1 tablespoon Lebanese Seven Spice or Ras El Hanout (or exotic middle eastern spice of your choice)
½ large yellow onion
2 garlic cloves or ½ teaspoon garlic powder
1 egg white
¼ cup flour
1 can drained chickpeas
2 tablespoons dried parsley or ½ cup fresh
1 ½ cups leftover cooked couscous
Canola oil for frying
In a food processor add: onion, garlic, spices, chickpeas, parsley, flour, egg white and salt and pepper. Pulse in the food processor until all the ingredients are almost the same consistency. It should still be chunky and not a paste or the balls will not stick together. Turn into a medium bowl, add the couscous and stir until well combined.
Shape the falafel mixture into balls using wet hands to ensure the mixture doesn’t stick to you and place on a piece of wax paper so they are all ready before starting to cook. Flatten balls slightly.
Heat the oil in a non-stick fry pan, about 1/3 of the depth and add the falafels. Once oil is hot fry until golden and the mixture is cooked through, about 6-8 minutes turning once. Drain on paper towels.
To make the cucumber yogurt, chop the cucumbers into small cubes and mix with the lemon juice and chopped coriander. Season with salt and black pepper. Serve falafel with creamy cucumber yogurt sauce in pitas or naan bread.
1 cup Greek yogurt
1 cucumber, peeled and chopped into small pieces
½ cup cilantro, chopped
½ lemon, juiced (more if preferred)
Salt and pepper to taste
Mix all the above together and refrigerate for at least 30 minutes before serving.