Sean's Falafel and Cucumber Sauce

Recipe View Make the Cucumber Sauce: In a small bowl, gently combine the yogurt, finely chopped cucumber, mayonnaise, and dried dill weed. Season with salt and pepper to your liking. Stir well to ensure all ingredients are incorporated. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (Prep time: 5 minutes, Chill time: 30+ minutes)

Recipe View Prepare the Falafel Mixture: In a large bowl, mash the drained chickpeas using a fork or potato masher until you achieve a thick, pasty consistency. Avoid using a blender or food processor, as this will result in a texture that is too thin. (Prep time: 10 minutes)

Recipe View Blend Aromatics: Combine the chopped onion, fresh parsley, and garlic cloves in a blender. Pulse until the mixture is finely chopped and almost smooth. Add this aromatic blend to the mashed chickpeas and stir until thoroughly combined. (Prep time: 5 minutes)

Recipe View Combine Wet and Dry Ingredients: In a separate small bowl, whisk together the egg, ground cumin, ground coriander, salt, lemon juice, baking powder, black pepper, and cayenne pepper. Pour this mixture over the chickpea mixture, then add the olive oil. Gradually incorporate the bread crumbs, mixing a little at a time, until the mixture holds its shape but remains moist and not overly sticky. Form the mixture into 8 equal-sized balls, then gently flatten each ball into a patty shape. (Prep time: 15 minutes)

Recipe View Fry the Falafel: Heat approximately 1 inch of oil in a large skillet over medium-high heat until it shimmers. Carefully place the falafel patties in the hot oil, ensuring not to overcrowd the skillet. Fry the falafel until they are golden brown and crispy on both sides, flipping them gently halfway through cooking. Remove the fried falafel from the skillet and place them on a paper towel-lined plate to drain excess oil. (Cook time: 10-12 minutes)

Recipe View Assemble and Serve: Warm the pita bread halves. Place two falafel patties in each pita half. Top generously with the chopped tomatoes and a generous dollop of the chilled cucumber sauce. Serve immediately and enjoy! (Prep time: 5 minutes)