Falafel with Yogurt Sauce
- Yogurt sauce:
- 1 can chickpeas, drained
- 3 scallions, coarsely chopped
- 1 lg. garlic clove, coarsely chopped
- 1 1/2 tsp. ground cumin
- 3/4 tsp. cayenne pepper
- Generous 1/4 c. coarsely chopped flat-leaf parsely
- Generous 1/4 c. coarsely chopped cilantro
- 1 egg
- 1 lemon, juiced
- Kosher slat
- 1 1/2 tsp. baking powder
- 1/3 c. flour, plus 1/3 c. flour for shaping patties
- Vegetable oil for frying
- Lettuce, chopped tomatoes and chopped cucumber for garnish
- 1 c. plain yogurt
- 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped cilantro
- 2 tsp. flat-leaf parsley chopped
- 1/2 tsp. ground cumin
- salt to taste
Preparation time 15mins
Cooking time 25mins
In a food processor, combine the chickpeas, scallions, garlic, cumin, cayenne, parsley, cilantro, egg and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
Add in the baking powder and 1/3 c. of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
Combine the ingredients of the yogurt sauce and chill.
Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reachies 1/2 inch up the sides and heat it over medium-high heat until hot.
Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/3 c. flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
Serve the falafel with the garnishes and yogurt sauce on the side.