Falafel Fritters

Skip the food truck line and enjoy these falafel fritters from the comfort of your own home.

Author Déja Todman

2 15- ounce cans garbanzos drained
1 medium red onion
4 Persian cucumbers or ½ English hothouse cucumber cut into 1-inch irregular pieces
¾ cup plain whole-milk Greek yogurt divided
¼ cup finely chopped parsley plus 1 cup whole leaves with tender stems
1 large egg
8 tablespoons olive oil divided
2 tablespoons fresh lemon juice from about ½ lemon, plus wedges for serving
2 tablespoons cornstarch
2 teaspoons ground cumin
Kosher salt freshly ground pepper

Mix garbanzos, egg, cornstarch, cumin, ¼ cup chopped parsley, and ¼ cup yogurt in a large bowl. Generously season with salt and pepper
Finely chop half of onion and measure out a ¼ cup. Add to bowl with garbanzo mixture. Reserve the other half for later.
Using a fork, your hands, or a potato masher, mash mixture until you’ve broken up almost all of the garbanzos and thick, coarse paste forms. Some of the garbanzos can be left in larger pieces with a few left whole, but you want everything more or less mashed up.
Using your hands, a scoop, or a measuring cup, portion mixture into 16 more-or-less even ballsRoll each ball gently between your palms and transfer to a plate.
Press down on balls with your palm to flatten to a ½"-thick patty. If mixture is super sticky and coats your hands, dampen your hands with a bit of cold water and try again.
Heat oil in a large, heavy bottomed skillet over medium-high heat. Add about 4-5 fritters, leaving about 1 inch of space between each one.
Cook for 3-5 minutes on each side or until golden brown and crispy. Repeat with all of your patties until you are done.
In a small bowl, mix yogurt and lemon juice together. Add salt & pepper to taste.
Slice red onion into thin rings and add to a bowl along with the cucumbers, remaining parsley, lemon juice, and oil. Season to taste.
Serve falafel on a bed of the cucumber salad and drizzle the yogurt sauce on top.
Enjoy! :D