Sean's Falafel and Cucumber Sauce
This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!
Ingredients
Cucumber Sauce:
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1 (6 ounce) container plain yogurt
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½ cucumber - peeled, seeded, and finely chopped
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1 tablespoon mayonnaise (Optional)
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1 teaspoon dried dill weed
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salt and pepper to taste
Falafel:
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1 (15 ounce) can chickpeas (garbanzo beans), drained
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1 onion, chopped
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½ cup fresh parsley
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2 cloves garlic, chopped
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1 large egg
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon salt
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1 teaspoon lemon juice
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1 teaspoon baking powder
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1 dash black pepper
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1 pinch cayenne pepper
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1 tablespoon olive oil
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1 cup dry bread crumbs, or as needed
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2 cups oil, or as needed, for frying
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2 pita breads, cut in half (Optional)
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1 cup chopped tomatoes (Optional)
Instructions
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Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
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Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
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Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
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Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
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Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.
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