Falafel and Cucumber Sauce Recipe

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

Onion: Adds a mild, sweet flavor to the mixture.

Garlic: Provides a pungent, aromatic kick.

Parsley: Fresh and vibrant, it enhances the flavor and color.

Cumin: A warm, earthy spice essential for authentic falafel.

Coriander: Adds a citrusy, slightly sweet note.

Salt: Enhances all the flavors.

Baking powder: Helps the falafel become light and fluffy.

Flour: Binds the mixture together.

Yogurt: Forms the base of the cucumber sauce.

Cucumber: Grated, it adds a refreshing crunch to the sauce.

Lemon juice: Adds a tangy brightness to the sauce.

When forming the falafel mixture into small balls or patties, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and help you achieve a smoother, more uniform shape. Additionally, when frying, ensure the oil is hot enough by testing with a small piece of the mixture; it should sizzle immediately upon contact. This will help the falafel cook evenly and achieve a crispy exterior.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: Canned chickpeas are pre-cooked and can save time, but make sure to drain and rinse them well.

• small chopped onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the falafel mixture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, but use about ¼ teaspoon for each clove of garlic.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a different but complementary flavor profile to the falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, licorice-like flavor that can add an interesting twist to the falafel.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid making the mixture too wet.

• baking powder - Substitute with baking soda: Use half the amount of baking soda as a substitute for baking powder to help the falafel rise.

• flour - Substitute with chickpea flour: Chickpea flour is gluten-free and enhances the chickpea flavor in the falafel.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, making the cucumber sauce richer.

• grated cucumber - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative.

• minced garlic - Substitute with garlic paste: Garlic paste can be used in the same quantity and provides a similar flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement.

• 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. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°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.

• For the cucumber sauce, transfer it to an airtight container. Store in the refrigerator for up to 3 days.

• Stir the cucumber sauce before serving, as it may separate over time.

• Freezing the cucumber sauce is not recommended due to the high water content of the cucumber, which can cause the sauce to become watery and lose its texture upon thawing.

• Preheat your oven to 350°F (175°C). Place the falafel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• For a quick reheat, use a microwave. Place the falafel on a microwave-safe plate and cover with a damp paper towel. Heat on high for 30-60 seconds, checking halfway through to ensure they don't dry out.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the falafel in a single layer in the basket and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• To reheat the cucumber sauce, simply transfer it to a microwave-safe bowl and heat on medium power for 20-30 seconds. Stir well and check the temperature. Alternatively, you can let it sit at room temperature for about 15 minutes before serving to take the chill off.

• If you prefer stovetop reheating, place the falafel in a non-stick skillet over medium heat. Cook for 2-3 minutes on each side until they are warmed through and crispy.

• Food processor: To combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, baking powder, and flour into a coarse mixture.

• Deep pan: For heating oil and frying the falafel until golden brown.

• Mixing bowl: To mix yogurt, grated cucumber, garlic, lemon juice, and salt for the cucumber sauce.

• Grater: To grate the cucumber for the cucumber sauce.

• Knife: For chopping the onion and parsley, and mincing the garlic.

• Cutting board: To provide a surface for chopping and mincing ingredients.

• Measuring cups: To measure out the chickpeas, flour, and yogurt.

• Measuring spoons: To measure out the cumin, coriander, salt, baking powder, and lemon juice.

• Spoon: To mix the cucumber sauce ingredients together.

• Slotted spoon: To remove the falafel from the oil after frying.

• Paper towels: To drain 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 by using a food processor instead of hand-mashing.

Make the sauce ahead: Mix the yogurt, cucumber, garlic, and lemon juice for the sauce a day before to save time on the day of cooking.

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