Falafel

If you don’t have a deep fryer, cooking it can be tricky. Most people complain that it falls apart in the skillet. I had a mini-disaster the first time I made falafel, about a year ago. The oil in the skillet was waaaay too hot. Luckily, Lucy was around and helped me figure out how to cook it at the right temperature. If you can monitor the temperature of your oil, you probably won’t have any problems. Also, remember to let the oil “re-heat” after you take a batch out (meaning, wait about 5 minutes or so before putting another batch in your skillet).

I stuffed these in pita with onion, tomato, lettuce, and herbed cucumber yogurt (see recipe below).

1 cup plain yogurt (low fat)

1 kirby cucumber, peeled, seeded*, and chopped

1 clove garlic, minced