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Falafel Fritters Bowl with Cucumbers and Yogurt Sauce

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

2 15 ounce cans

chickpeas, drained

1

large egg

2 tbsp

cornstarch

2 tsp

ground cumin

1/4 cup

finely chopped parsley, plus 1 cup whole leaves with tender stems

3/4 cup

plain whole-milk Greek yogurt, divided

Kosher salt, freshly ground pepper

1

medium red onion

8 tbsp

olive oil, divided

2 tbsp

fresh lemon juice (from about ½ lemon), plus wedges for serving

4

Persian cucumbers or ½ English hothouse cucumber, cut into 1-inch irregular pieces