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Sean's Falafel and Cucumber Sauce
January 11, 2008

What a great recipe! I completely disagree that it's laborious to crush chickpeas - I used canned organic ones and it was the easiest part. I would say the whole thing is a bit labor-intensive so do it on a slow night, but TOTALLY worth it. I can't cook at all and I still managed to make this perfectly. I followed the first reviewer's great suggestions to roll the balls in bread crumbs and to bake (at 425 degrees, 20 minutes then flip then another 8 minutes) instead of fry. I also replaced the baking powder with baking soda. Finally, I skipped the dill weed and used a sprinkle of coriander on the cucumber sauce and it turned out delicious.

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