Falafel with yogurt sauce

Monday, 22 February 2010
I made Falafel patties and yogurt sauce on Sunday evening and served them over a bed of red lettuce with cucumbers and a bit of red onion.  For wine, I opened a bottle of '06 Grand Crus California Syrah.  It was a nice pairing because of the spice in the wine and the pepper taste of Falafel.

Falafel is a Middle Eastern food made out of chickpeas or fava beans.  It orginally replaced meat during meals for Egyptian Christians during lent.

For this dish you'll need:

Falafel mix (you can buy this at the store or make your own from chick peas)

1 cup sour cream
1 large clove garlic
salt to taste
3 sprigs fresh mint
2 tablespoons chopped red onion
1/2 cup chopped cucumber

Mix 1 cup Falafel mix with 1/2 cup cold water (makes about 8 small patties).  Let the mix sit for 10 minutes.  It will form a sort of paste.

While you're waiting for the mix to harden, stir up the yogurt sauce.  I used 2 cloves of garlic instead of 1 like the recipe calls for it and it was a bit too much.

I did not fry Falafel balls (you'll need 1/3 cup vegetable oil for that) but instead made little patties and cooked them on medium heat for 3 minutes on each side.  The patties need to be 1/2 inch thick. 

Falafel can be served with hummus or pita bread as well.  Easy, delicious and great if you're trying to cut back on meat.

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