- Published Apr 1st
- Ready In1h
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
- 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 In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
- 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 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 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.
- 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.
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.