Falafel (Ta’Amia) with Cucumber Sauce


Falafel Sandwich with Cucumber Sauce

Falafel (Ta’Amia) with Cucumber Sauce

Recipe Courtesy Chef Bryan Woolley


  • 1 - 15 ounce can of garbanzo beans, drained
  • 1 small onion diced
  • 1/2 cup fresh Italian parsley, chopped
  • 1 egg
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 cup dried bread crumbs
  • pinch of cayenne pepper
  • Pita bread
  • 3 tomatoes, diced
  • 1 small red onion, sliced
  • salt and pepper to taste
  • olive oil


  1. Place the garbanzo beans to a large bowl and smash with a fork.
  2. Place the small onion and parsley into the bowl of a food processor and pulse until finely chopped.
  3. Fold the onion mixture into the prepared garbanzo beans and add the egg, cumin, coriander, lemon juice, baking powder, bread crumbs, and cayenne pepper. Salt and pepper to taste.
  4. Mix all the ingredients together. If needed, add more bread crumbs. Mixture shouldn’t be sticky but should easily hold together.
  5. Form 8 balls and flatten each ball into a patty.
  6. Heat your sauté pan and add just enough oil to lightly coat the bottom of the pan. Pan fry the prepared falafels for about 2 minutes on each side or until golden.
  7. Serve the falafel patties in a pita bread with freshly chopped tomatoes, red onions, and the falafel sauce (recipe below). Enjoy!

Falafel Sauce:

  • 1 cup plain yogurt
  • 1/2 cucumber, peeled and seeded
  • 1 tbsp fresh dill
  • salt and pepper to taste
  1. Place the cucumber and dill in a food processor and pulse until finely chopped.
  2. Fold the cucumber and dill into the yogurt. Chill for 30 minutes


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