Falafel Gyros with Tzatziki Sauce

The garbanzo patties are so savory & delicious they can be eaten on their own, alongside a nice rice dish, or a bright vegetable. They pair nicely with hot flavors, like chili/Sriracha, and cream or yogurt sauces. For a gyro, fill a pita with fresh tomato, onion, lettuce, tzatziki, and falafel.

falafel

• 2 cups canned, boiled garbanzo beans, or 1 can, drained
• 1 carrot, grated or minced
• 1 onion, diced
• 2 large garlic cloves, smashed and minced
• 4 – 6 T garbanzo bean flour
• 1/2 tsp each thyme, coriander, cumin
• 1 tsp paprika
• dash pepper, salt

1. Mince or dice vegetables and add to food processor with beans. Add about a teaspoon of water if your device requires liquid.
2. Blend to desired consistency. Bigger pieces of everything will allow you to use less flour, so a mealy mix is actually really good. The blending process is just to crush the beans and to combine the mix, not to liquify. If you find your batter won’t form or stay together in a firm way, add more flour, cornstarch, or similar thickener depending on your budget. (garbanzo bean flour is more expensive than standard flour)
3. Add flour and spices, mix, and refrigerate for about 20 minutes.
4. Heat a little over an inch of your chosen frying oil, preferably vegetable or sunflower. Form dough into rough golf-ball shape and drop in oil. Or, flatten to make patties if that is preferable. Fry on one side a couple minutes, until fully brown. Flip once to brown, and turn on sides for full coverage.

Tzatziki Sauce
• 1/2 cup Greek yogurt
• 1/3 cucumber
• 1 lemon
• thyme
• dill
• cumin, coriander, paprika, salt and pepper to taste

1. Combine ingredients, adding more or less of whatever you like most or least. You can cut the cucumber to whatever consistency you desire-it can be minced, thrown into a food processor, grated, etc.

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Vegetarian Tacos

Tacos

• quinoa
• black beans & onion
• avocado
• plain Greek yogurt
• lettuce
• Sazon Goya, lemon, salt & pepper, garlic powder, Adobo seasoning
• tortillas

1. Boil 1c water, add about 2/3c rinsed quinoa, simmer covered for 15 minutes. Add dash Sazon Goya and squeeze of lemon, cover and simmer for like 5 minutes stirring occasionally
2. Cook 1 can (or 1 cup soaked &) rinsed black beans and 1/2 onion on stovetop over medium heat. Spice with rest/most of Sazon Goya packet, Adobo seasoning, juice from about 1/2 a lemon, s&p, and garlic powder
3. Mix about 1/4c (or whatever) yogurt with remaining juice from lemon 4. Assemble on tiny soft taco shells with a few slices avocado and lots of iceberg lettuce