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!

+

+

=

!!!!!

Rajas Con Queso

The obsession with Rajas Con Queso began a few years ago when visiting a local Chuy's.  My friends and I would go there just to eat this and one day, our waiter told us that it is no longer on the menu (we were grief-stricken for quite sometime).  A couple of years passed and I finally found a recipe for it.   It's a close replica of the one we used to eat at Chuy's!

Ingredients:
2-3 Poblano peppers
1 onion, sliced
1-2 garlic cloves, finely diced
1 Jalapeno, seeded and finely chopped
8 oz. sour cream (I prefer to use fat free or reduced fat)
1 Vegetable bouillon cube or various spices: salt, cumin, paprika, garlic powder, onion powder, pepper (Spices should be according to taste - I didn't measure it) :P
Handful of mozzarella cheese

1.  Roast the poblano peppers on a flame (gas stove) or oven until blackened.  Wrap in paper towel and put it in a plastic/brown bag for 10-15 minutes.
2.  Add onions and jalapeno in a saute pan (with a little oil or spray), stir for 2-3 minutes over medium-low heat, then add garlic.
3.  While the onions are cooking, peel the top layer of skin off of the peppers.  Slice into thin strips.
4.  When onions are soft, add peppers and stir for 3-5 minutes.
5.  Add sour cream and bouillon cube (or spices), stirring frequently.  When the mix is warm, add mozzarella cheese, stir until well blended
Serve with chips or warm tortillas

Ole!