another recipe....you're welcome.

Today I actually got up at 5:30am to go to yoga class...you read that right: am. I have the intention of doing this every Tuesday and Wednesday but this is only the third time it has actually happened.

I am proud as punch. I am also proud that I successfully made falafel for the first time last night.

One of the downsides to living in the boondocks (at least it is a downside if you are are chow hound like me) is a lack of good restaurants. There are very few ethnic restaurants in these parts. Like only 3...that's not a lot.

I happen to be a big fan of middle-Eastern food and there is certainly none of that around here...not even in the grocery stores. So like any good Food Network addict would do, I decided to take matters into my own hands.

I present to you my falafel recipe:

You will need:
-1 Can of garbanzo beans (or chick peas if that's how you roll)
-3 cloves garlic
-1/4 cup of onion
-1 tbsp. olive oil
-1 tsp. cayenne pepper
-2 tbsp. fresh parsley
-2 tsp. cumin
-some salt

for the cucumber sauce (it is a must)
-1 small Greek yogurt cup
-1/4 cup of diced cucumber
-2 cloves garlic
-some salt n' peppa

Directions

Falafel patties:

1. Pre-heat oven to 425.
2. Drain and rinse garbanzos and add them to a food processor (I use the Ninja because it is sexy).
3. Chop garlic and onion and add to the possessor with your cumin, salt, parsley, cayenne, and 1 tbsp. of the olive oil.
4. Blend that shit up. You want it to be a bit chunky but blended enough to form into patties.
5. Form it into patties and put it on a cookie sheet. Do not line that cookie sheet with foil like I did...that was not a wise decision. Drizzle (or brush) the patties with the remaining olive oil.
6. Bake patties for 20 minutes, flip them and bake for 20 more minutes.

Sauce:

1. Put one cup of Greek yogurt into a mixing bowl.
2. Chop some cucumber (I don't really know how much...I would guess about 1/4 cup) and 2 cloves of garlic very fine.
3. Add cucumber, garlic, and salt and pepper to the yogurt. Mix it up.
4. Put it in the fridge to cool.

I served my falafel with wheat pita, lettuce, and some grape leaves (I wish I could say they were homemade, but I will give Whole Foods the credit for those delicious little devils).

I will be honest, the falafel wasn't as good as some of the deep fried varieties I have had in my day, but it was probably a bit healthier and it was really good.