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Falafel with Cucumber Sauce

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
60 min
SERVINGS
4 servings
Lunch Dinner Middle Eastern
Falafel with Cucumber Sauce
Ingredients
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber - peeled, seeded, and finely chopped
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 2 pita breads, cut in half
  • 1 cup chopped tomatoes
Instructions
1
Prepare the sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; thoroughly mix until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
2
Create the falafel mixture: Crush chickpeas in a large bowl until they reach a thick and cohesive texture; avoid using a blender as the result will be too runny.
3
Add onion, parsley, and garlic to the blender; blend until they form a smooth paste. Combine this mixture with the chickpea mixture, stirring until well incorporated.
4
Prepare the egg and spice blend: In a small bowl, combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne; stir until the ingredients are evenly distributed.
5
Combine the egg blend with the chickpea mixture, along with olive oil. Gradually add bread crumbs to the mixture, stirring until it holds together but remains free of stickiness. Shape the mixture into 8 balls and then flatten them into falafel patties.
6
Heat oil in a large skillet over medium-high heat, to a depth of 1 inch. Fry the falafel patties in hot oil until they are evenly browned on both sides. Serve 2 falafels per pita half, accompanied by chopped tomatoes and the prepared sauce.