Falafel Fritters Bowl

🥘 Ingredients

• chickpeas 4 cans
• eggs 2 large
• cornstarch 4 tbsp
• ground cumin 4 tsp
• finely chopped parsley ½ cup
• plain whole-milk Greek yogurt ½ cup
• kosher salt 1 tbsp
• freshly ground pepper
• yellow onion 1 medium
• olive oil 3 tbsp
• olive oil 3 tbsp
• plain whole-milk Greek yogurt 1 cup
• fresh lemon juice 2 tbsp
• kosher salt
• freshly ground pepper
• Persian cucumbers 8
• whole parsley leaves with tender stems 1 cup
• fresh lemon juice 2 tbsp
• olive oil 4 tbsp
• kosher salt
• freshly ground pepper
• lemon wedges

1. 1

   Mix chickpeas , eggs , cornstarch , ground cumin , finely chopped parsley , and plain whole-milk Greek yogurt in a large bowl. Generously season with kosher salt and freshly ground pepper .
2. 2

   Finely chop half of yellow onion and add to the bowl. Reserve the other half.
3. 3

   Using a potato masher, mash until almost all chickpeas are broken down and a thick, coarse paste forms. Some larger pieces are fine.
4. 4

   Portion mixture into 16 even balls (each a scant 1/4 cup). Roll gently between your palms and transfer to a rimmed baking sheet . Press each into a 1/2-inch-thick patty. If mixture sticks, dampen hands with cold water.
5. 5

   Heat a large cast-iron skillet over medium. Add olive oil and swirl to coat. When hot, add 5 fritters and press down on each to flatten into discs. Cook until dark golden brown and crisp on the first side, 3-5 minutes . Flip carefully with a thin metal spatula.
6. 6

   Cook the second side until browned and crisp, 3-5 minutes . Transfer to a plate or wire rack. Repeat in batches, adding olive oil per batch, until all fritters are cooked.
7. 7

   Stir remaining plain whole-milk Greek yogurt and fresh lemon juice in a small bowl; season with kosher salt and freshly ground pepper .
8. 8

   Thinly slice the reserved onion half. Transfer to a large bowl, then add Persian cucumbers , whole parsley leaves with tender stems , remaining fresh lemon juice , and olive oil . Season with kosher salt and freshly ground pepper and toss gently to combine.
9. 9

   Divide cucumber mixture and fritters among bowls. Spoon yogurt sauce alongside and serve with lemon wedges .