This falafel sauce recipe is great Everyone that I have made it for loves it Yum
Prep Time
30 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
Make sauce: Combine yogurt
cucumber
mayonnaise
dill
salt
and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
Place onion
parsley
and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
Combine egg
cumin
coriander
salt
lemon juice
baking powder
black pepper
and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs
a little at a time
until mixture holds together but is not sticky. Form mixture into 8 balls
then flatten into falafel patties.
Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half
topped with chopped tomatoes and sauce.
JOANNAH
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature