Sean's Falafel and Cucumber Sauce

This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!

Sean's Falafel and Cucumber Sauce

Cucumber Sauce:

  • 1 (6 ounce) container plain yogurt

  • ½ cucumber - peeled, seeded, and finely chopped

  • 1 tablespoon mayonnaise (Optional)

  • 1 teaspoon dried dill weed

  • salt and pepper to taste


  • 1 (15 ounce) can chickpeas (garbanzo beans), drained

  • 1 onion, chopped

  • ½ cup fresh parsley

  • 2 cloves garlic, chopped

  • 1 large egg

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1 teaspoon lemon juice

  • 1 teaspoon baking powder

  • 1 dash black pepper

  • 1 pinch cayenne pepper

  • 1 tablespoon olive oil

  • 1 cup dry bread crumbs, or as needed

  • 2 cups oil, or as needed, for frying

  • 2 pita breads, cut in half (Optional)

  • 1 cup chopped tomatoes (Optional)

    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.

You might also like