Our Best Falafel|Print | TastyCookery

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

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

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.