Falafel In Curd Cucumber Sauce

    Falafel In Curd Cucumber Sauce


    1202 people made this

    About this recipe: Kabuli chane balls seasoned with spices and fried into 'falafels'- the wildly popular middle eastern snack. Delicious served with cucumber sauce rolled up in a pita or chapati with tomatoes.

    Serves: 4 

    • 175g curd
    • 1/2 cucumber - peeled, seeded and finely chopped
    • 1 tablespoon chopped fresh dill
    • salt and freshly ground black pepper to taste
    • 1 tablespoon mayonnaise
    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 1 onion, chopped
    • 1/2 bunch fresh parsley
    • 2 cloves garlic, chopped
    • 1 egg
    • 2 tsp ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt
    • 1 dash pepper
    • 1 pinch cayenne pepper or Kashmiri degi mirch
    • 1 teaspoon lemon juice
    • 1 teaspoon baking powder
    • 1 tablespoon olive oil
    • 100g dried breadcrumbs
    • oil for frying

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. First make the sauce: In a small bowl combine yoghurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
    2. 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.
    3. In a small bowl combine egg, cumin, coriander, salt, pepper, mirchi, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add breadcrumbs until mixture is not sticky but will hold together; add more or less breadcrumbs, as needed. Form 8 balls and then flatten into patties.
    4. Heat oil in a large frying pan over medium high heat. Fry patties in hot oil until brown on both sides.

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