Falafel Sandwiches With Sesame Mint Yogurt Sauce
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cup
All-Purpose Flour2 cloves
Garlic1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 large
Egg (lightly beaten with a fork)1
Salt1 small
Red Onion (thinly sliced)Directions:
1
In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth
2
Transfer mixture to bowl
3
The mixture should be firm enough to form balls; if not, add additional flour as needed
4
Shape mixture into balls about 2 inches in diameter
5
Toss in remaining 1/2 cup flour to coat all over
6
Set aside until oil is hot enough to fry
7
Heat oil over medium-high heat until about 375 degrees F
8
Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float
9
Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes
10
Carefully remove from oil and drain on paper towels
11
Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce
12
Combine all ingredients in a bowl until well incorporated
13
Season with salt and pepper, to taste
14
Refrigerate until ready to serve