We’ve been experimenting with chick peas recently. We wanted to learn how to recreate hummus at home rather than buying it at the store, for frugality’s sake and just for fun. Today I bring you homemade falafel, another great Mediterranean dish featuring chick peas. This recipe was adapted from one over at The Modern Home Kitchen, and the falafel patties turned out really well — they were great reheated, too. I accidentally added quite a bit of cayenne pepper, which made them quite spicy little guys. Luckily, the minty yogurt sauce cut the spice. The falafel were easy to assemble and cook — all you need is some patience to wait during the hour of chilling, and a big appetite to enjoy them!
Spicy Homemade Falafel with Minty Yogurt Sauce
- Falafel (makes 14 small patties):
- 1.5 cups chickpeas (I used canned ones)
- 1 small-medium onion, roughly chopped
- 2-4 tbsp parsley, chopped
- 1 tsp salt
- 1/2 tsp cayenne pepper (even this much made the falafel quite spicy)
- 1 tsp cumin
- 4-6 garlic cloves
- 1 tsp baking powder
- 6-7 tbsp flour
- Yogurt Sauce:
- 1 cup Greek yogurt (I prefer fat free)
- 2-3 tbsp fresh mint, minced
- to taste: salt & pepper
- drizzle of olive oil
- Prepare falafel: In a food processor, combine all the ingredients except the baking powder and flour. Pulse until the mixture is relatively smooth. Add the last two ingredients and blend to combine. Refrigerate for one hour.
- Meanwhile, make the yogurt sauce by mixing together all the ingredients. Refrigerate.
- When the falafel mix is done chilling, remove it from the fridge and use your hands to form small balls or patties. Fry them in oil for 3-5′ per side, or bake at 400F/200C for 10′ per side. Serve with the yogurt sauce, roasted root vegetables and a salad.