Recipe adapted from: https://www.allrecipes.com/recipe/25309/seans-falafel-and-cucumber-sauce/
Yields: ~20 (I like to double the recipe and freeze them)
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, chopped (for the blender)
- 1/2 cup fresh parsley (for the blender)
- 2 cloves garlic, chopped (for the blender)
- 1 egg
- 2 tsps ground cumin
- 1 tsps 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 dry bread crumbs
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
- In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin (I use the back of a large ladle).
- In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine the rest of the ingredients (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.
- Preheat oven to 175˚C (350˚F)
- Form the chickpea mixture into small balls, slightly flattened (make them as big or as little as you like. Place them on a non-stick baking tray.
- Bake for about 15-20mins until the tops are sightly golden brown. Serve with lots of tzatziki!
- If you prefer to fry them for a crispier texture: heat 1 inch of oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides.
- Best served with tzatziki: https://abbyapproved.wordpress.com/2017/10/27/greek-tzatziki-sauce/
- Try making a falafel sandwich: toasted pita pocket + chopped tomato, cucumber, parsley, iceberg lettuce, and hummus (inspired by Taïm)