Sean's Falafel and Cucumber Sauce


This falafel sauce recipe is great. Everyone that I have made it for loves it. Yum!

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
1 hr


Cucumber Sauce:

  • 1 (6 ounce) container plain yogurt

  • ½ cucumber - peeled, seeded, and finely chopped

  • 1 tablespoon mayonnaise (Optional)

  • 1 teaspoon dried dill weed

  • salt and pepper to taste


  • 1 (15 ounce) can chickpeas (garbanzo beans), drained

  • 1 onion, chopped

  • ½ cup fresh parsley

  • 2 cloves garlic, chopped

  • 1 large egg

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1 teaspoon lemon juice

  • 1 teaspoon baking powder

  • 1 dash black pepper

  • 1 pinch cayenne pepper

  • 1 tablespoon olive oil

  • 1 cup dry bread crumbs, or as needed

  • 2 cups oil, or as needed, for frying

  • 2 pita breads, cut in half (Optional)

  • 1 cup chopped tomatoes (Optional)


  1. Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.

  2. Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.

  3. Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.

  4. Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.

  5. Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

    close up view of a Falafel with a slice of Cucumber and Sauce on a white plate

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

586 Calories
33g Fat
60g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 586
% Daily Value *
Total Fat 33g 42%
Saturated Fat 5g 25%
Cholesterol 50mg 17%
Sodium 1580mg 69%
Total Carbohydrate 60g 22%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 15g
Vitamin C 22mg 111%
Calcium 273mg 21%
Iron 5mg 28%
Potassium 592mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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