Falafels

E: I found this recipe in my new Better Homes and Gardens cookbook. I feel like Sam & I eat chicken all the time so it was nice to have something vegetarian for once. So if you are looking for something that is out of the ordinary, but still super yummy, this recipe is for you! This recipe is super quick to make and Sam's friend, Matt, is a huge falafel fan and this recipe received his stamp of approval!

 Ingredients:
1 15oz can garbanzo beans, rinsed and drained
 1/4 cup of coarsely shredded carrot ( I just put a carrot in the food processor and pulsed a few times)
2 tablespoons all-purpose flour
2 tablespoons fresh parsley
1tablespoon olive oil
3 cloves of garlic
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon cayenne pepper
pita bread
1 cup of spinach

Directions:
1. In a food processor, combine beans, carrot, flour, parsley, 1 tablespoon olive oil, 3 garlic cloves, coriander, salt, cumin, and black pepper. Cover and process until finely chopped and mixture holds together
2. Shape mixture into 4, 3 inch patties. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add patties. Cook for 2-3 minutes per side, until browned and heated through
3. Meanwhile, in a small bowl stir together mayo, 1 clove garlic minced, and cayenne pepper. Spread mixture over pita bread, top with spinach and patties