Falafel with Yogurt Cucumber Sauce

This doesn't come out like your typical street food. It's much lighter since it's pan fried, not deep fried. But I think it's still really tasty! And you can add any condiments and toppings you want. I made yogurt cucumber sauce.

original recipe via cookinglight.com 

Grocery list items: 

1 can chickpeas 

pita bread 

whole wheat bread 

plain yogurt 

cucumber 

fresh dill 

lemon juice 

The food processor is your friend. I don't know what I would do without mine. You could chop everything small and mash with a fork or potato masher, but a food processor is just so much easier. You can also use any beans you want, really. Chickpeas is traditional, but any white beans would do. I wonder how it would be with kidney beans.

Yogurt Cucumber Sauce
1 cup plain yogurt (any kind - fat free, greek, you choose)
2 tsp lemon juice
1/2 of a large cucumber, diced small
1/2 cup fresh dill
1/4 cup minced onion

This is easy - mix all the ingredients together and set aside for when your falafel is ready.

Falafel
1 onion, roughly chopped
1 tbsp dijon mustard
1 tsp cumin
1/2 tsp paprika
salt + pepper, to taste
1 can chickpeas (15.5 oz), rinsed and drained
1 slice whole wheat bread
2 eggs
olive oil
4 pitas, sliced in half

Put all but the oil and pitas in a food processor (you could substitute the regular bread for pita, probably) and pulse until you have a chunky mixture.

It should be slightly wet looking. Heat a non-stick pan with a little olive oil, and then spoon the falafel mixture into the pan, about golfball sized or smaller patties. Lightly fry until golden brown and crispy, about 4 min a side.

Fill half a pita with any toppings you want - my pitas have kale, beets, scallions and avocado.

Then put in the falafel, and top with Yogurt Cucumber Sauce. Enjoy, with a fork nearby if you're me and overstuff your pita.

This would be great with toppings like pickles, arugula, or tahini sauce. Once I had falafel with french fries. Yum!

Falafel with Yogurt Cucumber Sauce
Yogurt Cucumber Sauce

1 cup plain yogurt (any kind - fat free, greek, you choose)
2 tsp lemon juice
1/2 of a large cucumber, diced small
1/2 cup fresh dill
1/4 cup minced onion

Directions: 
1. Mix together to form the sauce.
Falafel
1 onion, roughly chopped
1 tbsp dijon mustard
1 tsp cumin
1/2 tsp paprika
salt + pepper, to taste
1 can chickpeas (15.5 oz), rinsed and drained
1 slice whole wheat bread
2 eggs
olive oil
4 pitas, sliced in half
Directions: 
1. Put all ingredients except oil and pita in food processor and pulse until mixture is chunky and wet-looking.
2. In a large pan heat the oil.
3. Spoon falafel batter into pan, creating golf-ball-sized or smaller patties.
4. Lightly fry in the pan until golden and crispy, about 4 minutes per side.
5. Fill a pita with desired vegetables and toppings and two falafel.
6. Top with sauce, or dip, as desired.