In a small bowl combine sauce ingredients and chill for at
least 30 min.
In a large bowl mash chickpeas until thick and pasty (do not
use a blender. 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 ksillet over medium-high heat.
Fry patties in hot oil until brown on both sides. Serve two
falafels in each pita half topped with chopped tomatoes and
cucumber sauce.
Originally Submitted
1/22/2018
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