How To Make Sean’s Falafel and Cucumber Sauce Recipe
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh cilantro, chopped
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 3 tablespoons of all-purpose flour
- 1 teaspoon of baking powder
- Vegetable oil, for frying
- 1 cucumber, peeled and seeded
- 1 cup of Greek yogurt
- 1 tablespoon of lemon juice
- 1 clove of garlic, minced
- Salt and pepper, to taste
Instructions
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In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined, but still slightly chunky.
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Transfer the mixture to a bowl and stir in the flour and baking powder. Mix until well combined.
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Heat vegetable oil in a deep skillet or pot over medium heat.
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Shape the chickpea mixture into small balls or patties and carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
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For the cucumber sauce, grate the cucumber and squeeze out any excess moisture. In a bowl, combine the grated cucumber, Greek yogurt, lemon juice, minced garlic, salt, and pepper. Stir until well combined.
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Serve the falafel hot with the cucumber sauce on the side.
Nutrition
- Calories : 376kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 844mg
- Total Carbohydrates : 44g
- Dietary Fiber : 12g
- Sugars : 4g
- Protein : 17g
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