This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!
Prep Time::20 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time:: 1 hr
Servings::4
Ingredients
Cucumber Sauce:
1 (6 ounce) container plain yogurt
½ cucumber – peeled, seeded, and finely chopped
1 tablespoon mayonnaise (Optional)
1 teaspoon dried dill weed
salt and pepper to taste
Falafel:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1 large egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon baking powder
1 dash black pepper
1 pinch cayenne pepper
1 tablespoon olive oil
1 cup dry bread crumbs, or as needed
2 cups oil, or as needed, for frying
2 pita breads, cut in half (Optional)
1 cup chopped tomatoes (Optional)
Directions
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.
Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
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.
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.
JOANNAH Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.