How to Make Mini Falafel Dogs With Creamy Cilantro Yogurt Dip

The idea came as a result of thinking about corn dogs (I'd never had one before moving to the South; so many wasted years!)

I found myself one evening with a package of beautiful ground lamb in one hand, a box of falafel mix in the other, and the proverbial light bulb over my head. I was so intrigued by the idea that I had to make it immediately.

This merguez falafel recipe is not as spicy as most, and I left the traditional cilantro out (I made a cilantro/yogurt dipping sauce instead) and added a touch of sweetness with the dried apricots (golden raisins would be nice too) and a note of astringency with the celery leaves. I used Fantastic Foods' falafel mix, but almost any other mix should work just fine. Best of all, you don't need a deep fryer to make these!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 box falafel mix (I used a 10 oz box)
• 2 eggs, beaten
• 2 lb ground lamb
• 2 or 4 inner stalks of celery with leaves, finely chopped (about ½ cup)
• 3 Tbsp minced garlic
• 1/4 cup minced parsley
• 1 1/2 Tbsp cumin seeds, lightly toasted
• 1 1/2 Tbsp cumin powder
• 2 tsp ground coriander
• 1 tsp cinnamon
• 2 1/2 tsp salt
• 2 tsp black pepper
• 1 Tbsp lemon juice
• 1/4 cup chopped dried apricots
• 2 Tbsp water
• 1 tsp cayenne
• 32 short wooden skewers, or 16 long skewers cut in half
• Oil for frying

1. 
   MMMM lamb!

   Prepare falafel mix according to package directions, with the addition of the two eggs. Set aside.

2. 
   Tasty and Easy!

   In large bowl, mix together the next 13 ingredients (lamb through cayenne). Divide the mixture into eighths, and form 4 small cylinders out of each eighth (for a total of 32). Insert a skewer into each sausage and grill or broil until just done. Allow the sausages to cool a bit while you heat up the oil to the temperature recommended for the falafel mix. You'll need at least half an inch of oil to shallow-fry them.

3. When you're ready, add a little additional water to the falafel mix to get a very thick batter consistency. Mixes vary, so you will have to eyeball this; start with a couple of tablespoons and take it from there. If you accidentally thin it too much, add a little plain flour to fix it.

4. Take one of the sausages and swirl it into the batter, trying to get a good thick coating. If it's not adhering well, try dusting the sausage with a little flour first. Again, mixes vary so you'll have to see what works best for you.

5. Fry a few at a time (you don't want to crowd the pan or you'll lower the temperature of the oil too much and your falafel dogs will turn out greasy). Cook until nicely browned, turning once. Drain on paper towels.

6. Serve plain or with a dipping sauce. A slightly thinned mango chutney would be nice, or you can make an easy yogurt sauce in a food processor by mincing together one clove (or more) fresh garlic and a small handful of cilantro leaves, then mix in a cup of plain yogurt, half a teaspoon of ground coriander, a pinch (or more) of salt, a pinch of sugar, and a pinch of cayenne.

Tips & Warnings

• These also make great appetizers for your next party or gathering.

Resources

• See More eHow Articles From HuggingtheCoast
• Hugging the Coast: A Celebration of Coastal Food & Travel
• Enjoy More of Doug DuCap's Original Recipes!

[asksummer]

on 9/1/2008 Another must try recipe for my list...thanks!!!

[acole]

on 8/27/2008 This sounds good. Thanks for the recipe.