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Cucumber Dill Falefel

By August 20, 2017
Simple EatsAuthorSimple EatsCategoryDifficultyIntermediate
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS
For Sauce:
 1 (6 ounce) container plain yogurt
 ½ cucumber - peeled, seeded, and finely chopped
 1 teaspoon dried dill weed
 salt and pepper to taste
 1 tablespoon mayonnaise (optional)
For Falafel:
 1 (15 ounce) can chickpeas (garbanzo beans), drained
 1 onion, chopped
 ½ cup fresh parsley
 2 cloves garlic, chopped
 1 egg
 2 teaspoons ground cumin
 1 teaspoon ground coriander
 1 teaspoon salt
 1 dash pepper
 1 pinch cayenne pepper
 1 teaspoon lemon juice
 1 teaspoon baking powder
 1 tablespoon olive oil
 1 cup dry bread crumbs
 oil for frying
 2 pita breads, cut in half (optional)
 1 cup chopped tomatoes (optional)
DIRECTIONS
1

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

2

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.

3

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.

4

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Ingredients

INGREDIENTS
For Sauce:
 1 (6 ounce) container plain yogurt
 ½ cucumber - peeled, seeded, and finely chopped
 1 teaspoon dried dill weed
 salt and pepper to taste
 1 tablespoon mayonnaise (optional)
For Falafel:
 1 (15 ounce) can chickpeas (garbanzo beans), drained
 1 onion, chopped
 ½ cup fresh parsley
 2 cloves garlic, chopped
 1 egg
 2 teaspoons ground cumin
 1 teaspoon ground coriander
 1 teaspoon salt
 1 dash pepper
 1 pinch cayenne pepper
 1 teaspoon lemon juice
 1 teaspoon baking powder
 1 tablespoon olive oil
 1 cup dry bread crumbs
 oil for frying
 2 pita breads, cut in half (optional)
 1 cup chopped tomatoes (optional)

Directions

DIRECTIONS
1

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

2

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.

3

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.

4

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Cucumber Dill Falefel

Simple Eats

Author Simple Eats

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