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Sean's Falafel and Cucumber Sauce

SUBMITTED BY: Sean PHOTO BY: hmlski

"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!!"
RECIPE RATING:
The reviewer gave this recipe 395 stars. This recipe average a 4.7 star rating.
Read Reviews (326)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 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
  •  
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber - peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise

DIRECTIONS

  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.
  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.
  3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
  4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

FOOTNOTES

  • Wine Tip
  • Try with a Pinot Noir or Sauvignon Blanc.
  • 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, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2006 by HEAVENSNT86
So yummy and very easy to make! Instead of frying, I baked them in the oven. Preheat the oven... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2004 by MALANDIS
Wonderful recipe! I didn't have any coriander or enough parsley, but it still turned out... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2006 by muslim mom
I like the fact that this uses canned chickpeas.. as it's easy to prepare. However, both... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2005 by sienna
This was good with a few changes. I left out the egg, used 3 cloves of garlic, fresh cilantro... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by shale
What a great recipe! I completely disagree that it's laborious to crush chickpeas - I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2003 by KAREN28
Both my husband & I like falafels, and thought this was a good recipe. I made a few changes,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2004 by VICKY9999
Best falafel ever!!! Very tasty... I just made another batch. This time I omitted the salt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2003 by KARKLES
Great Falafel recipe! To cut down on the fat, I used Egg Beaters, only 2 TSP olive oil,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2002 by JEGREEN
Everyone loved this re