Brian P.McCarthy is a very creative and talented professional chef. He has written a few cookbooks. You can find out more about his adventures by visiting his blog.
Falafel With Tzatziki Sauce
- Yield: 5 1x
Description
This Middle Eastern staple is very easy to make at home with only a few supplies. Chef Brian P. McCarthy take us through all the steps necessary for this treat.
Ingredients
Scale
- Vegan Falafel with Tzatziki Sauce
- 2 15-oz cans garbanzo beans, drained and rinsed
- 2 Tbs. oil
- 1/3 cup lemon juice
- 1/2 cup chopped parsley
- 1 Tbs. cumin
- 2 tsp. granulated garlic or granulated onion
- 2 tsp. salt
- 1/2 tsp. baking powder
- 1/8 tsp. cayenne pepper (optional)
- 3/4 cup flour
- 2–4 cups oil for frying
- Tzatziki Sauce
- 1 cucumber, ends removed
- 1 12-oz container vegan sour cream or vegan plain yogurt (1_ cups)
- 3 Tbsp. lemon juice
- 1 tsp. granulated garlic or granulated onion
- salt to taste (about _ tsp.)
Instructions
- Vegan Falafel with Tzatziki Sauce
- Blend the garbanzo beans, 2 Tbsp. oil, lemon juice, parsley, cumin, granulated garlic or onion, salt, baking powder, and optional cayenne pepper in a food processor until smooth.
- Transfer mix to a bowl and stir in flour.
- Pour the frying oil into a heavy-bottom pan until the oil is one inch deep. Heat the oil to 350º F, checking the temperature with a candy thermometer.
- Carefully lower walnut-sized scoops of the falafel mix into the hot oil.
- Fry falafel until browned on both sides and no longer doughy in the middle, about 4 minutes total.
- Place cooked falafel onto a plate lined with paper towels.
- Tzatziki Sauce
- Shred cucumber into a medium sized bowl.
- Stir in the sour cream or yogurt, lemon juice, and granulated garlic or onion.
- Add salt to taste.
