Falafel with Salsa Verde and Tomato Salad

(recipe makes 19 falafel)

For falafel:

3 – 15 ounce cans of garbanzo beans, rinsed and drained

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1 large jalapeno, seeds removed and finely diced

¼ C cilantro, finely chopped

¼ C parsley, finely chopped

1 egg

Zest of one lemon

2 ½ t cumin

1 t coriander

1 ½ t salt

1 t black pepper

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Egg wash (one egg whisked into a ½ C of milk)

2 C panko

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Vegetable oil for frying

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Place garbanzo beans in a mixing bowl and mash with a potato masher until a mostly smooth consistency is formed. A few pieces are desirable. Add jalapeno, cilantro, parsley, egg, lemon zest, cumin, coriander, salt and pepper. Mix well. Using an ice cream scoop (1/4 C size), form patties for frying. Dip falafel patties into egg wash shaking off excess. Dip into panko crumbs and coat evenly. Place coated falafel into preheated vegetable oil. (I used a non-stick skillet with about a ¼” depth of vegetable oil. Make sure oil is hot before placing falafel into pan.) You need to listen for a “friendly sizzle”. Make sure oil is not too hot. Even browning is the key. Remove cooked falafel to a cooling rack. These can be made ahead and warmed up in the oven.

For salsa verde:

6-7 tomatillos, husks removed and rinsed

5-6 garlic cloves

½ a large yellow onion, cut into large chunks

1 large jalapeno

1 t salt

Water to cover

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Half a bunch of cilantro

2 T olive oil

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Place tomatillos, garlic, onion, jalapeno, salt and water in a stainless sauce pan. Bring to a boil, reduce heat and simmer until vegetables soften. Remove to a container for storage and cooling. Once cooled, place vegetables into a blender reserving the cooking liquid. Add cilantro and olive oil. Puree. Add some cooking liquid if a thinner consistency is desired. Adjust seasoning with more salt, if needed.

For tomato salad:

1 – 10.5 ounce container of cherub tomatoes, halved

½ a red onion, diced and rinsed

2 large jalapenos, seeded and finely diced

2 T parsley, finely chopped

2 T cilantro, finely chopped

1 t salt

2 T olive oil

1 T lime juice

 Combine all ingredients in a bowl and mix. Best mixed just prior to service.

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A dollop of sour cream is a nice touch.

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