Falafel

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  This is a fairly authentic version of Middle Eastern falafels. They taste just like the ones I ate in Israel and Egypt!
  
  
  
  
  
  
  Prep time: 15 mins
  Bake time: 25 mins
  Total time: 40 minutes
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  • Make cucumber sauce first and chill in fridge while baking falafels. Mix:
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber - peeled, seeded
  • 1 tsp dried dill weed
  • 1 tbsp mayo
  • salt and pepper to taste
  
  
  
  
  
  
  
  Falafels:
• 1 (15 oz) can chickpeas (garbanzo beans), drained
• 1/2 onion
• 1/2 cup fresh parsley
• 4 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 tbsp olive oil
• 1 cup dry bread crumbs
• Pitas

1. In a food processor, chop chickpeas, onion, parsley and garlic until very fine. Stir everything together.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, lemon juice, baking powder and olive oil. Stir into chickpea mixture. Slowly add bread crumbs until mixture is not sticky but will stay together.
3. Form mixture into small balls, roll into additional bread crumbs, and then flatten between your hands and place on a cookie sheet. HINT: I use a cookie dough scooper to make mine all the same size. It usually makes about 15-20 falafels, which will feed 4 people.
4. Bake patties in 400 degree oven for 15 minutes on the top shelf, flip them over and cook an additional 10 minutes.

Serve in pitas with cucumber sauce and your favorite veggies- tomatoes are our favorite!