Falafel and Cucumber Yogurt Sauce

By GwennW

Ingredients

• 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 soda
• 1 tablespoon olive oil
• 1/2 cup dry bread crumbs
• canola oil for coating a sheet pan
• For Cucumber Yogurt Sauce:
• 1 (6 ounce) container plain, nonfat Greek yogurt
• 1/2 English cucumber - peeled and finely chopped
• 2 T. fresh chopped dill
• 2 T. light sour cream
• 2 T. light mayo
• kosher salt and fresh ground pepper, to taste

Details

Servings 4

Preparation

Step 1

In the bowl of a food processor, pulse chickpeas until coarsely chopped (5 - 6 pulses).

Add in onion, parsley and garlic, pulse a few more times.

Add in egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking soda and olive oil. Mix until well blended. Do NOT over-mix.

Pour chickpea mixture into a medium size bowl. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.

Place bowl and refrigerate at least 20 minutes.

Preheat oven to 400. Line a baking sheet with foil and brush with canola oil.

Form 12 balls and then flatten into patties.

Bake 10 minutes, then gently flip patties over and bake for 10 more minutes or until golden brown. Drizzle second side with a little more oil if needed, or broil to brown.

In a small bowl combine ingredients for yogurt sauce. Chill for at least 30 minutes.