Falafel and Cucumber Sauce

prep time:: 20 min

Serving size: 4

ingredients

15 oz chickpeas, canned -- drained
1 whole onion -- chopped
1/2 C fresh parsley
2 cloves garlic -- chopped
1 whole egg
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 tbsp olive oil
1 C dry bread crumbs
6 oz plain yogurt
1/2 whole cucumber -- peeled, seeded, and
1 tsp dried dill weed
1 tbsp mayonnaise

directions

In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. 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 skillet over medium-high heat. Fry patties in hot oil until brown on both sides. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Source: “allrecipes.com”

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Per serving: 357 Calories (kcal); 12g Total Fat; (29% calories from fat); 13g Protein; 51g Carbohydrate; 53mg Cholesterol; 1267mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Serving Ideas : Someone else’s review: Wonderful recipe! I didn’t have any

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Sean (?)