Falafel

This recipe makes 2 servings.
For vegetarians, each serving = 1.5 Greens, 1.5 Reds, 1 Yellows, 1 Orange
For non-vegetarians, each serving = 1.5 Greens, 0.5 Reds, 2 Yellows, 1 Orange

INGREDIENTS

For the falafel balls:
1 Green container onions, roughly chopped
3 garlic cloves
2 Red containers chick peas, drained and washed
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1/2 tsp salt
1/4 tsp chili powder
1 tsp ground cumin
1 tsp baking powder
2 tbsp coconut flour

For the chutney:
2 Orange containers sesame seeds
1 Red container plain Greek yogurt
5 slices pickled mild jalapeno peppers (from a jar)
1 tbsp vinegar from the jalapeno jar

For the salad:
1/2 Green container cucumber, cubed
1/2 Green container tomato, cubed

INSTRUCTIONS
1. Put the onions and garlic in a food processor and pulse until finely minced.  Remove the mixture and set it aside.

2. Put the chick peas, parsley, cilantro, salt, chili powder and cumin in the food processor and pulse until they are roughly blended but not pureed.

3. Return the onion mixture back to the food processor along with the baking powder and flour.  Pulse until well combined.

4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for at least one hour.

5. While the falafel mixture is chilling, make the chutney.  Put all the ingredients for the chutney in a blender and blend until smooth.

6. Once the falafel mixture has chilled, roll the mixture into 2-inch balls and press into a patty.

7. Spray a pan with non-stick cooking spray and preheat the pan to low-medium heat.  Place the falafel patties onto the pan and cook for 3-5 minutes on each side.

How I like to eat this: I stuff the patties in half of a whole wheat pita along with the cucumber/tomato salad and pour on the yogurt chutney.  I also add a few drops of spicy chili garlic sauce (store bought) for some extra heat!