falafel

• 2 16 oz cans garbanzo beans rinsed and drained
• 1 onion finely chopped
• 6 cloves garlic
• 1 cup loosely packed flat-leaf parsley
• 2 tsp. chili powder
• 1/3 cup all-purpose flour
• 1 lime
• 1  6-oz carton plain yogurt
• 1/2 cup chopped cucumber
• 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce