Falafel and Cucumber Sauce Recipe

Chickpeas: Soaked overnight, these form the base of the falafel.

Onion: Adds a sweet and savory flavor.

Garlic: Provides a pungent, aromatic taste.

Parsley: Fresh and vibrant, it enhances the flavor.

Cumin: Adds a warm, earthy spice.

Coriander: Offers a citrusy, slightly sweet flavor.

Salt: Enhances all the other flavors.

Baking powder: Helps the falafel become light and fluffy.

All-purpose flour: Binds the mixture together.

Water: Used to adjust the consistency if needed.

Vegetable oil: For frying the falafel to golden perfection.

Yogurt: Forms the base of the cucumber sauce.

Cucumber: Adds a refreshing crunch to the sauce.

Dill: Provides a fresh, slightly tangy flavor.

Lemon juice: Adds acidity and brightness.

Salt: Balances the flavors in the sauce.

When forming the falafel mixture into small balls or patties, wet your hands slightly with water. This will prevent the mixture from sticking to your hands and help you shape the falafel more easily. Additionally, make sure the oil is hot enough before frying by dropping a small piece of the mixture into the pan; if it sizzles and rises to the surface, the oil is ready. This ensures that the falafel will cook evenly and achieve a crispy exterior.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: If you are short on time, canned chickpeas can be used, but make sure to drain and rinse them well. They may be slightly softer, so adjust the texture with additional flour if needed.

• chopped small onion - Substitute with shallots: Shallots have a milder flavor and can be a good substitute for onions in falafel.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove of garlic.

• chopped fresh parsley - Substitute with cilantro: Cilantro can provide a fresh and slightly different flavor profile, which works well in falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor to cumin and can be used as a substitute.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and slightly spicy flavor that can replace coriander.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth. Use sparingly to avoid overpowering the dish.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace ½ teaspoon of baking powder.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour can enhance the chickpea flavor and is gluten-free, making it a good substitute.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the falafel mixture.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying and adds a richer flavor to the falafel.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, making it a good substitute for plain yogurt in the cucumber sauce.

• grated small cucumber - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a suitable substitute for cucumber.

• chopped fresh dill - Substitute with chopped fresh mint: Fresh mint can provide a refreshing flavor that complements the yogurt sauce well.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used as a substitute for lemon juice.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may provide a slightly different mineral flavor.

• Allow the falafel to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled falafel in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispiness.
• For longer storage, freeze the falafel by placing them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
• Reheat frozen falafel directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• The cucumber sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
• Stir the cucumber sauce well before serving, as the yogurt may separate slightly over time.
• Avoid freezing the cucumber sauce, as the texture of the yogurt and cucumber can become watery and unappetizing upon thawing.

• Preheat your oven to 350°F (175°C). Place the leftover falafel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy on the outside. This method helps retain their crunchy texture.

• If you're in a hurry, you can use a microwave. Place the falafel on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes. Keep an eye on them to avoid drying out.

• For an even quicker option, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the falafel inside for about 5-7 minutes. This method is great for maintaining their crispiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the falafel in the basket in a single layer and heat for about 5-7 minutes. This method will give you a crispy exterior without the need for additional oil.

• To reheat the cucumber sauce, simply transfer it to a small saucepan and warm it over low heat, stirring occasionally. Be careful not to overheat, as yogurt can curdle if it gets too hot. Alternatively, you can let it sit at room temperature for about 15-20 minutes before serving.

• Food processor: Used to combine and process the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder into a coarse and crumbly mixture.

• Mixing bowl: Needed to mix the yogurt, grated cucumber, dill, lemon juice, and salt for the cucumber sauce.

• Frying pan: Used to heat the oil and fry the falafel until golden brown.

• Spatula: Handy for flipping the falafel in the frying pan to ensure even cooking.

• Grater: Used to grate the cucumber for the cucumber sauce.

• Measuring spoons: Essential for accurately measuring the spices, baking powder, and lemon juice.

• Measuring cups: Used to measure the chickpeas, flour, and yogurt.

• Knife: Needed to chop the onion, garlic, and parsley.

• Cutting board: Provides a surface for chopping the onion, garlic, and parsley.

• Spoon: Useful for stirring the cucumber sauce and for adding water to the falafel mixture if needed.

• Plate: Used to place the formed falafel balls or patties before frying.

• Paper towels: Handy for draining the excess oil from the fried falafel.

Prepare ingredients in advance: Soak the chickpeas overnight and chop the onion, garlic, and parsley ahead of time.

Use a food processor: Quickly blend the chickpeas mixture using a food processor to save time on manual chopping and mixing.

Pre-make the sauce: Prepare the cucumber sauce a day before and store it in the fridge to save time on the day of cooking.

Batch fry: Fry multiple falafel balls or patties at once to reduce cooking time.