Ingredients
6ozplain yogurt,(1 container)
½cucumber,peeled, seeded, and finely chopped
1tspdried dill weed
salt and pepper,to taste
1tbspmayonnaise
15ozchickpeas,(1 can), (garbanzo beans), drained
1onion,chopped
½cupfresh parsley
2garlic cloves,chopped
1egg
2tspground cumin
1tspground coriander
1tspsalt
1dashpepper
1pinchcayenne pepper
1tsplemon juice
1tspbaking powder
1tbspolive oil
1cupdry bread crumbs
oil,for frying
2pita breads,cut in half
1cuptomatoes,chopped
Preparation
In a small bowl, combine the yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl, mash the chickpeas until thick and pasty.*
In a blender, process the onion, parsley and garlic until smooth. Stir into the mashed chickpeas.
In a small bowl, combine the egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into the chickpea mixture along with olive oil.
Slowly add the bread crumbs to the egg-chickpea mixture until the mixture is not sticky but will hold together. Add more or less bread crumbs, as needed.
Form 8 balls and then flatten into patties.
Heat 1-inch of oil in a large skillet over medium-high heat. Fry the patties in hot oil until brown on both sides.
Serve two falafels in each pita half, topped with chopped tomatoes and cucumber sauce. Enjoy!
