About this recipe:This is a great recipe for falafel. Everyone that I have made it for loves it. Delicious served with cucumber sauce in a pitta with tomatoes.
175g (6 oz) low fat natural yoghurt
1/2 cucumber - peeled, seeded and finely chopped
1 tablespoon chopped fresh dill
salt and freshly ground black pepper to taste
1 tablespoon mayonnaise
1 (400g) tin chickpeas, drained
1 onion, chopped
1/2 bunch fresh parsley
2 cloves garlic, chopped
1 dessertspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
100g (4 oz) dried breadcrumbs
oil for frying
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Method Prep:20min › Cook:10min › Ready in:30min
First make the sauce: In a small bowl combine yoghurt, cucumber, dill, salt, pepper and mayonnaise. 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. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
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 breadcrumbs until mixture is not sticky but will hold together; add more or less breadcrumbs, as needed. Form 8 balls and then flatten into patties.
Heat oil in a large frying pan over medium high heat. Fry patties in hot oil until brown on both sides.
Great falafel recipe, I made small falafels to serve with a dip and it made about 18. I made these earlier in the day and fried them to make them golden then reheated in the oven and they were lovely, only used about 2/3 of the breadcrumbs.
Tip- Warm the chickpeas slightly and they are much easier to mash by hand! - 13 Mar 2012
Never made the cucumber sauce, but the Falafal is excellent.
It takes a little bit of effort and time to make, but if made in a large amount (I normally double the recipe) then they can be frozen and cooked as required. - 20 Nov 2009
brilliant falafel recipe. They are a dream to make and to eat! Haven't tried the cucumber sauce yet but will def give it a go next time. We had ours with couscous and roasted veg. Chilled them for about 15-20 mins before frying. - 14 Jun 2012