Sean's Falafel and Cucumber Sauce

Sean's Falafel and Cucumber Sauce

911

"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!"

Ingredients

1 h servings 586 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1580 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

911
  1. 1214 Ratings

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So yummy and very easy to make! Instead of frying, I baked them in the oven. Preheat the oven at 400 degrees F. Spray the baking sheet and then the falafels with vegetable oil cooking spray. BAk...

I like the fact that this uses canned chickpeas.. as it's easy to prepare. However, both times I've made it, the falafels have fallen apart in the oil. I recommend doing a test falafel... and i...

Wonderful recipe! I didn't have any coriander or enough parsley, but it still turned out great. I suggest, as others have, that you make the cucumber sauce first so that the flavors can mi...

What a great recipe! I completely disagree that it's laborious to crush chickpeas - I used canned organic ones and it was the easiest part. I would say the whole thing is a bit labor-intensive s...

I had to make a few alterations... this recipe would best be used as a "guide" for making falafel. First - DOUBLE the recipe! The mixture will hold for a few days in the refrigerator and als...

Both my husband & I like falafels, and thought this was a good recipe. I made a few changes, most note worthy would be warming the beans in the microwave for a minute 1st so they mash quicker an...

This was good with a few changes. I left out the egg, used 3 cloves of garlic, fresh cilantro and add hot sauce. To cut back on the fat and time i also baked my falafels. For all thoses that fo...

Best falafel ever!!! Very tasty... I just made another batch. This time I omitted the salt since the canned chickpeas already have enough salt in them. The prepared mixture keeps well in the fr...

Great Falafel recipe! To cut down on the fat, I used Egg Beaters, only 2 TSP olive oil, browned the patties in a skillet with Olive Oil Flavored PAM and then baked them at 400 for 30 minutes. Fo...