weeknight falafel
bhg
garbanzo beans, shallot, garlic, flat leaf parsley, chili powder, kosher salt, ground black pepper, all purpose flour, lemon, plain yogurt, sliced cucumber, olive oil
- 30.0 ounce garbanzo beans
 - 1.0 shallot
 - 6.0 clove garlic
 - 1.0 cup flat leaf parsley
 - 2.0 teaspoon chili powder
 - 0.5 teaspoon kosher salt
 - 0.2 teaspoon ground black pepper
 - 0.3 cup all purpose flour
 - 1.0 lemon
 - 6.0 ounce plain yogurt
 - 0.5 cup sliced cucumber
 - 2.0 tablespoon olive oil

- in a food processor combine the beans, shallot, garlic, parsley, chili powder, salt, and pepper.
 - cover and pulse until finely chopped.
 - add flour cover and process until mixture just holds together.
 - divide mixture into 12 equal sized balls.
 - flatten each slightly.
 - place on a plate cover and chill at least 30 minutes or overnight.
 - meanwhile, remove 1 teaspoon zest from lemon.
 - juice half of the lemon.
 - cut remaining half into wedges.
 - in a small bowl stir together the zest, juice, yogurt and cucumber.
 - cover and chill until serving time.
 - wrap and chill lemon wedges until serving time.
 - heat oil in a very large skillet over medium heat.
 - add chilled patties.
 - cook for 8 minutes or until golden and heated through, turning once.
 - serve with yogurt sauce and lemon wedges.
 - from the test kitchen serve with toasted pita bread wedges and baby greens.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 30.0 ounce garbanzo beans
- 1.0 shallot
- 6.0 clove garlic
- 1.0 cup flat leaf parsley
- 2.0 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.2 teaspoon ground black pepper
- 0.3 cup all purpose flour
- 1.0 lemon
- 6.0 ounce plain yogurt
- 0.5 cup sliced cucumber
- 2.0 tablespoon olive oil

 ### Assistant: The ingredients you'll need are:
- 30.0 ounce garbanzo beans
- 1.0 shallot
- 6.0 clove garlic
- 1.0 cup flat leaf parsley
- 2.0 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.2 teaspoon ground black pepper
- 0.3 cup all purpose flour
- 1.0 lemon
- 6.0 ounce plain yogurt
- 0.5 cup sliced cucumber
- 2.0 tablespoon olive oil


You can follows these steps to make the recipe:
- in a food processor combine the beans, shallot, garlic, parsley, chili powder, salt, and pepper.
- cover and pulse until finely chopped.
- add flour cover and process until mixture just holds together.
- divide mixture into 12 equal sized balls.
- flatten each slightly.
- place on a plate cover and chill at least 30 minutes or overnight.
- meanwhile, remove 1 teaspoon zest from lemon.
- juice half of the lemon.
- cut remaining half into wedges.
- in a small bowl stir together the zest, juice, yogurt and cucumber.
- cover and chill until serving time.
- wrap and chill lemon wedges until serving time.
- heat oil in a very large skillet over medium heat.
- add chilled patties.
- cook for 8 minutes or until golden and heated through, turning once.
- serve with yogurt sauce and lemon wedges.
- from the test kitchen serve with toasted pita bread wedges and baby greens.
- .

