Falafel + Yogurt Cucumber Dipping Sauce

 Falafel

This is a family favorite and it is vegetarian, to boot!

1 15 oz. can chickpeas, drained

1 onion, chopped

1/2 c. fresh parsley

2 cloves garlic, pressed

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 tsp. baking powder

1 tbsp. olive oil

1 c. dry bread crumbs or crackers, crushed

olive oil for frying

1 container plain yogurt

1/2 cucumber peeled and chopped

1 tsp. dry dill weed

salt and pepper to taste

1 tbsp. mayonnaise

1. In a large bowl, mash chickpeas until thick and pasty. In a blender, process onion, parsley, and garlic until smooth. Stir into mashed chickpeas.

2. 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 or crushed crackers until it is not sticky but will hold together, add more or less crumbs/crackers as needed. Form 8 balls and then flatten into patties.

3. Heat 1 in. of oil in a large skillet over med-hi heat. Fry until brown on both sides.

4. In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayo. Chill for 30 min.

Adapted from All Recipes.

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  Serve with romaine lettuce, tomatoes, and red onions!
  
  
  
  
  We used Ranch Dressing for dipping sauce! I'm embarrassed to admit it because I definitely LOVE cucumber yogurt sauce and would have made it, but Ranch works as a tasty substitute in a pinch!