Best Basic Falafel

• 1/2 cup plain Greek yogurt
• 4 tablespoons fresh cilantro, chopped and divided
• 1 tablespoon tahini
• 2 tablespoons fresh lime juice, divided
• 1/2 teaspoon fine grain sea salt, divided
• 1 (15-ounce) can organic chickpeas, rinsed and drained
• 6 green onions, finely chopped
• 1 large clove garlic, finely minced
• 3 tablespoons sunflower oil, divided
• 1 1/4 teaspoon ground coriander
• 1/2 teaspoon lime zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 large egg, lightly beaten
• whole wheat pita, warmed
• fresh tomato slices
• fresh spinach

1. In a small bowl, combine yogurt, 1 1/2 tablespoons cilantro, tahini, 1 tablespoon lime juice, and 1/4 teaspoon salt; set aside.
2. In a large bowl, combine chickpeas, green onion, garlic, remaining 2 1/2 tablespoons cilantro, 1 tablespoon sunflower oil, remaining 1 tablespoon lime juice, coriander, lime zest, cumin, ground red pepper flakes, and remaining 1/4 teaspoon salt.
3. Mash together with a fork or potato masher until chickpeas are completely broken down and mixture is well combined.
4. Add egg.
5. Stir mixture until completely combined.
6. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch thick patty.
7. In a large skillet, heat remaining 2 tablespoons sunflower oil in a large pan over medium-high heat.
8. Fry each patty 3 to 4 minutes per side, or until golden brown and firm.
9. Serve hot or cold with yogurt sauce, warm pita, tomatoes, and spinach if desired.

yogurt, fresh cilantro, tahini, lime juice, salt, chickpeas, green onions, clove garlic, sunflower oil, ground coriander, lime zest, ground cumin, red pepper, egg, whole wheat pita, tomato slices, fresh spinach

Taken from www.foodrepublic.com/recipes/best-basic-falafel-recipe/ (may not work)