Smokin Chipotle Falafel Gyros

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Recipe Detail
Falafel Recipe "1 (15 ounce) can chickpeas, rinsed and well drained 2 teaspoons cumin seeds 4 cardamom pods 4 garlic cloves, finely minced 1-2 chipotle chiles in adobo, minced (For less heat remove the seeds.) 2 green onions, sliced (White and about half of the green part.) 1/4 cup cilantro leaf 1 tablespoon lemon juice 1 teaspoon baking powder coarse salt, to taste fresh ground black pepper, to taste 1-2 teaspoon olive oil 4 pita breads, 5-inch diameter 1-1 1/2 cup broccoli, slaw Chipotle Yogurt Sauce 1 cup Greek yogurt 1-2 teaspoon adobo sauce (from canned Chipotle peppers) 2 garlic cloves, finely minced 1/4 cup seedless cucumber, finely diced 1 teaspoon lemon juice 1/4 teaspoon dried dill weed salt and pepper, to taste " "Before starting make sure that the chickpeas are well drained and dry. A salad spinner is a great way to eliminate excess water from the chickpeas before placing them on sheets of paper towels to dry or if you don't have a salad spinner, go ahead and place on several sheets of paper towels to dry. With the blade of a chef's knife, break open the cardamom pods and remove seeds. Place the cardamom seeds along with the cumin seeds in a small heavy skillet and toast just until fragrant. Put in a coffee grinder and grind or crush with a mortar and pestle. Add the chickpeas, garlic and chilies to a food processor and pulse several times until mixture is blended and smooth. To the processor add the onions, cilantro leaves, lemon juice, ground spices, baking powder, salt and pepper; pulse to combine. Shape the mixture into 8 small patties and flatten to 1 1/2 to 2 inch diameter. Preheat the oven to 375 degrees, lightly oil a small baking sheet with olive oil, place prepared patties on baking sheet and bake in preheated oven for 5 to 8 minutes per side. In a small dish, combine the ingredients for the yogurt sauce; set aside. Warm the pitas in the oven or over an open flame; to assemble, place 2 patties on each of the warmed pitas, spoon yogurt sauce over all and top with broccoli slaw; fold and enjoy! "

Recipe Detail

Falafel Recipe

"1 (15 ounce) can chickpeas, rinsed and well drained
2 teaspoons cumin seeds
4 cardamom pods
4 garlic cloves, finely minced
1-2 chipotle chiles in adobo, minced (For less heat remove the seeds.)
2 green onions, sliced (White and about half of the green part.)
1/4 cup cilantro leaf
1 tablespoon lemon juice
1 teaspoon baking powder
coarse salt, to taste
fresh ground black pepper, to taste
1-2 teaspoon olive oil
4 pita breads, 5-inch diameter
1-1 1/2 cup broccoli, slaw
Chipotle Yogurt Sauce
1 cup Greek yogurt
1-2 teaspoon adobo sauce (from canned Chipotle peppers)
2 garlic cloves, finely minced
1/4 cup seedless cucumber, finely diced
1 teaspoon lemon juice
1/4 teaspoon dried dill weed
salt and pepper, to taste
"

"Before starting make sure that the chickpeas are well drained and dry. A salad spinner is a great way to eliminate excess water from the chickpeas before placing them on sheets of paper towels to dry or if you don't have a salad spinner, go ahead and place on several sheets of paper towels to dry.
With the blade of a chef's knife, break open the cardamom pods and remove seeds. Place the cardamom seeds along with the cumin seeds in a small heavy skillet and toast just until fragrant. Put in a coffee grinder and grind or crush with a mortar and pestle.
Add the chickpeas, garlic and chilies to a food processor and pulse several times until mixture is blended and smooth. To the processor add the onions, cilantro leaves, lemon juice, ground spices, baking powder, salt and pepper; pulse to combine. Shape the mixture into 8 small patties and flatten to 1 1/2 to 2 inch diameter.
Preheat the oven to 375 degrees, lightly oil a small baking sheet with olive oil, place prepared patties on baking sheet and bake in preheated oven for 5 to 8 minutes per side.
In a small dish, combine the ingredients for the yogurt sauce; set aside.
Warm the pitas in the oven or over an open flame; to assemble, place 2 patties on each of the warmed pitas, spoon yogurt sauce over all and top with broccoli slaw; fold and enjoy!

"

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