic powder (optional)
dash of lemon juice
sprinkle of dry dill

1. Coarsely grate the cucumber.  Gather up the grated cucumber and gently squeeze excess moisture out of the cucumber before transferring it to a small mixing bowl.
2. Combine all the ingredients and season to taste with salt and pepper.