Falafel Patties


  • 2 16-ounce cans chick peas
  • 1 clove fresh garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ cup onion, diced and sautéed
  • ¼ cup fresh or 1 Tbsp. dried parsley
  • 1/3 cup water
  • 2 teaspoons fresh lemon juice
  • 1 cup cooked bulgur wheat
  • ¼ cup all-purpose flour
  • Dash cayenne pepper

 Creamy Cucumber Sauce

  • 1 ½ cup of soy sour cream
  • 2 tsp. fresh lemon juice
  • 1 tsp. VegeSal
  • 2 small cucumbers
  • 1 small tomato
  • Dash of cayenne pepper
  • Soy milk if needed for thinning


  1. Rinse and drain the chickpeas. Combine all ingredients in a food processor and process until thoroughly combined and smooth.
  2. Preheat oven to 400 degrees. Spray a baking sheet with a non stick cooking spray.
  3. Form mixture into patties 2 ½ – 3 inches in diameter. Place on baking sheet.
  4. Spray each patty with the non stick cooking spray. Bake for 20-25 min. or until golden brown, turning halfway through.
  5. For cucumber sauce: wash and dice cucumbers.  Wash tomato, remove seeds and dice.
  6. Add cucumber and tomato to soy sour cream. Add lemon juice and seasoned salt.
  7. Stir until well mixed. You may add some soy milk if it is to thick.
  8. Serve patties warm or cold in pita bread, adding a romaine lettuce leaf and spooning cucumber sauce in between the patties and lettuce.
Browse Cook(s): Cinda Sanner Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.