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Sean's Falafel and Cucumber Sauce
Sean's Falafel and Cucumber Sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Whip up a refreshing cucumber yogurt sauce to drizzle over crispy chickpea patties mixed with onions, eggs, and fresh herbs. Delicious and easy to make!
Ingredients:
  • 1 (6 ounce) container plain yogurt
  • 0.5 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
  • 0.5 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:
  • Prepare the sauce by mixing yogurt, cucumber, mayonnaise, dill, salt, and pepper in a bowl until well combined. Refrigerate for a minimum of 30 minutes to chill.
  • In a large bowl, hand-mash chickpeas until thick and pasty; avoid using a blender to maintain the desired consistency.
  • Blend onion, parsley, and garlic until smooth, then mix into mashed chickpeas until fully combined.
  • In a small bowl, mix together the egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne. Add this mixture to the chickpea mixture along with olive oil. Gradually incorporate bread crumbs until the mixture holds together without being sticky. Shape the mixture into 8 balls and then flatten them to create falafel patties.
  • In a large skillet, heat 1 inch of oil over medium-high heat. Fry falafels until golden brown on both sides. Fill each pita half with 2 falafels, chopped tomatoes, and sauce for serving.

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