White Bean and Garbanzo Falafel with Naan and Raita

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Falafel:

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

Raita:

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

Falafel:

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.

Raita:

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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