FRIDAY NIGHT DINNER -- falafel

   I am a rather new cilantro convert.  I had not been crazy about the taste of cilantro (altho' it never tasted like soap to me as it does to some people).  But recently something triggered a love of this little green, and that led me to plant cilantro seeds this spring.  I am now inundated with the herb and am searching far and wide for recipes to utilize my expanding crop.
   Salsas naturally come to mind when I think of cilantro, and I plan to make some stone fruit salsas to eat along with grilled fish.  But I have a lot of cilantro, so I spent the morning online searching for additional recipes using this pungent herb. 
   I settled on this recipe for Falafel With Cilantro Yogurt in Pita Bread.  Now, I loved it, but my family's reaction was a little different; probably because it was unfamiliar to them.  They take comfort in predictable food.  I loved the flavors, but yes, it was hot (great contrast to the cool yogurt).  Next time, I will cut back a bit on the cayenne (for them).  It's an inexpensive meal, which is a plus; and, a great way to use my cilantro and garden lettuce.

                          Falafel With Cilantro Yogurt in Pita Bread
                      recipe by Moshe Nov, Bon Appétit | December 2000

• 1 cup plain yogurt
• 1 cup chopped cilantro
• 1 cup chopped onion
• 5 large garlic cloves, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cayenne pepper

• 2  15-ounce cans garbanzo beans, drained
• 3 tablespoons plus 1/2 cup all-purpose flour
• 2 teaspoons ground cumin
• 1 large egg

• Olive oil
• 4 warm pita breads, top third cut off
• Sliced tomatoes
• Crisp lettuce leaves

1.  Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper.  Refrigerate until ready to serve.
2.  Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth.  Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped.  Transfer mixture to bowl; sprinkle with salt and pepper.  Shape mixture into four 1/2-inch-thick patties.  Turn patties in remaining 1/2 cup flour to coat on both sides.
3.  Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat.  Add patties and cook until crisp and golden, about 8 minutes per side.  Open pita breads; slide 1 patty, sliced tomato and lettuce into each.  Spoon in some of the yogurt mixture.