Greek...err...Indian Falafels

Usually the weekends are meant for trying new recipes (at least for me).  This weekend, it was falafels! This tasted more Indian than Greek, which is fine with me :)  (photos after recipes)

Falafels: 

1 - 15 ounce can garbanzo beans
1 small onion, finely chopped
Garlic Powder
Fresh parsley, chopped
Fresh cilantro, chopped
Lemon juice
Olive oil
Coriander
Cumin
Red pepper flakes

Cayenne Pepper
Flour (1-1.5 tbsp)
Handful of Panko bread crumbs

1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. In a medium bowl, mash with potato masher. Add the rest of the ingredients and mix well (I did put ingredients to taste).  Form into small balls.  Place on greased sheet, oil/spray the tops before putting in the oven.  Bake until brown on each side. 

Adapted from: Baked falafel | Chow Vegan

Here were the side items: 

Tzatziki Sauce (aka Yogurt Raita)
8 oz yogurt
1 cucumber (seeded)
Cilantro, mint, garlic powder, cayenne pepper, and salt - all to taste

If using regular yogurt, strain out the water by taking a good size bowl, clip on 2 paper towels (3 if it is not too durable), scoop in the yogurt, and let the water drain for 1-2 hours.  Shred the cucumbers and squeeze so remaining water comes out.  Mix in with the yogurt, add remaining ingredients

Carrot Salad
Used Aarti Sequiera's recipe from Food Network:  Aarti Party - Carrot Salad - minus the part with lemons. 

I also had curried couscous (couscous with finely chopped veggies and curry powder) and hummus!

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