Sean's Falafel and Cucumber Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 15 ounce garbanzo beans drained canned (garbanzo beans)
• 1 pinch ground pepper 
• 0.5  cucumber peeled seeded finely chopped
• 1 teaspoon dill dried
• 1 cup breadcrumbs dry
• 1  eggs 
• 0.5 cup parsley fresh
• 2 cloves garlic chopped
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1 teaspoon juice of lemon 
• 4 servings cooking oil for frying
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 dash pepper 
• 6 ounce yogurt plain
• 1 teaspoon salt 
• 4 servings salt and pepper to taste

Equipment

• bowl
• frying pan
• blender

Directions

1. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
4. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
5. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.