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!
- 6ozplain yogurt,(1 container)
- ½cucumber,peeled, seeded, and finely chopped
- 1tspdried dill weed
- salt and pepper,to taste
- 15ozchickpeas,(1 can), (garbanzo beans), drained
- ½cupfresh parsley
- 2garlic cloves,chopped
- 2tspground cumin
- 1tspground coriander
- 1pinchcayenne pepper
- 1tsplemon juice
- 1tspbaking powder
- 1tbspolive oil
- 1cupdry bread crumbs
- oil,for frying
- 2pita breads,cut in half
In a small bowl, combine the yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl, mash the chickpeas until thick and pasty.*
In a blender, process the onion, parsley and garlic until smooth. Stir into the mashed chickpeas.
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.
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.
Form 8 balls and then flatten into patties.
Heat 1-inch of oil in a large skillet over medium-high heat. Fry the patties in hot oil until brown on both sides.
Serve two falafels in each pita half, topped with chopped tomatoes and cucumber sauce. Enjoy!
*Don’t use a blender, as the consistency will be too thin.
- 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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