Monday, June 23, 2008

Sean's Falafel & Cucumber Sauce

When it's this hot outside, I tend to want to prepare lighter dishes so I thought I'd put falafel on our weekly menu. It's a good vegetarian option too!

This was my first attempt at falafel and it turned out pretty well. It's one of those dishes where if you like the flavors -- parsley, cumin, coriander, dill weed -- then you'll probably like it. If you don't like the taste of those ingredients, you won't be converted by this recipe. Make sense? I got the recipe from

Sean's Falafel & Cucumber Sauce

I made a few changes:
  • I used 1/2 teaspoon of ground cumin instead of a full teaspoon.
  • I doubled the sauce, but left the amount of dill weed the same: Use 2 (6 oz) containers of plain yogurt, a whole cucumber, 1 teaspoon of dried dill weed, 2 tablespoons of mayonnaise, and salt and pepper to taste.

I served the falafel in pita bread with lettuce and tomatoes and the cucumber sauce.

I'd give this recipe 2 1/2 stars.

1 comment:

Jessica said...

I forgot to mention that I'd suggest making the sauce in advance to give it time to let the flavors combine and to allow it to chill in the fridge before serving!