Mediterranean Falafel

If you can make meatballs, you can make a falafel.  It's a nice vegetarian kebab alternative, full of festive, middle eastern flare.  This is an adapted recipe, but I dig it more than the standard old falafel.  Good times for all!

2 eggs
1/2 cup dry bread crumbs (Panko work best)
1/2 cup chopped walnuts
1 medium carrot, shredded
1/3 cup crumbled feta cheese
1/4 cup coarsely chopped Greek olives (kalamata, for example)
4 sprigs fresh cilantro (or 1/2 Tbsp dry, if fresh isn't available)
1 Tbsp fresh lemon juice
2 garlic cloves, minced
1/4 tsp each salt and pepper
1 can (15 oz/425 g) chickpeas, rinsed and drained
1 cup dry bread crumbs for dredging
1 Tbsp almond powder
1/2 cup cornmeal
1 tsp ground cumin
1/4 tsp ground turmeric
1/8 tsp chili powder
1/8 tsp cayenne
pinch each salt and pepper
6 pitas

Makes 5-6 servings

In a food processor or blender, combine the first 11 ingredients; cover and pulse 4 times.  Add chickpeas; pulse until chopped.  Refrigerate for at least 45 minutes.

In a bowl, combine 1 cup bread crumbs, almond powder, cornmeal, cumin, turmeric, chili powder and cayenne; season with salt and pepper to taste.

Preheat oven to 350 F.  Form chickpea mixture into tablespoon-sized balls and dredge in bread crumb/cornmeal mixture, covering the balls completely in the dry ingredients.  Place breaded balls on a parchment lined cookie sheet until all of the chickpea mixture has been rolled.  Heat 3 Tbsp olive oil in a large skillet over medium heat.  Add half the falafel balls and cook for 5-6 min, turning balls through out for even cooking.  Place cooked falafel balls back on the cookie sheet.  Cook the second batch of falafel balls in the skillet, adding 1 Tbsp olive oil, if needed; place second batch on cookie sheet once completed.  Cook falafel balls for 8-12 min, checking to make sure they don't burn.

Toast pitas; slice halfway along seam of toasted pitas and fill with tzatziki, lettuce, tomato, onion, and 3 falafel balls. 

Notes:
(a)  Yes, this is essentially the same recipe as the chickpea and walnut burgers (except I use fresh cilantro instead of parsley).  In a pita, the balls are easier than a pattie -- plus, telling people you're having falafels at your next picnic just sounds cooler than burgers.
(b)  Like homemade meatballs, these can be made and frozen for later use.  In this format it's easier to end up with extras, so let any extras cool down, seal them in a ziplock, and pop in the freezer.  (Reheat by baking for 10 min in a 375 F oven.....or until they aren't frozen anymore)