Falafel with Cucumber Yogurt Sauce
Falafel sandwiches stuffed with Cucumber Yogurt Sauce and fresh vegetables.
Equipment
- Food processor
Ingredients
For the Falafel Batter:
- 1½ cups dried chickpeas
- 1 cup chopped onion
- 2 tbsp. minced garlic
- ¾ cup each chopped parsley and chopped cilantro
- 1 tbsp. lemon juice
- 1 tsp. ground cumin
- 2 tsp. kosher salt
- ½ tsp. each ground coriander and black pepper
- ½ tsp. baking soda mixed with a ¼ cup of water
To Assemble the Sandwiches:
- 4 pita breads
- 1 quart vegetable oil
- 1 cup each sliced plum tomatoes, sliced red onion, sliced cucumber
For the Cucumber Yogurt Sauce:
- 1 tbsp. minced garlic
- 1 cup peeled English cucumber, shredded
- 1 cup plain whole milk Greek yogurt
- ½ tsp. kosher salt
- 1 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
Instructions
- The afternoon before you want to make the falafel, soak the rinsed dry chickpeas in a bowl of water. Make sure the chickpeas are covered by a couple of inches of water and put keep them in the refrigerator.
- First, make the Cucumber Yogurt Sauce: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
- The next day, drain the chickpeas and put them in a food processor, along with the rest of the falafel batter ingredients. Process until everything is creamy, scraping down the sides of the bowl. Form each tablespoon of mixture into a one inch pattie. Place the patties on waxed paper.
- In a Dutch oven, heat an inch and a half of oil to 375 degrees. Fry in about four batches, until the falafel is brown all over. You will have to flip them over, so they brown evenly. Do not add more oil until the oil comes back to 375 degrees. Drain the falafel well.
- Serve the falafel on top of or inside of the bread, with the sliced vegetables and Cucumber Yogurt Spread.
Nutrition
Calories: 300kcal
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