Falafel, Creamy white bean yogurt sauce, and Couscous tabouli

Things have been busy at our house hence why I haven't blogged in a while.  Don't worry you'll be getting some blogs today highlighting my favorite recipes I have tried! 

Now this recipe I got from Food Network Star Melissa D'Arabian.  My husband had been wanting to try Falafel so when I was watching "Ten Dollar Dinners" and this meal was on. That settled things for me I had to try to make it.

Falafel

2 1/4 cups cooked chickpeas (I bought the dried chickpeas cooked them all up and froze the remainder of the chickpeas)
3 scallions, coarse chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Salt
1 1/2 teaspoon baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying

Directions:

1. In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice.  Plus to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

2.  Add in the baking powder and 1/ cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

3. Remove the chickpea mixture from the refrigerator.  Add enough oil to a large sauté pan so it reaches 1/2 inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

4.  Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour.  Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Creamy White Bean Yogurt Sauce

3/4 cooked white beans (I used canned navy beans)
1 small garlic clove, coarsely chopped
1/4 cup greek yogurt
1/2 lemon juiced
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions

1. Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a food processor until very smooth. Taste and season with salt and pepper.  Serve with falafel or as a salad dressing

Couscous Tabouli

This dish is adapted based on what I had in my pantry already

1 cup Couscous
1 3/4 cup beef stock
Salt and ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped cilantro
3 scallions, chopped
1 cup frozen stir fry veggies, thawed and heated up

Directions

1. Bring a medium-sized sauce pan of beef stock to a boil over medium heat.  Add the couscous and cook until done. 

2.  Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette.  Season with salt and pepper to taste.

3. In a large serving bowl, mix together the couscous, parsley, cilantro, veggie stir fry mix, and season to taste.  Allow it to sit for a least half hour so the flavors can marry.