Ingredients
Scale
- For Cucumber Yogurt Sauce:
- 12 ounces Greek Yogurt
- 1 cucumber, peeled, seeded and finely chopped
- 2 Tbls. fresh dill, minced
- 2 Tbls. lemon juice
- 1 Tbls. mayonaise
- Salt and pepper to taste
- For Falafel:
- 2 15-ounce cans chickpeas, drained
- 1/2 onion, chopped
- 1/4 cup parsley chopped
- 1/4 cup cilantro, chopped
- 2 garlic cloves, chopped
- 1 large egg
- 1 Tbls. cumin
- 1 tsp. corriander
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. lemon juice
- 1 Tbls. olive oil
- 1 cup bread crumbs
- Canola oil for frying
- To Assemble:
- Pita bread
- 1 pint cherry tomatoes
- 4 oz. crumbled feta cheese
Instructions
- In a small bowl combine yogurt, cucumber, dill, salt, pepper, lemon juice, and mayonnaise and mix well. Chill for at least 30 minutes.
- Next, slice cherry tomatoes in half and place in a bowl. Add feta. Salt and pepper to taste and add Olive oil. Set aside.
- In a large bowl mash chickpeas until thick and pasty.
- In a blender, process onion, parsley, cilantro, and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, baking powder, salt, pepper, red pepper flakes, lemon juice. Stir into chickpea mixture along with olive oil. Add bread crumbs and mix thoroughly.
- Form 8 balls and then flatten into 2-inch thick patties.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil, 3-5 minutes per side. Flip carefully as falafels are delicate.
- To serve, place falafel, pita, tomato/feta mix, and cucumber yogurt sauce on plate.