Grilled Chicken Thighs with Chickpeas

by Charlie McCarthy, Sr.

Ingredients

• 15 oz chickpeas
• 4 cloves garlic
• 1 onion
• 2 tbsp parsley
• 2 tbsp dill
• 1 tsp cumin
• 1 tbsp cilantro
• 1 tsp coriander
• 3 tbsp flour
• salt
• pepper
• vegetable oil
• yogurt
• lemon juice
• 1 tbsp olive oil
• pita
• lettuce
• tomatoes
• cucumber

Recipe

1. In a food processor fitted with a metal blade, combine drained chickpeas, garlic, onion, chopped parsley, 1 tbsp of chopped dill, cumin, chopped cilantro, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
2. Form mixture into falafel balls about 2 " in diameter, squeezing to compact. Transfer to chill in the refrigerator while vegetable oil heats.
3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, olive oil, and remaining 1 tbsp dill. Season with salt and pepper. to thin sauce, whisk warm water in 1 tablespoon at a time until desired thickness.
6. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

Enjoy!