This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!
Ingredients
- plain yogurt: 1 container (6 ounce container)
- cucumber - peeled, seeded, and: 0.5 piece (chopped)
- mayonnaise: 1 Tbsp (optional)
- dill weed: 1 tsp (dried)
- salt and pepper: (to taste)
- chickpeas (garbanzo beans): 1 can (15 ounce can, drained)
- onion: 1 piece (chopped)
- parsley: 0.5 cup (fresh)
- garlic: 2 clove (chopped)
- egg: 1 piece
- ground cumin: 2 tsp
- ground coriander: 1 tsp
- salt: 1 tsp
- lemon juice: 1 tsp
- baking powder: 1 tsp
- dash black pepper: 1 piece
- pinch cayenne pepper: 1 piece
- olive oil: 1 Tbsp
- dry bread crumbs: 1 cup (or as needed)
- oil, or as needed, for frying: 2 cups
- pita breads, cut in half: 2 piece (optional)
- tomatoes: 1 cup (chopped, optional)
Metric Conversion
Stages of cooking
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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. JOANNAH
