Looking for a good use for the onion scapes we received in our CSA box, I decided to make some falafel for dinner the other night. I wanted to use the scapes in both the falafel and in a yogurt sauce to go on top. There are a lot of recipes out there for the traditional fried falafel but I really wanted to make ones that I could bake instead. My best friend made the ones from the Whole Foods Cookbook once and we're not sure what happened but they were deemed to be "Awful Falafel" - but I still used that recipe as a guide, as well as the recipe from Mark Bittmann's How To Cook Everything. This what I came up with - they were really quite good:
2 slices wheat bread, well toasted (or ~1/2 cup breadcrumbs)
2 cloves garlic (I used the CSA garlic)
1 cup sliced scapes
1/2 large bunch Italian flat leaf parsley
1 1/4 teaspoon ground cumin
1 1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon crushed red pepper
juice of one lemon
1 teaspoon olive oil
1 can garbanzo beans, drained and rinsed
olive oil spray for pan
Scape and Mint Yogurt Sauce
18 oz plain fat free yogurt
1/2 cup chopped onion scapes
2 cloves garlic, minced
1/4 cup finely chopped fresh mint
salt and pepper to taste
Preheat oven to 400 degrees. Place the two slices of toasted bread in the food processor and pulse to make bread crumbs. Next add garlic and scapes and pulse until well chopped. Add parsley and seasonings and pulse until combined. Next add lemon juice, olive oil and garbanzo beans and pulse until it is well blended.
Refrigerate for awhile to firm up. Using a small cookie scooper, scoop out falafel mix onto a cookie sheet that has been lined with foil and sprayed with olive oil (I got 15 out of this recipe). Spray the tops of the falafel with olive oil.
Bake for 30 minutes, turning the falafel over halfway through.
Serve in whole wheat pita with lettuce, tomato, avocado and yogurt sauce. These would have been awesome with a bit of feta cheese as well but I didn't have any on hand. Next time!