White Bean and Garbanzo Falafel with Naan and Raita




1 can white beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

5 cloves garlic, minced

1 onion, chopped

2 tablespoons fresh parsley

2 tablespoons fresh cilantro

1 tsp. salt

1 tsp. cumin

1/2 tsp. red pepper flakes

6 tablespoons flour, plus additional for dusting

1 tsp. baking powder


2 cups Greek yogurt

1/4 cup fresh mint , chopped

2 tsp. cumin

1/4 tsp. salt

1/4 tsp pepper

1/8 tsp. crushed red pepper flakes

1 English cucumber, peeled and diced


In a bowl of a food processor, combine all the ingredients and pulse until the mixture resembles mashed potatoes. Remove and place in a covered container. Refrigerate for at least 3 hours. Heat 1 1/2 inch of vegetable oil to 350 degrees.  While oil is heating up prepare the falafel. Make about 48 1 inch balls with dough. Dough will be sticky. Roll balls lightly in flour. Fry until golden brown. Drain on paper towels.


Combine all the ingredients and store in covered container in the refrigerator.

To serve, spoon a nice spoonful of raita onto a piece of warmed naan bread or pita; place 4-5 falafel on top . Eat like a taco.

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