Sean’s Falafel and Cucumber Sauce

  • Recipe By
  • Published Apr 1st
  • Ready In1h
  • Servings4
  • Calories586
This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!

Sean’s Falafel and Cucumber Sauce Ingredients

The following are the ingredients needed to make delicious Sean’s Falafel and Cucumber Sauce for 4 servings:

  • For Sauce:
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber - peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise (optional)
  • For Falafel:
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 2 pita breads, cut in half (optional)
  • 1 cup chopped tomatoes (optional)

Sean’s Falafel and Cucumber Sauce Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In1h

To cook Sean’s Falafel and Cucumber Sauce, you need about 20 minutes of preparation time. The time needed to cook this Sean’s Falafel and Cucumber Sauce is about 10 minutes , and you can serve your Sean’s Falafel and Cucumber Sauce within 1 hour . The following are the steps to cook Sean’s Falafel and Cucumber Sauce easily:

  1. 1 In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  2. 2 In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  3. 3 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 8 balls and then flatten into patties.
  4. 4 Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Notes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 586 calories; 33.1 grams of fat; 59.5 grams of carbohydrates; 14.7 grams of protein; 50 milligrams of cholesterol; 1580 milligrams of sodium.

  1. Jun 2nd 2008

    I had to make a few alterations... this recipe would best be used as a "guide" for making falafel. First - DOUBLE the recipe! The mixture will hold for a few days in the refrigerator and ...

  2. Jan 11th 2008

    What a great recipe! I completely disagree that it's laborious to crush chickpeas - I used canned organic ones and it was the easiest part. I would say the whole thing is a bit labor-intensi ...

  3. Sep 17th 2006

    I like the fact that this uses canned chickpeas.. as it's easy to prepare. However, both times I've made it, the falafels have fallen apart in the oil. I recommend doing a test falafel... a ...

  4. May 30th 2006

    So yummy and very easy to make! Instead of frying, I baked them in the oven. Preheat the oven at 400 degrees F. Spray the baking sheet and then the falafels with vegetable oil cooking spray. ...

  5. Sep 10th 2005

    This was good with a few changes. I left out the egg, used 3 cloves of garlic, fresh cilantro and add hot sauce. To cut back on the fat and time i also baked my falafels. For all thoses tha ...

  6. Jun 20th 2004

    Best falafel ever!!! Very tasty... I just made another batch. This time I omitted the salt since the canned chickpeas already have enough salt in them. The prepared mixture keeps well in th ...

  7. Mar 17th 2004

    Wonderful recipe!I didn't have any coriander or enough parsley, but it still turned out great.I suggest, as others have, that you make the cucumber sauce first so that the flavors ca ...

  8. Mar 5th 2003

    Great Falafel recipe! To cut down on the fat, I used Egg Beaters, only 2 TSP olive oil, browned the patties in a skillet with Olive Oil Flavored PAM and then baked them at 400 for 30 minutes ...

  9. Mar 31st 2001

    Both my husband & I like falafels, and thought this was a good recipe. I made a few changes, most note worthy would be warming the beans in the microwave for a minute 1st so they mash qu ...