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Low-fat Falafel With Zesty Cucumber Dill Sauce Recipe

Ingredients

How to make it

  • In a strainer, lined with cheesecloth, drain yogurt for 2 to 4 hours.
  • Finely chop cucumber. Lie out on paper towels and press out as much water as possible.
  • Finely chop scallions and mince garlic, if not using garlic press.
  • Roughly chop dill.
  • Combine yogurt, cucumber, scallions, garlic, lemon juice, dry mustard, and dill. Chill for at least 30 minutes.
  • Preheat oven to 350° F.
  • Rinse and drain garbanzos.
  • In a food processor, process red onion, scallions, parsley, and garlic until smooth. Transfer to mixing bowl.
  • Roughly process garbanzos so there are no whole beans, but it is still coarsely chopped (not smooth). Add to mixing bowl and combine with onion mixture and olive oil.
  • In a small bowl, mix egg substitute, ground cumin, ground coriander, salt, pepper, cayenne, lemon juice, and baking powder. Fold into garbanzo mixture.
  • Place 3 sheets of Matzo in a plastic Ziploc bag. Finely crush with rolling pin. Gradually add Matzo until the mixture is no longer sticky and will hold together. (Depending on the moisture of the onion mixture and how well you drained the garbanzos, you might not use all of the Matzo meal.)
  • Spray large, nonstick skillet with olive oil cooking spray and over medium high heat, brown on 1 side. Flip and flatten to form a patty. Brown on second side.
  • Place on a baking sheet and bake for 10 minutes a side at 350° F.
  • Serve on a pita with cucumber dill sauce, lettuce, diced tomatoes, red onion, and thinly sliced cucumber.

Reviews & Comments 2

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  • familychef 15 years ago
    What a delightful recipe. Can't wait to try it. Thanks so much for sharing it.
    Was this review helpful? Yes Flag
  • 1spartica 17 years ago
    This is a great addition to our group! Thx for contributing!!
    Was this review helpful? Yes Flag

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