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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Falafel and Cucumber Sauce Recipe

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This recipe for Falafel and Cucumber Sauce is from Outdoor Centre Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SAUCE
1 (6 oz) container plain yogurt
1/2 cucumber - peeled, seeded and finely chopped
1 tsp dried dill weed
1 tsp salt and pepper
1 tbsp mayonnaise

FALAFEL
1 (15 ounce) can chickpeas (garbonzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 garlic cloves, chopped
1 egg
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 tbsp olive oil
1 cup dried bread crumbs
oil for frying

2 pita breads, cut in half (optional)
1 cup chopped tomatoes (optional)
Directions:
Directions:
1. In 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 blender. 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 mix along with olive oil. Slowly add bread crumbs until mixture is too 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 topped with tomatoes and cucumber sauce.

 

 

 

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