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.
