
INGREDIENTS
Servings: 4
Plain yogurt
1 (6 oz) container
Cucumber
1/2, peeled, seeded, chopped
Dried dill weed
1 tsp
Salt
to taste
Pepper
to taste
Mayo
1 tbsp
Chickpeas
1 (15 oz) can, drained
Onion
1, chopped
Fresh parsley
1/2 cup
Garlic
2 cloves, chopped
Egg
1
Salt
1 tsp
Pepper
1 dash
Cayenne
1 pinch
Ground cumin
2 tsps
Ground coriander
1 tsp
Lemon juice
1 tsp
Oil
for frying
Pita breads
2, cut in half
Tomatoes
1 cup, chopped
Baking powder
1 tsp
Olive oil
1 tbsp
Dry bread crumbs
1 cup
Our Best Falafel
Prep:
20 m
Cook:
1 h
10 m
Ready in:
1 h
30
m
DIRECTIONS
- To make the sauce: Mix plain yogurt, chopped cucumber, dried dill weed, salt, pepper, and mayo in a bowl. Chill for 30 minutes or more.
- Mash chickpeas until thick in a bowl.
- Process chopped onion, fresh parsley, and garlic until smooth in a blender. Stir the mixture into the chickpeas.
- Combine egg, ground cumin, salt, pepper, ground coriander, cayenne pepper, juice, and baking powder. Stir into the chickpea mixture. Add olive oil. Stir.
- Carefully add bread crumbs to the mixture (the mixture should not be sticky but should hold together). Allow the mixture to sit for 30 minutes.
- Divide the mixture into 8 portions. Then, flatten them into small patties.
- In a skillet, heat oil over medium-high heat. Fry the patties until browned.
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