Falafel & Falafel Dip

So far, we’ve only made the dip, for use with box-mix falafel, which has worked well enough. Eventually, I want to try out the falafel recipe as well. In the meantime, however you make you falafel, this cucumber dip goes great with it! Reposted from here.

Ingredients

For Sauce: 
6 ounces plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 tsp dried dill weed salt and pepper to taste
1 Tbsp mayonnaise (optional)

For Falafel: 
1 (15 ounce) can chickpeas, drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 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 cup dry bread crumbs
oil for frying

Directions

Sauce:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.

Falafel:
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. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.