Baked Quinoa Falafel Pita with Tzatziki

Name: Baked Quinoa Falafel Pita with Tzatziki
Ingredients: ½ Cup water; ¼ Cup quinoa, uncooked; 1 (14.5-ounce) can chickpeas, drained, rinsed, and patted dry; ¼ Cup chopped red onion; 2 cloves garlic; ½ Cup flat-leaf parsley, chopped; ½ Teaspoon fine sea salt; ¼ Teaspoon ground black pepper; ½ Tablespoon cumin; ½ Tablespoon dried coriander; 1¼ Teaspoon chili powder; 1/8 Teaspoon cayenne pepper; 1 egg yolk; ¼ Cup olive oil, divided; ½ cucumber, peeled and grated; 2 cloves garlic, minced; Juice of 1/4 small lemon; 2 Tablespoons olive oil; 1 Cup 2% plain Greek yogurt; 1 Teaspoon dried dill; ¼ Teaspoon kosher salt; ¼ Teaspoon ground black pepper; 2 whole wheat pitas, cut in half

Baked Quinoa Falafel Pita with Tzatziki was pinched from <a href="http://www.thedailymeal.com/recipes/baked-quinoa-falafel-pita-tzatziki" target="_blank">www.thedailymeal.com.</a>

"“College taught me many things, but in the food department I’m thankful that my college cafeteria introduced me to falafel. When I walked up to the vegetarian-friendly line my freshman year, I had never heard of the little fried chickpea balls, but the obsession started immediately after I bit into my first one. It took me a while to perfect a recipe to use at home, but I’ve found that the spice mixture below brings me back to that college cafeteria experience. I like adding quinoa to my falafel because it adds extra fiber and protein, as well as a boost in texture. Instead of deep-frying my falafel, I simply bake them to firm them up, then quickly pan-fry them to give them a good crunch on the outside. The refreshing tzatziki is tangy, cool, and a perfect balance to the spiced falafel patties.” — Katie Parker, author of The High-Protein Vegetarian Cookbook Click here for more of our best falafel recipes. ..."

INGREDIENTS

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½ Cup water

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¼ Cup quinoa, uncooked

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1 (14.5-ounce) can chickpeas, drained, rinsed, and patted dry

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¼ Cup chopped red onion

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2 cloves garlic

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½ Cup flat-leaf parsley, chopped

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½ Teaspoon fine sea salt

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¼ Teaspoon ground black pepper

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½ Tablespoon cumin

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½ Tablespoon dried coriander

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1¼ Teaspoon chili powder

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1/8 Teaspoon cayenne pepper

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1 egg yolk

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¼ Cup olive oil, divided

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½ cucumber, peeled and grated

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2 cloves garlic, minced

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Juice of 1/4 small lemon

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2 Tablespoons olive oil

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1 Cup 2% plain Greek yogurt

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1 Teaspoon dried dill

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¼ Teaspoon kosher salt

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¼ Teaspoon ground black pepper

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2 whole wheat pitas, cut in half

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