Recipe

Perfect Falafel With Cucumber Sauce Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 8 months, 4 weeks ago These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and cucumber sauce. Make the sauce first. Prep:30m Cook:15m Servings:6	Deliathecro
	easy timeconsuming middleeastern delicious

Falafel Lunch Box

Add Photos

Does this look good? Yeah! / Nope

Fans

tippystcla

berry

Ingredients

Cucumber Sauce:

1 (6 ounce) container plain yogurt

½ cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

1 tablespoon mayonnaise

Falafel:

1 1/4 cups dried chickpeas (7 oz)

2 garlic cloves, finely chopped

3/4 cup finely chopped onion (1 medium)

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon fine sea salt

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/2 teaspoon baking soda

1/4 teaspoon cayenne

About 6 cups vegetable oil (48 fl oz)

Directions

Cucumber Sauce:

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Falafel:

(NOTE: Overnight soaking time not included in Prep Time.)

Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.

Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.

Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.

Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).

Make more patties in same manner, arranging them in 1 layer on wax paper.

Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F.

Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.

(Cooks' note: Chickpeas can be soaked up to 24 hours.)

Recent Gawkers

diva1983

binky67

gmatoots

battleax

jencathe

sola

dufflesp

gourmetl

tubesy

floydc

turtle66

desertgy

Not quite what you're looking for? See more Main Dish / Beans

Or see more just like this

Comments

misslizzi 8 months, 3 weeks ago said:
I've always wanted to make falafel at home. This looks like a fine place to start!

berry 8 months, 3 weeks ago said:
I agree with misslizzi... great recipe!!! Thanks and take my 5!

tippystclair 8 months, 2 weeks ago said:
After living in cairo for 15 years I can say that nothing beats a decent falafel! Thanks for the great recipe!

turtle66 7 months, 3 weeks ago said:
Yum

gourmetloveaffair 6 months, 2 weeks ago said:
I absolutely love chickpeas... yet I've never tried falafel... I shall really have to give this a try.

Add a Comment