Falafel, Cucumber-Yogurt Sauce, Lemon Chicken Skewers and Hummus

People think I am nuts when I come into work the next day with homemade falafel but because of my daughters food allergy, we can't go to a Greek restaurant.  Back when we were dating, my husband and  I used see to go to our local greek restaurant all of the time.  We always would order different entrees but every time we would start with falafel and hummus.  I can still remember my daughter at the age of a year, dipping her chocolate chip cookie in the take-out hummus and eating it as though it were the most wonderful thing she ever ate.  I always serve this with a homemade Greek salad.  You can really serve this without the chicken and make it a vegetarian meal

Falafel Ingredients:

1 can of chickpeas, drained and rinsed

2 scallions chopped

1 garlic clove, crushed and peeled and chopped

1/2 cup of parsley leaves

1 tbsp lemon

1/2 tsp cumin

1/2 tsp coriander (optional)

1 tsp of salt

1 tsp hot sauce (optional, substitute cayenne for heat)

1 tsp baking powder

1 egg

1/2 plus of panko (or start with 1/4 cup flour)

Canola oil

Place chickpeas, scallions, garlic parsley, lemon, cumin, coriander, salt, and hot sauce in a blender or food processor.  Process until well combined.  Add baking powder and pulse several times.  Add egg and process until smooth.  Empty to a bowl and add panko until the mixture no longer sticks to your fingers when you try and form a ball.  Heat oil in a large deep pan and add small formed balls in batches.  Fry turning often for about 5-8 minutes until brown on all sides.

Cucumber Yogurt Sauce

Ingredients:

1/2 cup Greek yogurt 

1 mini cucumber minced

Lemon to taste

Salt and pepper to taste

Mix yogurt and cucumber together.  Squeeze in lemon until a loose sauce has formed.  Season with salt and pepper to taste.

Lemon Chicken Skewers

1 lb of chicken, cut into thin strips

2 lemons

Salt and pepper to taste

Sprinkle of hot pepper flakes

Dash of Mediterranean oregano 

Olive oil

Marinade all of above together for about 20 minutes.  Thread onto soaked skewers and grill about 5 minutes each side.  Serve all of the above with pita.

Chickpea dip

1 can of garbanzo beans, drained and rinsed

1/2 cup of greek yogurt

2 garlic cloves, peeled and chopped

Juice of half a lemon (plus more to taste)

Salt & Pepper to taste

Olive oil

Combine everything but the olive oil in a food processor and blend until almost smooth, drizzle olive oil into food processor until desired consistency is achieved.  Put in a bowl and drizzle with olive oil to serve.