You don’t have to use powdered mix to make your own falafel! Mashed chickpeas are combined with onion, bread crumbs, egg and herbs, and fried. Serve with the cucumber sauce in a pita with tomatoes.
Felafels with Cucumber Sauce
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained
- 1 onion, chopped
- ½ c fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 t ground cumin
- 1 t ground coriander
- 1 t salt
- 1 dash pepper
- 1 pinch cayenne pepper
- 1 t lemon juice
- 1 t baking powder
- 1 T olive oil
- 1 c dry bread crumbs
- oil for frying
- 1 (6 oz) container plain yogurt
- ½ cucumber - peeled, seeded, and finely chopped
- 1 t dried dill weed (I don’t add)
- salt and pepper to taste
- 1 T mayonnaise
Instructions
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
- In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
- Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Notes
Recipe source: Allrecipes.com
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