Meanwhile, Back in the Kitchen

This is from Bon Appetit and you can find it online on Epicurious . It was really delicious. The only problem we had was that the mixture was rather soft when forming patties. Looking over the comments there was a person from Egypt who said that canned garbanzos are too mushy and soaking dried ones for 24 hours is the proper way to do it. Without cooking them at all. This blew our minds and I began pulling out cookbooks that were the closest to primary sources as I had. They agreed! My goodness! We will be going on an adventure the next time we make these, but in the meantime the recipe below works well and is simply delicious. We're going to double the sauce next time but that's really the only change, aside from the fact that we didn't have pita bread so wrapped them in flour tortillas instead. Delicious! Falafel with Cilantro Yogurt in Pita Bread Makes 4 servings Ingredients 1 cup plain yogurt 1 cup chopped fresh cilantro 1 cup chopped onion 5 large gar