Sean’s Falafel and Cucumber Sauce

2017-06-02

Ingredients

  • 15 oz can chickpeas, (garbanzo beans), drained
  • 1 onion, chopped
  • 1⁄2 cup fresh parsley
  • 2 clove garlic, chopped
  • 1 egg
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 dash black pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 1 cup dry bread crumbs
  • 1 oil, for frying
  • 6 oz container plain yogurt
  • 1⁄2 cucumber, peeled, seeded, and finely chopped
  • 1 tsp dried dill weed
  • 1 salt, to taste
  • 1 tbsp mayonnaise
  • 1 black pepper, to taste

Method

Step 1

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

Step 2

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Step 3

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Step 4

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

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