Sean’s Falafel and Cucumber Sauce

Ingredients

• 1 (6 ounce) container plain yogurt
• 0.5 cucumber – peeled, seeded, and finely chopped
• 1 tablespoon mayonnaise
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 0.5 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half
• 1 cup chopped tomatoes

Steps

1. Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.