Sean's Falafel and Cucumber Sauce
I didn't have any coriander or enough parsley, but it still turned out great.
I suggest, as others have, that you make the cucumber sauce first so that the flavors can mix well. The sauce tasted great, but, a tad too sweet for me. So, I added in some more salt to even it out. Plan on using the sauce for salads in the future!
I mashed the chickpeas without a blender, as the recipe says, and the texture was nice. This is really laborious, so if you're short on time, just use a blender on a gentle setting.
I also made the following preparation changes:
1) After forming the falafel balls, I covered them in bread crumbs. This creates a nice texture. Form the patties after this.
2) To make less fatty, baked the falafel patties in an oven instead of deep frying. I covered an oven pan with aluminum foil (easy cleanup!) then very lightly greased it with olive oil. Bake the patties at 425F for 20 minutes then turn over and baked for another 8-10 minutes. They brown well and turn out great.
341 users found this review helpful
Mar. 17, 2004