Ingredients
4
4 servings
- •1 (6 ounce) container plain yogurt
- •0.5 cucumber - peeled, seeded, and finely chopped
- •1 tablespoon mayonnaise
- •1 teaspoon dried dill weed
- •salt and pepper to taste
- •1 (15 ounce) can chickpeas (garbanzo beans), drained
- •1 onion, chopped
- •0.5 cup fresh parsley
- •2 cloves garlic, chopped
- •1 egg
- •2 teaspoons ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon salt
- •1 teaspoon lemon juice
- •1 teaspoon baking powder
- •1 dash pepper
- •1 pinch cayenne pepper
- •1 tablespoon olive oil
- •1 cup dry bread crumbs
- •oil for frying
- •2 pita breads, cut in half
- •1 cup chopped tomatoes
Instructions
- 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.
- Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
- Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 586
- Carbohydrate: 60g
- Fat: 33g
- Fiber: 7g
- Protein: 15g
- Sugar: 8g
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