Recipe Courtesy of Paul

Prep Time: 1 hour

Cook Time:

Total Time:

For Sauce:

1 (6 ounce) container plain yogurt
1/2 cucumber – peeled & finely chopped
1 teaspoon dried dill weed
salt and pepper to taste

For Falafel:

1 (15 ounce) can chickpeas 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 extra virgin olive oil
1 cup dry bread crumbs
Oil for frying
1 cup chopped tomatoes (optional)

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mix well. Chill for at least 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 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 patties in hot oil until brown on both sides. Serve falafels on a plate topped with chopped tomatoes and cucumber sauce.