The first time I tried falafel was at a middle eastern restaurant in my area. It was served on pita bread with lots of veggies. This particular recipe was borrowed from Allrecipes. I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.
Falafel and Cucumber Spread
- 1 (6-ounce) container plain yogurt
- 1/2 cup cucumber, finely chopped
- 1 tsp dried dill weed
- salt and pepper to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup onion, chopped
- 1/4 cup fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 dash pepper
- 1/8 tsp cayenne pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 TBSP olive oil
- 1 cup dry bread crumbs oil for frying
- In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well. Chill for 30 minutes.
- 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.
- 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 falling part.
- Shape into balls and slightly flatten. Fry in oil until brown on both sides. Serve with cucumber spread.