This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!
Ingredients
Cucumber Sauce
- 1 (6 ounce) container plain yogurt
- ½ cucumber – peeled, seeded, and finely chopped
- 1 tablespoon mayonnaise (Optional)
- 1 teaspoon dried dill weed
- salt and pepper to taste
Falafel
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, chopped
- ½ cup fresh parsley
- 2 cloves garlic, chopped
- 1 large egg
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1 dash black pepper
- 1 pinch cayenne pepper
- 1 tablespoon olive oil
- 1 cup dry bread crumbs, or as needed
- 2 cups oil, or as needed, for frying
- 2 pita breads, cut in half (Optional)
- 1 cup chopped tomatoes (Optional)
Directions
Step 1
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.
Step 2
Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
Step 3
Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
Step 4
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.
Step 5
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.
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 586 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat5g | 25% |
Cholesterol50mg | 17% |
Sodium1580mg | 69% |
Total Carbohydrate60g | 22% |
Dietary Fiber7g | 24% |
Total Sugars8g | |
Protein15g | |
Vitamin C22mg | 111% |
Calcium273mg | 21% |
Iron5mg | 28% |
Potassium592mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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