A delightful twist on the classic falafel, these chickpea herb patties are easy to make and pair wonderfully with a tangy yogurt sauce.
Prepare the yogurt sauce by combining yogurt, grated cucumber, salt, pepper, and lemon juice in a mixing bowl. Mix well and refrigerate.
Grating the cucumber finely ensures it blends well into the yogurt, creating a smooth sauce.
In a food processor, blend scallions, garlic, cilantro, and mint until finely chopped.
Pulse the ingredients to avoid over-processing and maintain some texture.
Add chickpeas, breadcrumbs, cumin, baking powder, salt, and hot sauce to the food processor. Blend until the mixture resembles a thick paste.
Ensure the mixture is not too wet; adjust with more breadcrumbs if needed.
Shape the mixture into patties using your hands, lightly greased with olive oil.
Greasing your hands prevents the mixture from sticking and makes shaping easier.
Heat olive oil in a skillet over medium heat. Cook the patties for 4 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Place the cooked patties on paper towels to drain excess oil.
Draining the patties keeps them crispy and reduces greasiness.
Serve the patties in pita bread or on a plate with lettuce, tomatoes, onions, and the yogurt sauce.
Warm the pita bread slightly for a softer texture and enhanced flavor.
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