
How To Make Fried Falafel with Cucumber Sauce
Enjoy a bite of these crispy fried falafel for lunch! They’re made from spiced mashed chickpeas, served in pita breads, and topped with a tangy sauce!
Serves:
Ingredients
For Sauce:
- 6ozplain yogurt,(1 container)
- ½cucumber,peeled, seeded, and finely chopped
- 1tspdried dill weed
- salt and pepper,to taste
- 1tbspmayonnaise
For Falafel:
- 15ozchickpeas,(1 can), (garbanzo beans), drained
- 1onion,chopped
- ½cupfresh parsley
- 2garlic cloves,chopped
- 1egg
- 2tspground cumin
- 1tspground coriander
- 1tspsalt
- 1dashpepper
- 1pinchcayenne pepper
- 1tsplemon juice
- 1tspbaking powder
- 1tbspolive oil
- 1cupdry bread crumbs
- oil,for frying
- 2pita breads,cut in half
- 1cuptomatoes,chopped
Instructions
-
In a small bowl, combine the yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
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In a large bowl, mash the chickpeas until thick and pasty.*
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In a blender, process the onion, parsley and garlic until smooth. Stir into the mashed chickpeas.
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In a small bowl, combine the egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into the chickpea mixture along with olive oil.
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Slowly add the bread crumbs to the egg-chickpea mixture until the mixture is not sticky but will hold together. Add more or less bread crumbs, as needed.
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Form 8 balls and then flatten into patties.
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Heat 1-inch of oil in a large skillet over medium-high heat. Fry the patties in hot oil until brown on both sides.
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Serve two falafels in each pita half, topped with chopped tomatoes and cucumber sauce. Enjoy!
Recipe Notes
*Don’t use a blender, as the consistency will be too thin.
Nutrition
- Calories: 745.63kcal
- Fat: 22.18g
- Saturated Fat: 3.59g
- Trans Fat: 0.02g
- Monounsaturated Fat: 8.91g
- Polyunsaturated Fat: 7.38g
- Carbohydrates: 109.67g
- Fiber: 17.94g
- Sugar: 18.34g
- Protein: 32.09g
- Cholesterol: 46.93mg
- Sodium: 794.20mg
- Calcium: 307.98mg
- Potassium: 1221.41mg
- Iron: 8.71mg
- Vitamin A: 83.23µg
- Vitamin C: 24.19mg
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