Falafel Sandwiches with Yogurt Sauce

These were wonderful. I have never made Falafel before, but I will make these again soon! I do think next time I will make them smaller and I think it will help keep them from breaking apart to have the pan really hot before putting them in. My 2nd batch crumbled less than the 1st because the pan was much hotter. As for deep frying them as one person suggested, I think think that would just make them really greasy. I did make them about 6 hrs. Early and refrigerated them so they were pretty firm when I started cooking. I also changed the yogurt sauce a little. I added about 1/2 tsp. fresh lemon juice, 1/2 tsp. minced garlic, 1/16 tsp. cayenne pepper and 1/16 tsp lite salt and allowed it to chill also for several hours.

I make my falafels with a packaged pre made falafal mix I find at the bulk bins.I mix the dry with water for about five to ten min.when it is ready I form the mix into little tiny patties and deep fry them for about five min.or until they are crispy on the outside and cooked in the middle.I use my favorite tortilla (small)and add light mayo and a tomato,chopped onion and a chopped cucumber.I don't make them now because of the fat and salt content but really used to love them.They can be eaten like tacos or rolled up like a small wrap.I used to heat up the tortilla for about ten seconds first then fill with the other ingredients.