Recipe Details
Ingredients
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1(6 ounce) containerplain yogurt
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½cucumber – peeled, seeded, and finely chopped
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1tablespoonmayonnaise (Optional)
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1teaspoondried dill weed
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salt and pepper to taste
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1(15 ounce) canchickpeas (garbanzo beans), drained
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1onion, chopped
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½cupfresh parsley
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2clovesgarlic, chopped
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1largeegg
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2teaspoonsground cumin
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1teaspoonground coriander
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1teaspoonsalt
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1teaspoonlemon juice
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1teaspoonbaking powder
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1dashblack pepper
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1pinchcayenne pepper
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1tablespoonolive oil
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1cupdry bread crumbs, or as needed
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2cupsoil, or as needed, for frying
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2pita breads, cut in half (Optional)
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1cupchopped tomatoes (Optional)
Cooking Directions
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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.
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Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
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Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
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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.
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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.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories586 | |
% Daily Value * | |
Total Fat 33g |
42% |
Saturated Fat 5g |
25% |
Cholesterol 50mg |
17% |
Sodium 1580mg |
69% |
Total Carbohydrate 60g |
22% |
Dietary Fiber 7g |
24% |
Total Sugars 8g |
|
Protein 15g |
29% |
Vitamin C 22mg |
25% |
Calcium 273mg |
21% |
Iron 5mg |
28% |
Potassium 592mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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