Homemade falafel is so much better than getting it to-go from your favorite Greek restaurant. Adjust the seasonings to your taste. Serve in pita, or on a big salad with feta and olive.
- 2 (15-ounce) cans chickpeas, or garbanzo beans, drained
- 1 onion, chopped
- 1 cup fresh parsley
- 6 cloves garlic, sliced
- 2 eggs
- 4 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon salt
- Dash of pepper
- 2 pinches cayenne pepper
- 2 teaspoon lemon juice
- 2 teaspoon baking powder
- 2 tablespoon olive oil
- 1 1/2 cup dry bread crumbs
- Oil for frying
- 2 (6-ounce) containers plain yogurt
- 1 cucumber, peeled, seeded, and finely chopped
- 2 teaspoons dried dill weed
- Salt and pepper, to taste
- 2 tablespoons mayonnaise
Preparation time 15mins
Cooking time 45mins
In a large bowl mash chickpeas until thick and pasty; don't use a blender for this step, as the consistency of the chickpeas 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 bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.
Form 16 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. OR heat oven to 400°F. Put in a pan lightly coated with oil for 15 minutes, then flip them and bake 15 more minutes.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
Serve in Pita or Flat Bread, with tomatoes and lettuce, can also serve with crumbled feta cheese and/or sprouts.